Cumin-Scented Pigeon Peas with Mango

Ambyachi Dal

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

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.