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Cumin-Scented Pigeon Peas with Mango

Ambyachi Dal

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Preparation info
  • Makes

    4 cups

    • Difficulty

      Medium

Appears in

By Raghavan Iyer

Published 2008

  • About

If you are ever in Mumbai at the peak of mango season—especially when the sweet Alphonso variety abounds in the markets—try this dal. In the U.S., I find that the variety known as champagne mango—light yellow skin; firm, juicy, sweet pulp; not too fibrous—is a suitable stand-in. This sweet curry actually has a chile-aftermath, thanks to the garam masala.

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