Gujarati Keri-ni-Dal (Tangy Mango Lentil Stew) with Rajasthani Garlic Prawns (Lasuni Jhinga)

Name: Gujarati Keri-ni-Dal (Tangy Mango Lentil Stew) with Rajasthani Garlic Prawns (Lasuni Jhinga)
Prep time: 20 min
Cook time: 30 min
Ingredients: 150 g Toor dal; 100 g Raw mango, cubed; 2 tbsp Jaggery; 0.5 tsp Turmeric; 1 tsp Mustard seeds; 1 tsp Curry leaves; 500 ml Water; 300 g Prawns, deveined; 2 tbsp Garlic paste; 1 tsp Red chili powder; 0.5 tsp Cumin powder; 1 tbsp Oil

⏱️ 20m Prep🔥 30m Cook

Primary Dish

Gujarati Keri-ni-Dal (Tangy Mango Lentil Stew)

Ingredients

• 150 g Toor dal
• 100 g Raw mango, cubed
• 2 tbsp Jaggery
• 0.5 tsp Turmeric
• 1 tsp Mustard seeds
• 1 tsp Curry leaves
• 500 ml Water

Cooking Steps

Pressure cook dal with mango, turmeric, and water for 3 whistles.

Whisk dal until smooth.

Temper oil with mustard seeds and curry leaves.

Add tempered spices and jaggery to dal; simmer for 5 minutes.

The Perfect Pairing

Rajasthani Garlic Prawns (Lasuni Jhinga)

Ingredients

• 300 g Prawns, deveined
• 2 tbsp Garlic paste
• 1 tsp Red chili powder
• 0.5 tsp Cumin powder
• 1 tbsp Oil

Cooking Steps

Marinate prawns with garlic, chili, and cumin for 5 minutes.

Heat oil in a pan on the stove.

Sauté prawns for 4 minutes per side until opaque.

Garnish and serve hot.