Name: Mango, Bell Pepper, and Onion in a Pigeon Pea Sauce
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 0.5 cup split yellow pigeon peas (toovar dal) (oily or unoily skinned, picked over for stones); 2 tablespoon coconut oil (or canola oil); 1 teaspoon black or yellow mustard seeds; 0.5 cup chopped peeled rock-firm unripe mango (½-inch cubes); 1 large green bell pepper (stemmed, seeded, cut into ½-inch pieces); 1 small red onion (cut in half lengthwise, then into ½-inch cubes); 12 medium-size to large fresh curry leaves; 6 green or white cardamom pods; 6 whole cloves; 4 fresh green Thai, cayenne, or serrano chiles (stems removed, cut crosswise into ½-inch-thick slices); 1 teaspoon ground turmeric; 1 can unsweetened coconut milk (13.5 ounces); 1.5 teaspoon coarse kosher or sea salt

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Mango, Bell Pepper, and Onion in a Pigeon Pea Sauce — Formulation & Method | CuliNect