If you want to enjoy a perfect Rajasthani Mogar, then don’t let the lentils overcook. You can also use dry mango powder if raw mango is not available.
- Split yellow gram (moong dal), washed and soaked (1 cup)
- Raw mango, chopped (2 tbsp)
- Ginger, grated (1 inch)
- Asafoetida (hing) (a pinch)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- Cumin seeds (jeera) (1/2 tsp)
- Green chillies, chopped (2 to 4)
- MTR Hadli Turmeric Powder (1/2 tsp)
- Dry red chillies (sabut lal mirch) (2 to 4)
- Green coriander (hara dhania), chopped(3 tbsp)
- Curry leaves (kadipatta) (4 to 6)
- Water (1/2 cup)
- Oil (2 tbsp)
- Thoroughly wash and then drain the water from moong dal.
- Heat oil in a pressure cooker. Add jeera and once it starts spluttering, add kadipatta and ginger as well. Sauté and add hing, sabut lal mirch and green chillies and sauté for a few seconds.
- Next, add chopped, raw mango, MTR Haldi Turmeric Powder, MTR Lal Mirch Red Chilli Powder and salt.
- Mix well and cook for a minute.
- Add moong dal and 1/2 cup of water. Pressure cook it only till the cooker starts hissing and turn the flame off before the first whistle is heard (it generally takes 4 to 5 minutes).
- Let the pressure escape naturally.
- Open the cooker, add chopped hara dhania and mix lightly.
- Serve hot with roti or rice and aamras.