Mango rice w/dal... is it cooked?

Gardener972

I'm puzzled. When cooking lentils (dals) by themselves, it takes quite awhile. How is it that when making mango rice, one adds dal to the recipe, fries it awhile then adds the grated mango, then it's ready? Does the dal get cooked or is it still crunchy? Just how hard is it? I've seen dal added to other recipies too and have wondered if it gets cooked thoroughly.

Darmabum

As a long-time cook and personal chef, I'd cook the dal to the perfection you want . . . then add the mango - in whatever form you like, grated/chunked/whatever after the dal has cooked . . . stir it around with the dal for several minutes . . . the mango will add another texture to the dal . . . Bon appettite

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MangoKulfi

For mango rice or any other types like lemon rice etc, you add only a teaspoon or two of the dal. And yes, it remains crunchy. it doesn't acquire the soft mushy texture you get when you cook it.

When you cook the dals by themselves, you're cooking a half cup at least and you want it soft and mushy. Then you have to cook it awhile or use the pressure cooker.

ladyvetphd

When you talk about frying dal for the recipe, it is as a crunchy seasoning,hence one roast the dal in some oil. For daily meals to eat with rice and chappatis dal needs to achieve the mush consistency, hence in boiled in water over a small flame.

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anar

some dals cook in no time: yellow dal (split urad?), mysore dal (the salmon pink one). others take ages and need to be pre-soaked. so i guess it's a question of which dal the recipe calls for. and in this case, as mangokulfi (mmm, love the name) points out, the dal is meant to remain crunchy.

kalyani68

Yes, the dal is treated like a spice and fried along with the other spices. You have to fry the dal enough so that they aren't like little rocks when you chew them. Let them roast and turn a bit golden. Some people pre-soak and then drain the dal for a short time before frying.

The salmon colored dal is probably masoor dal. It turns yellow when cooked. It cooks pretty fast but I have never heard of it being used in a chaunk. The yellow dal could either be channa (chickpeas) or toor dal. The channa does take forever to cook especially if whole beans are used.

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Gardener972

You all are a big help! Thanks!

karibu chum

If anyone can help me with how to make mango rice please.

nayan

Look in to this recipi

http://www.indianfoodforever.com/mango/mango-rice.html