Cumin-scented pigeon peas with mango (Ambyachi dal) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 427) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ridged luffa squash with onion and cilantro (Toori nu shaak)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's suggested garam masala is Maharashtrian. See the Maharashtrian masala recipe p.28.

  • TrishaCP on December 13, 2014

    This is probably the most flavorful dal that I have ever made- so much complexity with the book's garam masala (this isn't the recipe to use store- bought), curry leaves, the fried cilantro, and the mango adding sweet-sour flavors. (I used frozen, which was fine.). My toor dal was pretty old so needed much longer to cook than the recipe stated. I subbed oil for ghee, as allowed by the book. This is a definite keeper.

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