Mango and Yellow Split Pea Curry
Mango and yellow split pea curry pairs the sweetness of mango with the earthy body of toor dal. The fruit cooks down in its own juice, then meets a two-pan spice base: golden onion with ginger and garlic, plus ghee-warmed hing, turmeric, mustard seeds and cumin. Fenugreek leaves go in near the end for a slightly bitter edge. Known as amchur dal, it is a meat-free dish from Southern India that suits rice and flatbread.
Instructions
Soak the toor dal in water overnight so it cooks evenly the next day.
Boil the soaked dal in water until it is cooked through, then rinse, drain and set it aside in a separate container.
Put the sliced mango in a pot with its own juice and boil it. Stir in the cooked dal, adding a little more water if the mixture looks too thick.
In a separate pan, fry the chopped onion with the ginger and the garlic paste in oil until the onion turns golden brown.
In another pan, warm the ghee with the hing, turmeric, garam masala, chilli powder, mustard seeds and cumin, stirring so the spices heat through without catching.
Tip both the onion mixture and the spice mixture into the pot of mango and dal, and stir well to combine.
Add the fenugreek leaves and keep the pot boiling for a little longer so the flavors join.
Let the curry cool slightly, then serve with rotis or naan and rice.
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