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Mango Raspuri

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Oyedesi
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Price : ₹130.00 /1 ₹148.00 -18.00₹
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Full Description

About Mango
It is also their national fruit. Ripe mangoes are very sweet in taste but they are bitterly sour before they ripen. It is harvested in the month of March (summer season) until the end of May.

Benefits
Mango is one of the highest food sources of vitamin C. This vitamin is essential for your immune system.Mango consumption has shown impressive results in people with chronic constipation. 

Nutritive Value/Benefits
Mango is a low-calorie fruit that is high in fibre, and is a great source of vitamins A and C. It also contains folate, B6, iron and a little calcium, zinc and vitamin E. ... This one portion will provide 53 calories, 11g of naturally-occurring sugar and just over 2g of fibre.

Storage & Uses
Bung them in salads, smoothies or curries. Pickle them, make chutneys or create lovely desserts.

Shelf-Life
2-3 days

Storage Tips
Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored for up to five days in the refrigerator.

Storage Temperature
13 degree Celsius at 90% RH.

Indian Mango Dal

Ingredients
Ingredient Checklist
1 cup yellow lentils
4 cups water
1 teaspoon salt, divided
1/2 teaspoon ground turmeric
1 tablespoon canola oil
1/2 teaspoon cumin seeds
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 mangoes, peeled and diced

METHOD

Step 1:
Place lentils in a colander and rinse until the water runs clear. Combine lentils, 4 cups water, 1/2 teaspoon salt and turmeric in a large saucepan. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, for 15 minutes.
Step 2:
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add cumin seeds and cook until fragrant and starting to brown, about 30 seconds. Add onion; cook, stirring, until soft and beginning to brown, 4 to 6 minutes. Add garlic, ginger, coriander, cayenne and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute more.
Step 3:
Stir the garlic mixture and mangoes into the lentils. Return to a simmer; cook, stirring occasionally, until the lentils are falling apart, 10 to 15 minutes more. Stir in cilantro.

For more Recipe: Click Here

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