Daal with Kairi / Phodniche Varan

Time 30 min

Ingredients
Tur Daal (Pigeon Peas) 1 cup
Water 2 cups
Chopped green chilies 2 -3

Chopped onion 1 small size

Tamarind 1 tsp or kacchi kairi grated 1/2 tsp

Jaggery 1/4 tsp

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Fenugreek seeds 1/4 tsp

Pinch of asafoetida

Turmeric powder 1/4 tsp

Curry leaves 3-4

Chopped coriander 1 tsp

Grated coconut 1 tsp

Salt to taste

Oil 2 tsp

Method

Wash daal, then pressure cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 2 tsp oil in pan, add mustard seeds, fenugreek seeds, asafoetida, cumin seeds, curry leaves, chilies. Mustard seeds will pop out then add onion, cook untill turns golden brown. 

Then add turmeric powder, immediately add 1-2 tsp water. Then add cooked daal, tamarind, jaggery and salt. Stir well cook for about 10 min. Serve with grated coconut and coriander. 

Mango Burfi

 Time 30 min  
Ingredients
Chickpeas flour /besan 1 cup
Mango pulp 2 cups
Sugar 3/4 cup
Ghee 1/4 cup 
Cardamom powder 1/2 tsp

Method

Blend in blender mango pulp and sugar. Pour this pulp into thick bottom pan, stir continuously atfer 5-6 min, water of mango will go away and it will become condensed. Allow it to cool. Keep it aside.

Grease the plate with ghee. Keep it aside.

Take thick bottom pan, dry roast besan for 5-6 min. Then add ghee and roast continuously ( low flame throughout the procedure). Roast around 6-7 min till it turns light brown and spreads nice aroma. To this add mango pulp & Cardamom powder. Mix well. stir for 6-7 min, till it becomes like halwa. 

Pour this mixture on greased plate sprinkle sliced almond and pistacho. Allow it to cool. Cut into pieces. 

Mango Condensed Pulp

Time 10 min  
Ingredients
Mango pulp 2 cups
Sugar 1/2 cup

Method

Blend in blender mango pulp and sugar. Pour this pulp into thick bottom pan, stir continuously after 5-6 min, water of mango will go away and it will become thick/condensed. Allow it to cool. Store in air tight container.

You can keep this in refrigerator for 4-5 months. Use this for making amrakhand, mango icecream etc.