Name: Unripe Mango WITH PIGEON PEAS
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1 cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones; 1 medium-size rock-firm unripe mango, peeled, seeded, and coarsely chopped; 2 tablespoons Ghee or canola oil; 2 teaspoons cumin seeds (1 teaspoon left whole, 1 teaspoon ground); 6 pods green or white cardamom pods; 1 small red onion, cut in half lengthwise and thinly sliced; 8 to 10 fresh green Thai, cayenne, or serrano chiles (to taste, stems removed, cut in half lengthwise, each half cut into long, thin strips (do not remove); 3 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and ⅛ inch thick, cut into matchstick-thin strips (julienne)); 0.25 cup finely chopped fresh cilantro leaves and tender stems; 2 teaspoons coarse kosher or sea salt; 1 teaspoon coriander seeds, ground; 0.5 teaspoon ground turmeric

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Unripe Mango WITH PIGEON PEAS — Formulation & Method | CuliNect