How to Make the Delicious Mango Tadka in 8 Steps

Is your mouth watering for something tangy and delicious? Look no further than Mango Tadka, a simple yet flavorful dish that’s perfect for a summer meal. It adds a burst of freshness to any lentil soup (dal) and takes just minutes to prepare.

Here’s what you’ll need:

• 1 tablespoon ghee (or cooking oil)
• 1/2 teaspoon mustard seeds
• 1 dried red chili pepper (broken in half)
• A pinch of asafoetida (hing) – optional, but adds a unique flavor
• 1/2 teaspoon cumin seeds
• 1 medium raw mango, peeled and chopped into small cubes
• 1/4 teaspoon turmeric powder (haldi)
• Salt to taste
• Cilantro (fresh coriander leaves) for garnish (optional)

Now, let’s get cooking!

1. Heat Up the Ghee: In a pan, heat the ghee or oil over medium heat. You’ll know it’s ready when the ghee starts to shimmer or the oil becomes hot enough for a small piece of bread to sizzle when dropped in.
2. Crackle & Pop: Add the mustard seeds. They will crackle and pop as they splutter in the hot oil. This is your cue to add the next ingredients.
3. Time for the Aromatics: Throw in the broken red chili pepper and asafoetida (if using). Be careful, asafoetida can burn easily, so add it quickly and give it a stir.
4. Cumin Power Up: Next, add the cumin seeds and let them sizzle for a few seconds, releasing their warm, earthy aroma.
5. Mango Mania: Now comes the star of the show – the raw mango! Add the chopped mango pieces and stir fry them for a minute or two, until they soften slightly.
6. The Golden Touch: Sprinkle in the turmeric powder and give it a good mix. Turmeric adds a beautiful golden color and a touch of warmth to the dish.
7. Seasoning Magic: Finally, add salt to taste. Remember, you can always add more salt later, but you can’t take it out!
8. Ready to Serve: Turn off the heat and your Mango Tadka is complete! Pour it over your favorite lentil soup (dal) and garnish with fresh cilantro leaves for an extra burst of flavor and color.

Tips & Tricks:

• You can adjust the amount of chopped mango depending on how tangy you like your tadka.
• Don’t overcook the mango.
• If you don’t have ghee or asafoetida, you can still make a delicious Mango Tadka with just oil and the other spices.
• Want to add some heat? Throw in a chopped green chili pepper along with the red chili for a spicy kick.
• Mango Tadka is not just for dal! You can also use it to add a flavor boost to vegetables, rice, or even scrambled eggs.

So there you have it! With this simple recipe, you can whip up a delicious Mango Tadka in no time. Enjoy this taste of summer and add some sunshine to your next meal!

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