Categories
Easy Recipes Pickles/Preserves Vegetarian

Aam ki Launji – Green Mango Chutney with Jaggery & Nigella Seeds

 

Printable Recipe

Ingredients:- [Makes approx 3.5 cups of chutney]

  • 3 cups chopped green mango [from 2 large mangoes,raw & sour]
  • 1 tbsp mustard/sesame oil
  • 1/2 tsp Nigella seeds[kalaunji]
  • 1/4 tsp fenugreek seeds [methi dana]
  • 1/4 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • 1/2 tsp roasted cumin seeds powder
  • 1/2 tsp turmeric powder
  • 1 tbsp red chilli flakes [adjust to taste]
  • 1 tsp black salt/kala namak [substitute with normal salt/adjust to taste]
  • 6 tbsp of jaggery

Method:-
  • If using a jaggery slab, with the help of  a sharp knife cut it into small pieces.Set aside.
  • In a heavy bottomed pot, heat the oil on medium heat.If using mustard oil- heat it to smoking point to do away the raw smell.
  • Once heated, add the Nigella, fenugreek, cumin & fennel seeds to the pot.Wait till they crackle & you smell the aroma.About 30 seconds.
  • Next add the turmeric powder and red chilli flakes to the pot.Cook for another 30 seconds.TIP:Whenever adding turmeric powder to hot oil, keep a watch because it burns easily.
  • Add the chopped green mangoes to the pot and stir on medium heat to combine well with the other ingredients.Stir for about 2-3 minutes on medium heat.
  • Next, cover the pot with a lid, reduce the heat to low and let the mangoes cook till they are 90% cooked but not mushy.About 15-20 minutes.Again note that this cooking time will depend on how thick you have cut the mangoes.
  • Add the  jaggery to the pot next and combine gently with mangoes.You will see that as the jaggery will cook, it will release water.Do not worry.Everything is as per plan.

  • Cover the pot again and cook on low heat for another 7-10 minutes until the jaggery has completely melted and mangoes are cooked thoroughly. At this point add the black salt and roasted cumin powder and stir well.
  • Remove from heat.If you want, you can crush the cooked mangoes slightly using a masher.
  • As the chuntey will cool, it will become more and more thick so don’t worry if you feel that its is watery when hot.
  • Once the chutney has cooled, transfer to dry, air tight jars and keep refrigerated for up to 5 days.
Enjoy & Thanks for Stopping by!
 
 
Categories
Easy Recipes Lentils Side Dishes Soups Vegetarian

Aamer Dal- Red Lentils With Green Mango

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Tips on Cooking that perfect bowl of dal:-

  1. Adding salt at the beginning can toughen the grain.So preferably add salt after the lentils have cooked.
  2. Adding tomatoes/lemon juice or any acidic ingredient can lengthen the cooking time.Add these after the lentils have become almost 80% tender.
  3. Very old lentils [6 months or older] can take longer time to cook and may not taste great.Try to use a fresh batch.
  4. Adding a tsp of mustard/olive oil/ghee can really bring out the flavors of the grain.Try it.
  5. Since cooking & soaking time of each kind of lentil vary, its always better to keep a watch so that they do not overcook. A perfect cooked dal has a nutty taste to it.

Ingredients: [Serves 2]

Printable Recipe

  • 1 cup red lentils , broken
  • 3 cups of water
  • 1 tsp ghee (or any neutral oil)
  • 1 large, sour green mango [or 1/2 cup grated mango, or use lime juice at the end for tang]
  • 1 tsp turmeric powder
  • 1/3 cup chopped tomatoes
  • Salt to taste
  • Cilantro to garnish
  • Generous pinch of garam masala
For tempering
  • 4 tbsp ghee
  • 1.5 tsp cumin seeds
  • 2 cloves
  • 2 dry red chillies
  • 1/4 tsp Nigella seeds (optional)
  • 1/4 tsp black mustard seeds
  • 1/2 tsp red chilli powder/cayenne (adjust to taste)

Method:
  • Peel the skin from the mango and finely grate it.Set aside.
  • In a bowl,wash the red lentils under a stream of water 2-3 times.
  • After washing, tip them in a pressure cooker or large, heavy bottomed pot along with turmeric, tomatoes, ghee and grated mango(if using) and let soak in water.Note: Although I have given the measure of water above,it is totally your call.As a thumb rule, the water should be enough to cover and rise 1.5″-2″ above the lentils. Let soak in water for at least 1.5 hours.
  • Cooking the lentils [Any one of the below]:-
  1. Using Pressure Cooker {this is what I do} :- Cook the lentils [along with soaking water] for 8-10 minutes on medium heat till the first whistle.Immediately remove from heat and wait till the steam completely escapes..Again this time will vary if you are using whole lentils.Once the lentils are cooked add salt.
  2. Cooking in a pot :-Add lentils [along with water] and simmer on medium heat, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.Once the lentils are cooked, add salt.
  • Tempering :-In a small sauce pan, heat the ghee till hot on medium heat.Add the cumin, mustard & Nigella seeds.Wait till they crackle.Add the cloves & dry chillies.Cook for 20 seconds.Remove from heat and add the red chilli powder.Immediately add this tempering to cooked dal.
  • Stir in the tempering and garnish with cilantro, sprinkle with garam masala
  • Serve warm as a soup or with steamed rice.
Notes:-
  • If you are adjusting the water after the lentils have cooked, add warm water.
  • You can cube or slice the mangoes too, grating them is a personal preference.
  • Sometimes I add a tomato or two, if my mangoes are not very sour.
  • If soaked properly, red lentils quick very quickly, to keep a watch as they cook.
Enjoy and Thanks for stopping by!