The relief from heat is much needed but I am reminiscing about the hot summer afternoon when I came home to find a big bowl of toker dal. I had been telling my parents about toker dal and that I haven't had it in forever, and also that I need to make it soon. After that I forgot all about it. Then I come home one day to find this hot, mildly sour, little bit sweet bowl of dal waiting for me. I probably ate all my lunch with this dal that afternoon.
This dal reminds me of hot summers and summer vacations in India when we would have this with coolers running and fans whirring. What do you associate with hot summer afternoons?
I didn't get a chance to record the podcast before they left, so I called and asked them for the recipe. Here it goes:
1 big raw mango (or 2 small ones) - chopped into thin medium pieces
1/2 tspoon turmeric powder
1/2 tspoon sugar
Salt to taste
2 tbspoon oil
1 tspoon mustard seeds
2-3 red chillies
1/4 tspoon hing (asafoetida)
In a deep pan, heat the oil and add hing, mustard seeds and red chillies. Then add the chopped mango pieces and stir for 2-3 minutes. Add the boiled dal, a cup of water if need and let it boil on low medium heat for 4-6 minutes till the mango pieces are soft. Add the sugar, adjust salt and take it off the heat.