Asafoetida powder - 1/8 teaspoon (tsp.) or a pinch
Dry chili - 1
Curry leaf - 5 count
Oil - 1 tablespoon (tbsp.)
Salt - as needed
Wash and soak pigeon pea in 2 1/2 cup of water.
Cut mango and egg plant (brinjal) into medium size pieces.
Place mango, egg plant (brinjal), green chili in a bowl. NOTE: preferable stainless steel bowl or bowl comes with pressure cooker
In pressure cooker add the soaking pigeon pea, turmeric powder, chili powder, salt. Now place the mango bowl. Pressure cook this for 5 whistle or until the pigeon pea is well cooked. NOTE: no need to add water in mango bowl.
Once the pressure is gone remove the mango + egg plant (brinjal) bowl and then mash the pigeon pea. Once pigeon pea is mashed add the cooked mango + egg plant (brinjal) and mix well one or 2 times.
In a pan heat oil. Add dry chili, asafoetida powder, curry leaves. Once the curry leaves stop splattering add this to mango dal mix couple of times and serve.
This is No garlic No Onion recipe and Must be done with Egg plant (brinjal).