Name: 完熟マンゴーダール（トゥールダール）を使ったおうちシェルター｜Show Me The Curry (Shelter at Home with Ripe Mango Daal (Toor Dal) | Show Me The Curry)
Uploaded: 2021-01-14T10:51:17.000Z
Duration: 5 min 32 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

And today we're gonna show you how to make a ripe mango doll.

Now, that just sounds so intriguing and so yummy.

Two of these, and I know every part of the world has their own style and types of mangoes available.

So it really doesn't matter what kind of mangoes you use.

Bottom line is that they have to be right.

That's the key in here and using right mangoes.

Gonna give you a little bit of sweetness, A little bit of sour tartness.

Anything other than that works out really good.

So we've taken our to a total mangoes and peel them and just cube them into about half inch coops, and this is ready to go, and we actually have kept this in Ah, little steel container.

We'll tell you about that later, but it's important to be in a steel container, right?

This does approximately one cup just to give you an idea because mangoes are different sizes.

Over here, we have a pigeon pigeon piece or forethought.

We have washed, let absolutely right clear, which is in a pressure cooker.

So we're doing 1/2 cups of water in the pressure cooker in the dark, and we're gonna take this bowl and make sure the outside is also clean their places in the middle and half a cup of water into the mango.

Now, this is a little unusual way of cooking.

They'll usually you would think you'd mix everything in, but this actually keeps the mangled pieces intact a little bit on the whole side, and you can see them later on in the world.

So that's what about approximately one teaspoon of salt, and you can always add more later on.

Just kind of makes it, and he's just gonna close it.

But there was a line, and we're gonna pressure cook it until it whistles one time.

Switch off the flame and just let it sit there until all the pressure goes down all by itself.

They're cooker whistled one time, and we switched off the stove and let the pressure go down all by itself.

They're still intact in their hole just exactly how we want it.

It's soft, but yet you can still see the texture.

We're gonna keep this aside and work on the seasoning in a separate pan.

I have two tablespoons of oil heating up to that.

I'm gonna add half a teaspoon of mustard seeds and allow them to pop 1/4 teaspoon off a king or a leader something.

So I thought dry red hot chili to taste what he's been up quality or turmeric powder one tablespoon off garlic that has bean just crushed, one tablespoon off ginger minced.

We just want to cook it a little bit so that the rawness of the ginger garlic goes away.

It's a couple of minutes, and it's done, and I'm gonna add in mangoes, along with liquid on the dollar on mix gently.

You can give it to try and added more salt if needed.

Now you can control the consistency of the spell.

So if you'd like it a little more liquidy.

Feel free to add a little more water and let it come to a boil.

And once it comes to a boil, you can switch it off and it's ready to serve.

All they have to do is garnish with since Alondra.

Yeah, Actually, sometimes the mango is very sweet and you just want a little balance.

So you kind of want to add a little bit of a squeeze of line.

But sometimes the Bangles like midway, it's not super sweet, so it has its own darkness.

So either way, you kind of have to just play around with a little bit.

So it it it is to the taste of your choice.

You know, the type of job that we have to try our food.

I'm gonna try this piece of mango because and one of the things I have to mention is this is absolutely It actually gets more delicious over time.

So if you have it the following day, what happens is the flavor of the mango goes into the garden a little bit more.

It's a surprise of getting a little piece of mango in there because you know that doesn't have any like a sweet or sour flavor to it.

But as soon as you take a bite of it and you bite into his mango and because the pieces are still intact, it just really gives a a little pop of flavor in every bite, Right?

Welcome any time of the year or in any form actually on them.

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