Mango Skin Fajeto with Mung Dal and Rice

1. Squeeze out the remaining mango pulp from the mango skin and seeds into 2 cups of water and set aside.

2. In a pan, heat 2 teaspoons oil or ghee and add 1/2 teaspoon cumin seeds and mustard seeds.

3. Add a pinch of asafetida and curry leaves once the seeds crackle.

4. Add 1/4 teaspoon turmeric powder and 1 teaspoon chili powder along with salt to taste.

5. Pour in the mango flavored water and add 2 teaspoons sugar.

6. Bring to a boil until fajeto is ready with a watery consistency.

7. Cook pre-soaked mung dal with a little water, salt, and turmeric powder until almost done, removing any froth.

8. For mung dal tadka, heat oil and add asafetida and red chili powder, then mix into the dal and cook until properly done.

Tips

1. Fajeto is typically watery like rasam and pairs well with rice and mung dal.

2. Sometimes fajeto is prepared with curd and chickpea flour, but that is a different variation.