1 small green mango
(peeled and sliced - reserve the stone)
For the for the tempering
2 tablespoons butter / ghee
1 medium onion
3 cloves garlic
1 teaspoon cumin seeds
1 tablespoon fresh coriander
1 green chilli
Wash the lentils, then put them in a pan with 400ml cold water. Bring to the boil and remove any scum from the surface, lower the heat and simmer covered for about 40 minutes until the lentils have softened and fluffed up.
Halfway through the cooking time add the turmeric, onion, garlic, salt and the mango (plus stone).
Remove the pan from the heat take out the stone and beat the lentils until smooth.
Melt the ghee in a hot frying pan, add the onion and fry until golden. Stir in the garlic cumin, coriander and chilli. Stir for a few seconds then add to the daal and serve.
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