Why recepie famous for?
In early spring, green, unripe mangoes are a featured ingredient in the daily menu at Raja Sulaiman Khan's home in Lucknow, India. Here, amchoor—dried green mango—adds sour pungency to creamy lentils
Ingredients
2 cups masoor dal (split red lentils), rinsed, soaked 30 minutes, and drained
1 tbsp. ground turmeric
15 cloves garlic (3 mashed into a paste, 12 peeled)
6 amchoor slices (dried, green mango)
1 (1") piece ginger, peeled and mashed into a paste
Kosher salt, to taste
3 tbsp. ghee
2 chiles de árbol, chopped
3 tbsp. roughly chopped cilantro, for garnish
Instructions
Bring dal, turmeric, garlic paste, the amchoor slices, ginger paste, salt, and 6 cups water to a boil in a 6-qt. saucepan. Reduce heat to medium; cook, covered slightly, until dal is mushy, about 20 minutes. Using a whisk, vigorously stir dal until smooth and creamy.
Melt ghee in an 8" skillet over medium-high heat. Cook peeled garlic and the chiles until golden, 4–5 minutes, and pour over dal; garnish with cilantro.
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