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Indian summers and the heat waves that usually happen during them can really wreak havoc on your body. The scorching heat and hot winds don’t just lead to dehydration, but also issues like overheating of the body and constipation. To handle all these ravaging summer problems, India’s many diverse cuisines boast of many dishes that are tailormade for the season. One such gem of a dish from Bengali cuisine is Kancha Aam Matar Dal.
Everybody knows that eating raw mangoes during summer can help us deal with the season’s health issues. Packed with plenty of vitamins, dietary fibre, minerals and antioxidants, raw mangoes are a must-have during summer. They not only have a cooling effect on the body but also help prevent digestive issues. This is the primary reason why most Indian cuisines have a variety of raw mango dishes in their kitty, and Bengali cuisine is no exception.
In Bengali cuisine, there are a number of Aam Dal recipes or mango-packed lentil recipes, that utilize raw mangoes for summer health benefits. Usually, these dal recipes call for masoor dal, that skinless pink-hued dal that is very easy to cook and digest. Kancha Aam Matar Dal, however, calls for matar dal. Also known as yellow split peas and chana dal, this lentil is also easy to digest, but has a richer texture.
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Kancha Aam Matar Dal, therefore, is more of a summery mango specialty that you would whip up for summer parties. It is simple fare, and yet, festive enough to be included in a light summer feast. Usually consumed with rice, Kancha Aam Matar Dal can easily be a part of a Bengali feast that includes other favourites like Aloo Posto, Maacher Jhol and Begun Bhaja. If you want to try this delicious mango-flavoured dal during this summer season, here’s the recipe for you.
Ingredients:
1 raw mango, chopped
½ cup matar dal
½ tsp panch phoran
1 dry red chilli
½ tsp turmeric powder
1 tsp oil
Salt, to taste
1.5 cups water
1 tbsp sugar
Image courtesy: Google Images/rumkisgoldenspoon.com
Method:
1. Rinse and soak the matar dal in water for half an hour.
2. Drain the water and place the dal in a pressure cooker.
3. Add some salt and turmeric powder, mix well and add the water.
4. Seal the pressure cooker and cook the dal for 3-4 whistles.
5. Now, heat oil in a wok.
6. Add the panch phoran and red chilli.
7. Once they stop spluttering, add the chopped mangoes.
8. Stir well, then add some turmeric powder and salt.
9. Mix well and continue frying the mangoes until they turn slightly brown.
10. Now pour in the cooked dal and mix well.
11. Continue cooking until the mango pieces have softened, then add the sugar.
12. Cook for 3-4 minutes more, then serve the Kancha Aam Matar Dal hot with rice.
