Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit. So here is the recipe of Kairi ki Dal:
- Raw Mango cut into ½ inch cubes 1 small
- Split Pigeon Pea soaked 1 cup
- Oil 3 tablespoons
- Sambhar onions 7-8
- Butter 2 tablespoons
- Mustard seeds 1/2 teaspoon
- Cumin seeds 1/2 teaspoon
- Garlic,sliced 5 cloves
- Dried red chillies broken and seeded 4
- Onions diced 2 medium
- Curry leaves 15
- Salt to taste
- Boil the toovar dal in three cups of water.
- Heat two tablespoons oil in a non-stick pan. Add sambhar onions and sauté till golden. Add this to the boiling dal and continue to cook. Heat the remaining oil in another non-stick pan. Add butter and when it melts add mustard seeds, cumin seeds and garli
- Add curry leaves and sauté till the onions are lightly browned. Add the raw mango cubes and continue to sauté. Add a little salt and let the mango pieces soften. Add the dal and mix well. Adjust salt, cover and cook for about ten minutes on medium heat.
- Serve hot.