CHEESY TANDOORI AALOO

Cheesy Tandoori Aaloo is a fusion dish where I have combined tandoori aaloo with some cheesy mayo stuffing! Aaloo, i.e. potatoes are marinated with a tandoori sauce and baked with a delicious cheesy stuffing.

Potatoes are actually very nutritious, but if had in the right way. In this dish, boiling and then baking help us keep the nutrients intact upto a certain level, not to forget the addition of the nutritious cottage cheese and bell peppers!

We all crave for some delicious, junk food at some time or the other, or just a slight variation from our regular meals. This dish when served with some fresh salad, not only satisfies our cravings but is quite filling too inspite of being very nutritious!

It so happened that the other day a litre of milk split while boiling, and I made some paneer out of it. Well, the resulting dish is right here for presentation along with those tikkas on the plate which made our lunch today!

For some more delicious and nutritious dishes, do take a look at the following recipes too ….

  1. Sprouted Raagi And Oats Cutlets
  2. Chanaa Chaat
  3. Fusion Chickoo Tacos
  4. Healthy Haraa Chanaa Peanut Sesame Balls
  5. Prawn Cutlets
  6. Kobiche Bhanoley
  7. Mango Avocado Toasts

Here’s the recipe for Cheesy Tandoori Aaloo ….

Prep Time : 25 min

Cooking Time : 13-15 min

Serves : 2

INGREDIENTS :

  • 3 Medium Potatoes
  • Oil As Required For Greasing The Baking Tray

For The Tandoori Marinade :

  • 1 tbs Hung Curd (Chakka)
  • 1/4 tsp Red Chilli Powder
  • 1/2 tsp Ginger Garlic Paste
  • 1/4 tsp Chaat Masala
  • 1/4 tsp Chickpea Flour (Besan)
  • 1/4 tsp Kasuri Methi
  • 1 tsp Oil
  • Salt To Taste

For The Stuffing :

  • 3 tbs Grated Cottage Cheese (Paneer)
  • 3 tbs Grated Processed Cheese
  • 1 tbs Chopped Corriander Leaves
  • 2 tbs Mayonise
  • 1/2 tsp Smoked Paprika / Chilli Flakes …. To be adjusted as per preferrence
  • 1/4 tsp Garlic Powder / Garlic Paste
  • 3 tbs Finely Chopped Mixed Coloured Bell Peppers (Green, Red, Yellow)
  • Scooped Out Boiled Potato Mash
  • Salt To Taste

METHOD :

  1. Boil potatoes for 20-25 minutes in sufficient water, uncovered in a colander, or till done. Avoid overcooking.
  2. When the potatoes are just done, drain out all the water and let cool.
  3. Peel the potatoes and cut them horizontally into two equal parts.
  4. Scoop out the mid portion of the boiled potatoes, to make small hollows in them.
  5. Transfer the scooped out boiled potato to a mixing bowl and mash it.
  6. Add to it all the ingredients mentioned for the stuffing and give it a good mix.
  7. In the meantime mix all the ingredients mentioned for the tandoori marinade and smear it well over the peeled and scooped boiled potatoes from all sides.
  8. Place these over a greased baking tray and fill up their hollows with the prepared stuffing.
  9. Smear them with some melted butter, though this step is totally optional and I have avoided doing it.
  10. Bake these potatoes in a preheated oven at 200° C for about 13 – 15 minutes.
  11. Serve these delicious Cheesy Tandoori Aaloo with some Fresh Vegetable Mayo Salad by the side!

Pictures depicting the process :

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KAIRICHE AAMBAT GOAD LONCHE (SWEET AND SOUR RAW MANGO PICKLE)

Kairiche Aambat Goad Lonche is a Maharashtrian delicacy. Kairi i.e. raw mango is used to prepare pickles on a large scale in India and the varieties of pickles made are umpteen. Each community from different states have their own age old recipes for the same.

The pickle I have presented here is made using raw mango and jaggery. The tempering of fenugreek seeds, cloves and cinnamon along with the sweetness of the jaggery and tanginess of the raw mangoes, creates an absolutely unique and delicious flavour.

Kairiche Aambat Goad Lonche, due to it’s sweet and sour as well as slightly spicy flavour goes well with phulkas (Roti) or even as an accompaniment to a traditional meal. The Vit C from the raw mango and the iron from the jaggery when combined, make this pickle extremely nutritious too!

For some more pickles, do take a look at the following recipes too….

  1. Aambade Kaarle Lonche
  2. Vadhwani Marcha Na Athaanu
  3. Gaajar Flower Taaja Loncha
  4. Fresh Turmeric Ginger Pickle In Lemon Juice
  5. Kairiche Lonche
  6. Aappe Aamle Lonche

Prep Time : 25 min

Cooking Time : 20 min

INGREDIENTS :

  • 7 cups Totapuri Raw Mango Cubes (1 kg Raw Mango)
  • 3/4 cup Water
  • 10 cups Jaggery…. To be adjusted
  • 1 tsp Salt… To be adjusted

For The Tempering :

  • 6 tbs Oil
  • 3 tsp Mustard Seeds
  • 1 tsp Asafoetida
  • 1 tsp Fenugreek Seeds (Methi)
  • 6 Cloves
  • 6 sticks Cinnamon (1″ each)
  • 5-6 Bedgi Dry Red Chillies …. Deseeded and roughly chopped

METHOD :

  1. To make the Kairiche Aambat Goad Lonche, first rinse the raw mangoes thoroughly and wipe them dry with a clean kitchen towel.
  2. Cut the raw mangoes into 1″ cubes approximately.
  3. Heat a pan and add oil to it. When it heats up add the mustard seeds.
  4. As soon as they splutter, add the asafoetida. Next, add fenugreek seeds, cloves and cinnamon sticks.
  5. Stir and add the deseeded dry red chillies.
  6. As they splutter, add the cubed raw mango and stir well.
  7. Add the water and increase the flame to high.
  8. Mix well and reduce the flame to medium. Cover and cook for about 3-4 minutes.
  9. Uncover and check whether the raw mangoes are cooked.
  10. Add the red chilli powder and salt to taste and mix.
  11. Either grate or chop the jaggery and add it to the cooked raw mangoes.
  12. Stir lightly and cook in medium flame till the jaggery dissolves.
  13. Lower the flame and cook for about two more minutes.
  14. Switch off the flame and let the pickle cool down.
  15. Once cooled, store the Kairiche Aambat Goad Lonche in clean dry air tight glass jars.
  16. Refrigerate and use as required.

Note:

The jaggery to be added to the pickle should be adjusted as per the sourness of the raw mango used and of course preferrence!

The overall taste should be sweet, slightly sour and mildly spiced! The fenugreek seeds impart a very unique flavour to this pickle!

* Pictures depicting the cooking process…

1. Chop the raw mangoes into medium cubes

2. Heat oil and add mustard seeds

3. Add fenugreek seeds, cinnamon sticks and cloves

4. Add asafoetida

5. Add dry red chillies

6. Mix well

7. Add water

8. Cook covered

9. Cooked raw mangoes

10. Add red chilli powder and salt

11. Add jaggery

12. Mix well

13. Cook till jaggery dissolves

15.

KAIRICHE LONCHE (RAW MANGO PICKLE)

Kairiche Lonche is the Marathi name of Raw Mango Pickle. It is prepared in almost all states of India, albeit in their own traditional way! Pickles have always been an integral part of Indian cuisine.

One can find a wide variety of pickles made using gooseberry (aawlaa/aamlaa), garlic, raw accai berries (Karwande/Karonda), chillies, raw mangoes, prawns, mutton, etc., in different communities in India. The recipes are traditional and passed down from one generation to the next!

Here I am presenting a raw mango pickle which I have learnt from my mom. It’s been years since she has been making this pickle and is quite deft at preparing it. The measurements she developed over the years are perfect and the taste is simply too good. I have grown up eating this pickle and obviously it is my most favourite too!

For some more options in pickles and chutneys, do take a look at the following recipes too…

  1. Aappe Aamle Lonche
  2. Gaajar Flower Taaja Loncha
  3. NKGSB Style Raw Mango Chutney
  4. Rajasthani Lehsun Ki Chutney
  5. Fresh Turmeric Ginger Pickle In Lemon Juice
  6. Ambaade Kaarle Lonche

Here’s the recipe for Kairiche Lonche…

Cup Used : 200 ml

INGREDIENTS :

  • 1 kg Rajapuri Raw Mango
  • 100 gm Mustard Seeds
  • 20 gm Fenugreek Seeds
  • 30 gm Irani Hing (Strong Variety of Asafoetida)
  • 30 gm Hira Hing (Medium Strong Variety of Asafoetida)
  • 50 gm Turmeric Powder (1/2 cup)
  • 50 gm Red Chilli Powder (1/2 cup)
  • 330 gm Salt (1 1/2 cup + 1 tbs Salt… approx)
  • 1 1/2 cups Oil
  • 1/4 tsp Mustard Seeds
  • 1 tiny crystal Irani Hing

Pictures depicting the process…

  1. To make Kairiche Lonche, we first need to make masala (spice mix) needed for the same.
  2. Heat a kadhai and roast the mustard seeds in it on low heat, adding just 1-2 drops of oil.
  3. As soon as they splutter, transfer them to a bowl to cool down.
  4. Next, in the same kadhai add the fenugreek seeds and roast on low heat adding about 2 drops of oil.
  5. As the seeds change colour, switch off the flame and transfer them to a bowl and let cool.
  6. Grind both these ingredients in a mixer grinder to get a fine powder.
  7. Using a mortar and pestle, break up the Irani hing and the Hira Hing into smaller pieces, as that would facilitate their easier grinding.
  8. Grind with the hing together to get a fine powder. This will yield approximately 1 1/2 cup of hing powder.
  9. Mix the hing powder with the mustard and fenugreek seeds powder and keep aside till further use.
  10. Heat a kadhai and add half the salt to it. Roast on high heat for half a minute, then on low heat for about 4 minutes, stirring constantly.
  11. Again increase the flame to high and stir constantly for a minute. The salt will change texture by now. Transfer it to a completely dry colander to cool.
  12. This step ensures that any water present in the salt evaporates, and the pickle does not get spoilt.
  13. Repeat this step with the remaining salt and let it cool.
  14. Heat a kadhai and add oil to it. When it heats up very well, add about 1/4 tsp mustard seeds to it.
  15. As they splutter, add a tiny crystal of Irani hing to it and switch off the flame. This gives the oil a wonderful aroma.
  16. Let the oil and the salt cool down completely.
  17. In the meantime clean and dry the raw mango. Cut it into approximately 1″ cubes.
  18. Spread them in a large tray and rub with about 2 tablespoons of the cooled oil.
  19. Add the salt and mix it very well.
  20. Next, add the prepared pickle masala and give it a good mix.
  21. Add to it the turmeric and red chilli powder and mix all together.
  22. Add all the cooled oil and give it a good mix.
  23. Transfer this Kairiche Lonche to a clean, completely dry glass jar and give apply some pressure on the top with the back of the ladle, to press it all down.
  24. Put on the lid and set aside. After about 3-4 days, you will notice that the oil has started separating and has risen up to the top.
  25. At this stage, Heat up some more oil as required, without letting it burn. Add some mustard seeds to check.
  26. As they splutter, switch off the flame and let the oil cool completely. Add this cooled oil to the pickle and close the lid.
  27. The level of oil in general should be about 1 1/2″ above the level of the raw mangoes.
  28. This ensures that the pickle stays unspoit in the jar for more than a year.
  29. Store untouched for a minimum of 1 month, keeping an eye on the level of oil on the top level in the jar.

Tips:

The jar to be used for storing the pickled should be thoroughly cleaned and dried well in direct sunlight.

Any spoon used in the entire process should be completely dry, else the pickle might get spoilt.

2.

3. Roast Fenugreek Seeds….

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5.

6. Irani And Hira Hing ….

7. Hira Hing ….

8. Irani Hing ….

9. Pickle Masala…. Powdered mustard seeds + fenugreek seeds + Irani and Hira hing…

10. Heat salt

11. Heat Oil….

12. Add Mustard seeds and Hing…

13.

14. Add little oil…

15. Add Salt

16. Add Pickle Masala….

17. Add Turmeric and Red Chilli Powder….

18. Mix all oil….

19.

20. Fill into a glass jar… Press it down well….

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22. On the 3rd or 4th day, add some more heated and cooled oil to bring it atleast 1 1/2″ above the level of the raw mangoes

23. Store in well dried jars

GODAA MASALA (TRADITIONAL MAHARASHTRIAN SPICE MIX)

Godaa Masala is a traditional spice mix from Maharashtra. It is used by certain communities in their daily cooking, especially by the Maharashtrian Brahmins. This masala is not too pungent and has a unique flavour and is totally different from any garam masala.

Certain unique spices like Naagkeshar, Dagadphool used in this masala along with the other exotic spices gives it an aromatic fragrance. This masala is used specifically in certain Maharashtrian specialities like, Tondli Bhaat, Vaangi Bhaat, Masaale Bhaat, Usal, Aambat Daal, etc.

Today, we do get this masala in stores. But, my previous experiences have taught me that we cannot store it for long even in the refrigerator as it starts smelling of rancid coconut. Still, if a very good quality Godaa Masala is available in your area, do go ahead and buy it.

Coming back to this homemade one, let me assure you that if done rightly and mainly if the coconut has been roasted well, then the homemade Godaa Masala stays very well in the refrigerator for a very long time (mine stayed good for almost 5 years). I mostly use it just for the very delicious Maharashtrian Masaale Bhaat, which gets a very unique taste due to this masala!

For some more masalas, do take a look at the following recipes too….

  1. Garam Masala
  2. Karwari Saraswat Saambar Masala

Here’s the recipe for Godaa Masala….

Yields :800 gm Masala

INGREDIENTS :

  • 500 gm Corriander Seeds (Dhaney)
  • 100 gm Sesame Seeds (Til)
  • 25 gm Dry Red Chillies (Sukkya Laal Mirchya)
  • 25 gm Stone Flower (Dagadfool)
  • 20 gm Mace (Jaipatri/Javantri)
  • 50 gm Bay Leaves (Tejpaan/Tamaalpatra)
  • 100 gm Dry Coconut (Sukka Khobra)
  • 20 gm Indian Rose Chestnut (Naagkeshar)
  • 10 gm Cloves (Lavang)
  • 10 gm Black Cardamom (Masala Velchi)
  • 20 gm Cinnamon (Daalchini)
  • 10 gm Black Peppercorns (Kaali Miri)
  • 50 gm Cumin Seeds (Jeera)
  • 10 gm Caraway Seeds (Shahjeera)

METHOD :

  1. To make Godaa Masala, dry roast above mentioned ingredients separately in a kadhai on low heat just till they are fairly hot to the touch or emit a fragrant aroma.
  2. Transfer all the roasted ingredients to a plate to cool down.
  3. Grate the dry coconut and roast in two batches on low heat till it turns slightly brown in colour. Set aside to cool.
  4. When each ingredient is well cooled, grind them together in a mixer grinder to get a fine powder.
  5. If making this masala in large quantities as shown above, then first grind the corriander seeds and transfer to a mixing bowl.
  6. Grind other ingredients in batches mixing a few together, like grinding the cloves, cinnamon, black pepper, etc. together and transfer to the mixing bowl.
  7. When all the roasted spices have been ground and transferred to the bowl, give it a good mix so that all the separately ground spice powders amalgamate very well.
  8. Fill up the fragrant Godaa Masala in air tight jars and use as required.
  9. This masala stays well for quite a long time (many years with the aroma intact) if refrigerated!

Pictures depicting the process….

1. Coriander Seeds / Dhaney

2. Bedgi Dry Red Chillies / Sukkya Laal Mirchya

3. Bay Leaves / Tamalpatra

4. Mace / Jaypatri

5. Cloves / Lavang

6. Indian Rose Chestnut / Nagkeshar

8. Black Pepper Corns / Kaali Miri

9. Sesame Seeds / Til

10. Cumin & Caraway Seeds / Jeera, Shahjeera

11. Black Cardamom / Masala Velchi

12. Cinnamon / Daalchini

13. Stone Flower / Dagadphool

14. Dry Coconut / Sukka Khobra

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17. Godaa Masala

PAANI PURI

Paani Poori is a famous Mumbai street style food! Mumbai and many other Indian cities are quite famous for their street side food culture. The name paani poori comes from the two main ingredients used in this dish i.e. chatpata paani (spicy water) and poori (crispy fried Indian flatbread).

This dish resembles Delhi’s Gol Gappe and Kolkata’s puchkaas! The small crispy pooris can either be made at home or store bought. These are filled with a stuffing of boiled potatoes and cooked black chanaa and green moong or then in Mumbai style with cooked White Peas and are then dipped in the spicy and then sweet paani. The poori once filled is to be immediately stuffed into the mouth before all the water from it makes it soggy!

Many a times, the paani poori masala available in the market is used in making the chatpata water. In this recipe no such masala has been used as the freshly ground spice paste itself gives the paani a very delicious flavour.

For some more interesting dishes, do take a look at the following recipes too!

  1. Chanaa Chaat
  2. Ram Laadoo (Delhi Street Food)
  3. Paneer Pizza Dosa
  4. Healthy Haraa Chanaa Peanut Sesame Balls
  5. Kothimbir Vadi

Here’s the recipe for the most delicious Paani Poori…

Serves : 5

Cup Used : 200 ml

INGREDIENTS :

  • 50 Puffed Crispy Pooris
  • 5 cups Water
  • 2 1/2 tbs Tamarind Extract
  • 3 tbs Mint Corriander Chutney
  • 1/2 cup Date And Tamarind Chutney
  • 1 1/2 tsp Black Salt… To be adjusted
  • 1/2 tsp Corriander Powder
  • 1/4 tsp Cumin Powder
  • Salt to Taste

For The Mint Corriander Chutney For The Spicy Water :

  • 3/4 cup Mint Leaves
  • 1/2 cup Corriander Leaves
  • 4 Green Chillies (Spicy Variety)
  • 1 Small Garlic Clove
  • 1/4″ Ginger
  • 1 Clove
  • 2 Black Peppercorns
  • Salt To Taste

For The Date And Tamarind Chutney :

Sweet And Sour Dates And Tamarind Chutney

For The Tamarind Extract :

  • 3 tbs Tamarind
  • 1/4 cup Hot Water

For The Filling :

  • 1 1/4 cup Dried White Peas
  • 2 pinches Asafoetida
  • 2 pinches Turmeric Powder
  • 6 Potatoes

METHOD :

  1. To make Paani Puri, first soak the Dried White Peas for about 8-9 hours or overnight in sufficient water.
  2. After the soaking period, wash them throughly and cook them in a pressure pan adding water a little above the level of the peas, as well the asafoetida and turmeric powder.
  3. Cook for 3 whistles on high flame and then on low heat for about 8-10 minutes.
  4. Boil the potatoes and peel them. Smash them slightly and set aside.
  5. For the spicy water, grind together the ingredients mentioned for the chutney using water as required.
  6. For the tamarind extract, soak the tamarind in hot water for about half an hour.
  7. Smash the tamarind well with the fingers in the soaked water and squeeze it to get the extract. Discard the squeezed tamarind and use the extract.
  8. To make the Paani Puri water, in a mixing bowl add the required water.
  9. To it add the mentioned tamarind extract, spicy mint corriander chutney, dates tamarind chutney, black salt, corriander powder, cumin powder and salt to taste.
  10. For a spicier paani, add more of the mint corriander chutney and less of the dates and tamarind chutney, whereas for a little sweeter paani it’s vice versa!
  11. Add tamarind extract and adjust as per preferred tanginess.
  12. Mix well and check seasoning. Adjust the chutneys and the black salt further as per preference.
  13. Add a little water to some Date And Tamarind chutney and mix well to get some sweet paani to be served with the Paani Poori.
  14. Chill the prepared chatpata paani mixture as well as the sweet paani in the refrigerator for a few hours.
  15. Arrange the pooris, ragdaa, potatoes, chatpata and the sweet paani on a platter and garnish with corriander leaves and khara boondi.
  16. Serve this delicious Paani Poori to guests on special occasions or during parties!

GAVHLEY KHEER (INDIAN HANDMADE PASTA SWEET DISH)

Gavhley Kheer is a traditional Maharashtrian sweet dish made using gavhley, which is actually pronounced as Gavhlyaanchi Kheer in Marathi language. Gavhley (hand rolled Indian pasta) are also called as valvat i.e. handmade pasta and are made using fine semolina, medium semolina and whole wheat flour.

This kheer is commonly made during auspicious occasions and festivities in Maharashtrian households. Similarly, Maltyaa, Nakhavlyaa, Fanolyaa and Mohol are the other four types of traditional handmade pasta that have been used to make kheer during auspicious occasions, weddings and thread ceremonies. This kheer is also offered to Goddess Gauri as naivedya.

Generally these gavhley would be rolled by the womenfolk at home itself and dried under the intense sun during summers. It requires a lot of hard work as rolling these tiny pasta by hands is quite a job in itself. But, today these dried gavhley are easily available in stores, though they do come at a price! So much for the efforts that have been put in after all!

For some more traditional sweet dishes, do take a look at the following recipes too….

  1. Shevayaanchi Kheer
  2. Doodhi Sabudana Kheer
  3. Karwar Style Madgane With Rajgira And Oats
  4. Shrikhand

Prep Time : 5 min

Cooking Time : 15 min

Serves : 8

INGREDIENTS :

  • 3/4 cup Gavley
  • 5 cups Milk
  • 1 cup Sugar…. To be adjusted as per preference
  • 1 1/2 tsp Cardamom Powder
  • 1/4 cup Chopped Mixed Dry Fruits
  • 2 tbs Chaaroli
  • 2 tbs Homemade Ghee

METHOD :

  1. To make Gavley Kheer, first heat some ghee in a pan.
  2. Add the gavley and the chaaroli roast them till there is a slight change in the colour of the gavley.
  3. Add milk and bring it to a boil stirring occasionally.
  4. Next, as the milk boils add the sugar, saffron, and the cardamom powder.
  5. Stir and let the sugar dissolve, all the while keeping the flame low.
  6. Cook further for a few more minutes and to prevent the milk from spilling over, keep a ladle in the boiling milk.
  7. When you see the kheer thickening up slightly, add the chopped dry fruits, and switch off the flame.
  8. Add the raisins and mix. Let the kheer cool down.
  9. You will observe that as the kheer cools down further, it starts absorbing the milk and gets thicker.
  10. Add more milk if required as per preference. Do adjust the sugar accordingly.
  11. Serve this delicious Gavhley Kheer with a traditional meal during auspicious occasions or festivities!

Pictures depicting the steps….

1. Heat ghee and add the gavhley and chaaroli

2. Mix well

3. Saute till browned

4. Add milk

5. Bring to a boil and add sugar, cardamom powder and saffron

6. Cook further to thicken it

7. Add chopped dry fruits

NOTE :

The quantity of milk that might be required to be added later, depends upon how much the kheer has thickened and individual preference!

KAIRI DAAL (TRADITIONAL RAW MANGO SNACK/SALAD)

Kairi Daal is a famous Maharashtrian dish made using kairi i.e. raw mango and chanaa daal. This is a very simple, yet delicious dish requiring very less time to prepare!

This is a dish prepared specially during Haldi Kunku functions in the Chaitra Maas. Chaitra is the first month as per the Marathi calendar and marks the onset of spring. It falls in months of March – April as per the Gregorian calendar.

Many Haldi Kunku functions are held in this month in Maharashtra, where Turmeric (haldi) and Kunku (vermilion) are applied on the foreheads of the visiting ladies and they are served a snack of this Kairi Daal, along with some refreshing Kairi Panhe!

Raw mango provides us with lots of nutrition and it’s juice is said to be quite effective against dehydration! Chanaa daal, the other main ingredient in this dish too has a high protein content apart from it’s many other health benefits!

When both, the raw mango and Chanaa daal are combined together, we get an absolutely delicious dish which is very high on the health quotient too!

Prep Time : 20 min

Serves : 3

Cup Used : 200 ml

INGREDIENTS :

  • 1/2 cup Chanaa Daal
  • 2 Green Chillies
  • 3/4 cup Grated Raw Mango …. To be adjusted as per sourness
  • 1/4 cup Fresh Grated Coconut
  • 1/4 cup Chopped Coriander Leaves
  • Salt to taste

For The Tempering :

  • 2 tsp Oil
  • 3/4 tsp Mustard Seeds
  • 1/2 tsp Turmeric Powder

METHOD :

  1. To make Kairi Daal, soak the chanaa daal in clean water for about 3 hours.
  2. After the said time, rinse the daal well and drain out all the water.
  3. Grind it together with the green chillies to a coarse paste without adding any water just giving a single pulse at a time.
  4. Peel the raw mango and grate it and set aside till further use.
  5. Transfer it to a mixing bowl and add the grated coconut, chopped corriander leaves and salt to taste.
  6. Heat a small kadhai for the tempering and add oil to it.
  7. Add the mustard seeds and as soon as they splutter, add the turmeric powder.
  8. Pour this tempering over the prepared mixture and mix well.
  9. Serve this delicious Kairi Daal with a refreshing Kairi Panhe (Raw Mango Juice) by the side!

Note:

The raw mango used in this recipe is of Totapuri variety, which is generally not too sour. If using a very sour raw mango, then the quantity to be used for this dish should be adjusted and reduced accordingly. The overall taste of this dish should be slightly tangy and savoury!