Mango Puliserry

How to Prepare

1. Cook 4 cups of toor dal with 12 cups of water in a pressure cooker for 3 whistles until soft. Mash and set aside.
2. Peel and chop 5 ripe mangoes into small pieces.
3. In a large pot, cook the mango pieces with 5 cups of water
4. 2 tsp turmeric powder, and 2 tsp red chili powder until soft (about 10 minutes).
5. Add the mashed dal to the pot with mangoes and mix well. Adjust consistency with water if needed.
6. Grind 2 cups grated coconut
7. 4 tsp cumin seeds, and 10 green chilies into a fine paste with a little water.
8. Add the coconut paste to the pot and mix. Simmer for 5-7 minutes on low heat.
9. Whisk 5 cups of curd until smooth and add to the pot. Stir continuously on low heat for 2-3 minutes. Do not boil.
10. In a small tempering pan, heat 5 tbsp coconut oil. Add 5 tsp mustard seeds
11. 10 dried red chilies, and 20 curry leaves. Once they splutter, pour the tempering over the puliserry.
12. Add salt to taste and mix well. Serve hot with rice.