Kairiche Varan Recipe | Maharashtrian Raw Mango Dal
Learn how to make authentic Maharashtrian Kairiche Varan! This tangy, easy Raw Mango Dal recipe is perfect with hot rice for quick summer lunches.
Ingredients
- 5 tablespoons Toor Dal Pigeon pea lentils, boiled
- 1 tablespoon Moong Dal Yellow split lentils, boiled
- 3 tablespoons Raw Mango Kairi, grated
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds Rai
- 1 teaspoon Cumin seeds Jeera
- A pinch of Asafoetida Hing
- 6 Garlic cloves gently crushed
- 1 sprig of Curry leaves
- 2 Green chilies slit lengthwise
- 1 small Onion sliced lengthwise (optional)
- 1/2 Tomato finely chopped
- 1/2 inch Ginger grated
- 1/2 teaspoon Turmeric powder Haldi
- Salt to taste
- Fresh Coriander leaves chopped
- A pinch of Sugar or Jaggery optional, to balance the sourness
- Water as needed for consistency
Instructions
- Boil the Dal: Pressure cook the Toor Dal and Moong Dal together with some water for 3 whistles. Mash the cooked dal until it is completely smooth.
- Temper the Spices: Heat oil in a pan or cooker. Add mustard seeds, cumin seeds, and a pinch of hing to the hot oil.
- Sauté Aromatics: Toss in the crushed garlic cloves, curry leaves, and slit green chillies. Fry them until the chillies look slightly blistered and the garlic turns light brown.
- Add Veggies: Add the sliced onion to the pan and sauté lightly. Next, add the chopped tomato, grated ginger, and turmeric powder. Mix everything well.
- Cook the Mango: Add the grated raw mango and salt to the pan. Cook this mixture for about one minute.
- Mix the Dal: Pour the mashed dal into the pan. Stir everything together nicely so all the flavours combine.
- Adjust Consistency: Add water to reach your desired thickness. Sprinkle in freshly chopped coriander leaves.
- Simmer and Serve: Let the Kairiche Varan boil on medium heat for about 5 minutes. Add a pinch of sugar or jaggery at the very end to balance the tanginess. Your delicious Raw Mango Dal is ready to serve hot!