Kairi Dal (Gujarati Raw Mango Lentils) with Goan Prawn Sukka

Name: Kairi Dal (Gujarati Raw Mango Lentils) with Goan Prawn Sukka
Prep time: 20 min
Cook time: 40 min
Ingredients: 100 g Toor dal; 100 g Raw mango, chopped; 0.5 tsp Turmeric powder; 1 tbsp Jaggery; 0.5 tsp Mustard seeds; 500 ml Water; 300 g Prawns, cleaned; 50 g Grated coconut; 1 tsp Red chili powder; 0.5 tsp Turmeric powder; 1 tsp Tamarind paste; 1 tbsp Oil

⏱️ 20m Prep🔥 40m Cook

Primary Dish

Kairi Dal (Gujarati Raw Mango Lentils)

Ingredients

• 100 g Toor dal
• 100 g Raw mango, chopped
• 0.5 tsp Turmeric powder
• 1 tbsp Jaggery
• 0.5 tsp Mustard seeds
• 500 ml Water

Cooking Steps

Pressure cook dal with mango and turmeric for 3 whistles.

In a pan, heat oil, add mustard seeds and temper.

Mix tempering with dal, add jaggery, boil for 5 minutes.

The Perfect Pairing

Goan Prawn Sukka

Ingredients

• 300 g Prawns, cleaned
• 50 g Grated coconut
• 1 tsp Red chili powder
• 0.5 tsp Turmeric powder
• 1 tsp Tamarind paste
• 1 tbsp Oil

Cooking Steps

Blend coconut and spices in a blender into a coarse paste.

Sauté prawns in oil until opaque.

Add paste and tamarind; stir-fry on high heat for 5 minutes.