While the onset of winter brings a completely new cuisine,
which includes a lot of spicy and fatty dishes, it all gets replaced in summer
by a few things. High temperatures and the first hot, dry winds have already hit
Karachi, which brings different meanings for the people in Karachi: lawn fever,
MANGOES, beaches, and monsoon.
I could have posted a 1000 word post or perhaps more on lawn
fever alone. But I can’t: I AM NOT INTERESTED IN WHATEVER I WEAR whether its
Asim Jofa or Peri-peri. It won’t be surprising for me if
the next brand I get to know of is called Peri-peri. :P Imagine, Peri-peri lawn :D
Anyway, my topic is sour mango. Because it is cheap and I
can easily get it from the vegetable vendor who sets up his stall right outside
our gate. I can even send my Masi to get sour mangoes for me for a mere 10
rupees. So, its a lot easy you see to get sour mangoes than any 3 piece lawn
suit. I know that’s a faulty comparison but hope you get the point. No? Never
mind.
So, the point is I am hooked onto sour mangoes. And this is
the first summer in my entire lifetime that I have truly found this natural
fruit totally relishing and delicious. Ripe and sweet mangoes are still a NO-NO
for me because of all the carbs they have. Even sour mangoes have a good share of
carbs, which might explain why I am growing so much these days. But still, they
are worth it.
I can never eat sour mangoes as they are. I remember my
sister plucking them from trees and eating them right away. But I don’t have
enough guts to do that. So, I have been searching for good sour mango recipes
on the internet. And I found a truly amazing recipe of Mango daal on a blog. I
tried it that night only and it tastes just amazing.
You can find the original recipe of mango daal here. But here
is my own Pakistani version:
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| I couldn't take my own picture. My camera is not working. so here is the credit for this picture: www.saffrontrail.blogspot.com |
Ingredients:
½ cup Mung ki daal
½ cup Masoor ki daal
Few Curry leaves
½ teaspoon Cumin seeds
4 sour mangoes, small ones
Salt to taste
Turmeric ¼ teaspoon
2 – 3 Green chillies
1 teaspoon Garlic ginger paste
Coriander leaves for garnish
Method:
Cook mung daal and masoor daal together in enough water with
salt and turmeric for about an hour until both daals form a paste. You may use
a blender here or just use your spoon to mix it well. I prefer using the spoon
since I like a thick consistency.
Chop sour mangoes and green chillies. Heat oil in a pan and
put in curry leaves and cumin seeds until the seeds turn brown. Then add garlic
ginger paste, sour mango and green chilli paste and cook the masala for a few
minutes. Then add this masala in the cooked daal and mix it well. Add coriander
leaves and serve hot with roti or steamed rice.
Mango daal with mango pickle makes an excellent combination.
My mom sent a generous amount of mango pickle for me. I’ll post the recipe
soon. In the meanwhile, I am enjoying the mango pickle three times a day, every
day of the week. <3 It’s finger-licking good!
