Friday, January 30, 2009

Showing its True Colors - Green Mango Dal

Green Mango Dal in Pillivuyt Dish
Brilliant in flavor and color, a sour and spicy
dal is a curative comfort against the winter blahs.


Red Split Lentils
Masoor Dal (Red Split Lentils)

Arhar Dal with Green Mango - from the Indian Food Forever recipe found here
(Since I followed the recipe to the letter without any deviations, I have not rewritten it for this post.)

Green Mango Masoor Dal
Red and green chiles, and curry leaves are even more
vivid when sizzled in a ghee-rich tadka. Ladle generously
over fragrant bowls of steaming basmati rice.


Turmeric Powder
Turmeric Powder - painstakingly and lovingly
prepared by hand in a traditional Indian kitchen.


This post is for Srivalli of Cooking 4 All Seasons, hosting MLLA- Seventh Helping. It is also for Sunshine Mom of Tongue Ticklers, hosting Food in Colors - Yellow. Sunshine Mom is the creator of this popular color-themed monthly event. If ever an ingredient can set a blaze of yellow fire, it is turmeric.

Been There, Done That ~

Green Mango Curry
Brussels Sprouts Baaji
Coconut Burfi

Other Peoples' Eats ~

Green Mango Dal
Green Mango Salad
Green Mango Chutney

24 comments:

  1. Kairi ki dal looks superb! You must be pretty adventurous seeing the range of cuisine:) Thank you for participating in FIC! Masoor is my favorite legume for its lovely flavor!!

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  2. That mango daal looks as authentic an Indian's! I make it with toor daal, though. Haven't come across a masoor-mango daal. Love the talimpu (tadka) on top!

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  3. I eat dhal fairly often but have never had it with green mango. Wonder if I can get green mangos here...

    Gorgeous photos. As always.

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  4. Whoa!! What a gorgeous color. I love Turmeric when it's freshly ground from dry roots, vibrant color and such beautiful aroma! Good one Susan, you are officially a Indian now! ;D

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  5. Hi Susan,
    Just got your email. The dahl looks wonderful ... maybe even healthy Super Bowl food!

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  6. An almost sacred shade of yellow. I've had fresh turmeric before, small fingers with extraordinary aroma, but hand-ground?

    What a gift.

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  7. Gorgeous colors! And very appealing flavors.

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  8. That looks a really beautiful dish Susan. Nice photos too :)

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  9. This sounds very good! I need to be more adventerous with cuisines.

    I love the brighgt yellow in your first image.

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  10. Such stunning photos, Susan! And the dal does sound delicious (though I can never seem to find curry leaves. . .).

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  11. looks delicious I liketo use lentils in my cooking but still have try more recipes since i m not that good at it. thanks for sharing this

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  12. This is a work of art. Stunning!

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  13. love all the brillant colours of yellow, red & green in this one ^O^

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  14. I want to buy a print of that first dhal photograph to frame and put in my kitchen. I am serious.

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  15. Thank you for such a lovely entry Susan, the colours seem to come out live!

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  16. Whoa, the colors pop right out of the screen. Such lovely pictures :)

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  17. Give me some naan bread with a medium spiced dal and I'm one happy camper. Love it!

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  18. Harini - Thanks. Oh, yes, I am a very adventurous cook/eater, although I am not an omnivore.

    Sra - Thank you. This recipe really came out well. The flavor and texture was exactly what I had been striving for. Loved the talimpu, too. I fried a few eggs in what was left over in the skillet - delicious.

    Wendy - Green mangoes are supposedly just unripe ones, but the ones I tried in my regular grocer did not taste right - had to go to an Indian grocer. I suspect it has to do with the variety.

    Asha - It's official! ; } Thanks!

    Thank you, Meg. This is almost fat free and could be made with a little oil rather than butter.

    Lucy - I've seen the rhizomes, but never cooked with them. It's amazing how the rather orange-y powder turns brilliant yellow when added to liquid. I had to desaturate the first dal photo just a bit; it was that blazing.

    Thank you, Simona.

    Holler - Thanks so much.

    Hi, Maris! Thank you.

    Thanks, Ricki. The dal really was good. You'd need to go to an Indian grocer for the curry leaves; they are nearly impossible to find fresh elsewhere. Dried leaves are a very faded and poor substitute.

    Thanks, Snooky Doodle! Lentils are pretty easy to cook, so you should gain confidence quickly. Perhaps start with a soup...

    Dragon - Thanks! : }

    Wiffy - Thank you...and they are all truly, naturally those colors - no Photoshop.

    Cynthia - You flatter me! Thanks!

    Srivalli - Thank you. This dal had FIC written all over it. ; D

    Suganya - Thanks. Yes, the colors pop just like the mustard seeds in the tadka popped all over the kitchen! : D Think I'm going to use the splatter screen from now on.

    Chuck - Thanks. Naan works, too. It's a perfect scooping utensil. I love how the bread's blisters fill with sauce. Hmmmm...now I want some.

    Sandeepa - So good to see you! Thanks, dear girl.

    SB - Welcome! Thanks so much!

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  19. I love dhal but have not tried a mango version yet. It sure looks delicious, and the colours are absolutely stunning.

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  20. Oh wow - that looks incredibly good! I LOVE dal and am definitely bookmarking this one!

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  21. Really beautiful dish with photo, Susan.

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  22. Love the vibrant colors. If I have only one complaint about turmeric, it's that it stains all my silicone utensils yellow :)

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