Kaancha Aam Diye Tok Dal’, lentil cooked with raw mango slices, is a simple and traditional summer specialty dish that is very common in almost every Bengali household. Mostly Masoor dal/ Red lentil is used for this preparation. It is a very simple and soothing dish with minimal spices as tempering, thereby giving more emphasis on the soothing flavour and sourness of the raw mangoes interspersed with the thin soupy dal. This preparation is very subtle and has a cooling effect on our palate. Tastes great during the season when served with plain steamed rice and aloo bhaja (fried potato juliennes) or begun bhaja (Bengali style fried eggplants).
Kaancha Aam Diye Tok Dal Recipe
Preparation time: 5 minutes
Cook time: 15 minutes
Yield: 4 - 5 servings
- Masoor Dal/ Red Lentil: ½ cup
- Raw Mango: 1, medium sized
- Turmeric Powder: ½ teaspoon (approx.)
- Mustard Seeds: ¼ teaspoon
- Dry Whole Red Chilli: 1
- Sugar: As per taste
- Salt: As per requirement
- Mustard Oil or cooking oil: 1 tablespoon
- Water: As per required
- Wash and cut the mango into bite sized pieces. Keep the skin on. That way the dal will not get too sour as also not too thick and mushy, we need a rather thin soupy dal here. Smear the pieces with a pinch of salt and turmeric powder. Keep aside.
- Clean and boil the dal with little salt and turmeric powder and 2-2 ½ cups of water. Pressure cook for 2-3 whistles. Let the steam come out on its own.
- Heat oil in a wok/kadhai, add dry whole red chilli and mustard seeds.
- Add the mango pieces. Cook covered for 2-3 minutes or they turn little soft.
- Add the cooked dal and water to get the desired consistency. As I have mentioned earlier, this dal should be a bit thin and runny in consistency. So add water accordingly.
- Check seasoning. Add salt and sugar as per taste. Bring the dal to a boil, simmer for 2-3 minutes, switch off the heat.
- Serve aamer dal with steamed rice and some aloo bhaja.