Mango Pachadi

Name: Mango Pachadi
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil, or to taste; 1 teaspoon black mustard seeds; 4 dried red chile peppers, or more to taste; 4 curry leaves, or to taste; 1 teaspoon urad dal (split black lentils); 1 1/2 cups chopped mangoes; 1/2 teaspoon ground turmeric; 1 pinch salt; 1/2 cup water; 1/4 cup grated jaggery

Vegan Vegetarian

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Ingredients

1 teaspoon vegetable oil, or to taste
1 teaspoon black mustard seeds ⓘ
4 dried red chile peppers, or more to taste ⓘ
4 curry leaves, or to taste ⓘ
1 teaspoon urad dal (split black lentils)
1 1/2 cups chopped mangoes
1/2 teaspoon ground turmeric
1 pinch salt
1/2 cup water ⓘ
1/4 cup grated jaggery ⓘ

Instructions

Heat oil in a skillet over medium heat. Add mustard seeds; cook until starting to splutter, about 30 seconds. Add chile peppers, curry leaves, and urad dal. Saute for a few seconds. Stir in mangoes, turmeric, and salt. Pour in water and cook until mangoes soften, 5 to 10 minutes.
Add jaggery to the skillet and mix well. Cook until dissolved and sauce thickens, 8 to 10 minutes.
Transfer pachadi to a serving dish and serve at room temperature.

Nutrition & Diet Analysis (per serving)

203 kcal 10% DV

Protein Fat Carbs

Macronutrients

Protein 2.6g 5% DV

Total Fat 14.3g 18% DV

Carbs 18.4g 7% DV

Fiber 5.9g 21% DV

Sugar 1.7g 3% DV

Electrolytes

Sodium 9877.3mg 100% DV

Potassium 523.5mg 11% DV

Cholesterol 13.5mg 5% DV

Vitamins & Minerals

Vitamin A 204.8mcg 23% DV

Vitamin C 0.2mg

Calcium 56.8mg 4% DV

Iron 13.8mg 77% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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