Manga Pachadi is one of those dishes that gives you a little bit of everything. There’s a little sweet, a little sour and so much more!
Add mangoes and chilies to cooker 
Boil mangoes and chilies 
Add melted jaggery and cooked dhal 
Manga Pachadi
Manga Pachadi is one of those dishes that gives you a little bit of everything. There's a little sweet, a little sour and so much more!
Servings: 6
Ingredients
- 2 medium green mangoes (cubed)
- 4 jaggery blocks (medium sized) (adjust to taste)
- ¼ cup moong dhal
- 3 green chilies
- ¼ tsp turmeric powder
- 1½ – 2 cups water
- ½ tsp oil
- salt to taste
For tempering:
- 1 tsp oil
- 1 tsp mustard seeds
- 2 red chilies
Instructions
- Wash moong dhal and add to a pressure cooker with ¾ cup water, turmeric powder and 1 tsp oil.
- Cook for 1 whistle and let pressure release naturally. Set aside.
- Add mangoes, ½ cup water and green chilies to a cooker. Cook for 1 whistle. You can also cook the mangoes and chilies in a pan. Set aside when done.
- Pour ½ cup water into a pan.
- Add jaggery and melt.
- Filter the melted jaggery to remove any impurities and set aside.
- Combine the cooked dhal, mangoes and melted jaggery. Mix well.
- Add salt and adjust the consistency by adding more water, if needed.
- Boil for 2-3 minutes.
- To temper, add 1 tsp oil to a small pan. Once hot, add mustard seeds and red chilies.
- Once the mustard seeds start to crackle, remove from heat and pour over the pachadi.
- Serve hot as a side dish.
