Pigeon Pea Broth with Unripe Mango

Name: Pigeon Pea Broth with Unripe Mango (Maangai Rasam)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 1½ teaspoons coarse kosher or sea salt; 3 teaspoons Rasam powder or Sambhar masala; 20 medium-size to large fresh curry leaves; 1½ teaspoons coarse kosher or sea salt; 2 tablespoons Ghee or canola oil; 4 tablespoons finely chopped fresh cilantro leaves and tender stems; 1 teaspoon black or yellow mustard seeds; 2 tablespoons Ghee or canola oil; ¼ cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones (see Tip); 3 teaspoons Rasam powder or Sambhar masala; 1 large rock-firm unripe mango, peeled, seeded, and finely chopped (see box); 1 teaspoon black or yellow mustard seeds; 1 teaspoon cumin seeds

Maangai Rasam

Preparation info

Makes
4
cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

There are two ways you can enjoy this thin, broth-like curry, chock-full of tart-soft mango: You can pour it over cooked white rice, or you can do as I do during the winter months in the tundra of Minneapolis, which is to serve it with thick slices of oven-warm, crusty sourdough bread slathered with premium butter.

Ingredients

¼ cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones (see Tip)
1 large rock-firm unripe mango, peeled, seeded, and finely ch

Asia
India
Minneapolis
Gluten-free
Vegan
Winter

Method

Place the pigeon peas in a small saucepan. Fill the pan halfway with water and rinse the peas by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 1 cup water an