Summers and Mangoes are like universal companions, and more for me as I wait for summers only to be able to indulge in my favourite fruit in any form. Mom and Naani has played a major roll in creating this love for the fruit, when they would have baskets full of raw mango in the kitchen, to make Aam Panna, or add this to the chutney for that different tang. And I would ask for a mango slice to just pit some salt and eat just like that. I am salivating even while I write about that insane slice of mango and salt.
A few years back while I stayed in southern India, my Telagu friend would cook the daal, and it reminded me of Naani. Trying to replicate the recipe, as she taught me. and tell you it is super easy.
Our regional cuisines are such a treasure, that one can adopt the best of them , and enjoy the seasonal fruits and vegetables to the best of their benefits.
Green, unripe mango is used extensively in Indian cooking. Several varieties are especially cultivated for using raw. Green mango could be picked long before ripening while it is still hard. The fruit is grated and added to dals and vegetables, or made into chutneys and pickles. The ayurvedic qualities of Raw mango are sour, astringent and cooling. Raw Mango should not be eaten alone or in large quantities because they can aggravate the doshas, especially Pitta dosha. However, prepared ayurvedically, in combination with spices (for example, in a chutney), they help digestion and improve the flavor of food.
The recipe can be used as a sambar also, as it is made of toor dal, and is tangy and spicey almost like the sambar.