By Ujjainee Roy
April 8, 2024
If you're looking for a cooling, nourishing meal for the summer that has the goodness of seasonal produce, go for the Bengali-style raw mango dal. It's a sweet and sour marvel which can be made very easily at home. Let's have a look.
– 1 cup red lentils – 1 small raw mango (kacha aam), peeled and diced – 2-3 green chilies – 1 teaspoon mustard oil – 1 teaspoon black mustard – 1 teaspoon cumin seeds – 2-3 dried red chilies – A pinch of asafoetida (hing) – 2-3 garlic cloves, minced – 1-inch piece of ginger – 1 teaspoon turmeric powder – Salt to taste – Fresh coriander leaves
In a pressure cooker or pot, combine the soaked red lentils with diced raw mango, slit green chilies, turmeric powder, and salt.
Add 3 cups of water and mix well. Close the pressure cooker lid and cook the dal over medium heat for about 3-4 whistles, or until the lentils are soft and cooked through. If using a pot, simmer the dal until the lentils are tender, stirring occasionally.
Once the dal is cooked, heat mustard oil in a small pan over medium heat. Add black mustard seeds and let them splutter. Add cumin seeds, dried red chilies, and a pinch of asafoetida to the pan. Stir briefly until the spices release their aroma.
Add minced garlic and grated ginger to the pan. Sauté until the garlic turns golden brown and fragrant. Pour the tempered spices over the cooked dal and mix well. Adjust the consistency of the dal by adding more water if needed.
Bring the dal to a gentle simmer and cook for another 5-7 minutes to allow the flavors to meld together. Taste the dal and adjust the seasoning as needed, adding more salt or green chilies for spice.