Mango Pickle Dal Rice (Avakai Pickle Dal Rice)

Steps

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1. 1
   Take 0.5 cup toor dal and soak it in plenty of water for about 30 minutes. Soaking helps the dal cook faster and achieve a creamy texture.
   ▶ ≈0:39
2. 2
   Transfer the soaked dal to a pressure cooker. Add enough water to fully submerge the dal, then add 0.5 tsp turmeric powder, 5 finely chopped garlic cloves, and 0.5 tsp ghee. Mix gently.
   ▶ ≈0:52
3. 3
   Close the pressure cooker, place the weight on, and cook on medium flame for 4 whistles.
   ▶ ≈1:14
4. 4
   Turn off the heat and allow the pressure to release naturally. Once the cooker is opened, the dal should be soft. Mash the dal thoroughly with a potato masher or the back of a sturdy ladle until smooth and creamy.
   ▶ ≈1:33
5. 5
   Transfer the mashed dal to a separate bowl and set aside.
   ▶ ≈2:08
6. 6
   Heat a wide kadai and add about 4 tbsp ghee. Once the ghee melts and becomes hot, add 1 tsp mustard seeds and 1 tsp cumin seeds.
   ▶ ≈2:14
7. 7
   Allow the seeds to splutter lightly. Add 2 broken dried red chillies, 0.5 tsp asafoetida, and a handful of fresh curry leaves. Sauté gently for a few seconds until aromatic.
   ▶ ≈2:35
8. 8
   Add 5 finely chopped garlic cloves and 1 small finely chopped onion. Sauté on medium flame for about 1 minute until the onion becomes soft and slightly translucent.
   ▶ ≈2:55
9. 9
   Reduce the flame to low and add the cooked mashed dal to the pan. Mix gently until the tempering blends beautifully with the dal.
   ▶ ≈3:08
10. 10
    Add 0.5 tsp salt and mix well. Adjust the seasoning as needed at this stage.
    ▶ ≈3:24
11. 11
    Add 2 tbsp of mango pickle (Avakai Pickle) to the dal. Mix well so the oil, spices, and mango pieces coat the dal evenly.
    ▶ ≈3:30
12. 12
    Let it cook on low flame for about 1 minute so all the flavours come together beautifully.
    ▶ ≈3:39
13. 13
    Add 0.5 cup of cooked rice to the dal mixture and gently mix until everything is evenly combined. Use equal quantities of dal and rice to ensure balanced flavours.
    ▶ ≈3:51
14. 14
    Drizzle ghee on top while it is still hot. For an extra festive touch, you can garnish with fried cashew nuts. Serve with papad or crispy potato fry.
    ▶ ≈4:34