Ingredients vegetarian 4 servings

• 1 big Raw Green Mango
• 3/4 cup Boiled Toor dal
• 2 tsp Vegetable Oil
• 2 tsp Mustard seeds
• a pinch of Asafoetida (hing)
• 5-6 Curry leaves
• 2-3 tbsp Sambar powder
• 1 tbsp Tamarind pulp
• 1 tsp Jaggery
• 1/4 tsp Turmeric powder
• 1/4 Fresh Coconut
• 2 cup Water
• 2 tbsp chopped Cilantro
• Salt to taste

Directions

1. Peel the skin & dice the Mango into medium size pieces.
2. Heat Oil in a kadai, add Mustard seeds & Hing.
3. Once the seeds crackle add Curry leaves & Mango pieces. Fry for 30 secs & add Water. Boil till the pieces are soft.
4. Add Boiled Toor dal, Tamarind pulp, Turmeric powder, Sambar powder & Jaggery. Mix well & boil for 5 mins.
5. Add Salt, Coconut & again boil for 2 mins, the gravy should be semi-thick. Garnish with Cilantro & serve hot with Plain Steamed Rice.
   
6. Note: Adjust Sambar powder accordingly. Add extra water if needed.

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