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ও শিব কবে হবে কাল, নিম দিয়ে ছেচকি আম দিয়ে ডাল
Kolkata has started observing the heat waves for this year. The temperature is going way above the 30°C. To beat the heat and keep the body cool having something bitter or sour is best. By definition though summer is a little away but the markets are flooded with raw mangoes. These sour tasting mangoes are a wonderful ingredient for varieties of Bengali recipes. Starting from the simple dal to chatni and even achar green mangoes are a favorite.
The green mango dal is a must have in most Bengali families during the summer time. Green mango has some very good health benefits too. The raw mango contains more Vitamin C than the half-ripe or ripe mangoes. It also contains a good amount of Vitamin B1 and B2. To know more about the health benefits of raw mangoes have a look at this article “Eating Mango is Really Beneficial for Health”.
So, Beat the Heat with Raw Mango Daal (Bengali Mango Daal, aamer dal, mango dhal):
Preparation time: 10min
Cooking time: 15min
- Red Lentil (Masur dal): ½ cup
- Split Husked Mung Bean (Mung/Moog dal): ½ cup
- Raw Mango (Kancha aam): 1
- Turmeric powder (Halud guro): ½ teaspoon
- Mustard seeds (Sarse dana): 1 tablespoon
- Mustard oil (Sarser tel): 2 tablespoon
- Salt to taste
- Mix the two lentils together and boil with 2 cups of water and salt
- As the lentils get half cooked add the mango pieces and cook till the lentils are fully cooked
- Add the turmeric powder and with a wired balloon whisk stir the cooked lentils once or twice
- Heat the oil in a wok, throw in the mustard seeds and dried chilies
- As the mustard seeds starts popping pour in the lentils and cook for a minute or two
- Serve hot with rice for lunch
Further Reading: Chholar Daal, Dal Shukno, Masur Dal – Musurir Daal, Roadside Tadka
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6 thoughts on “Aamer Dal – Bengali Mango Dal Recipe”
Thank you for posting and sharing this recipe. I made it a couple of days ago and it turned out good! I was born in Bangladesh but unfortunately never picked up on cooking the awesome Bengali dishes. I get cravings for authentic Bengali style dishes every now and then; so it made me so happy and excited to come across your blog. My husband, who was born in Kerala, also loved this dish a lot!
I love the idea of adding raw mango as I love it any which way. But my family is not a big fun of mustard oil or mustard seeds. I was wondering if I could make this like north Indian dal and still add raw mangoes ? hmm what do you think ?
If you don’t like to use mustard oil, then use any other white oil like sunflower or vegetable oils. Regarding omitting the mustard seed, I am a bit skeptic, as it is the only spice used for tempering the dal. You can add the mustard seeds to the oil, and take them out before adding the dal to the oil. Or else you can use panch phoron. But using onions or garlic along with the raw mango will reduce the smell of the fruit in the dal.
Indian recipes taste just great and are very popular across the globe for the use of spices, typical to the native land. From authentic to the modrern fusion recipes, Indian recipes in any form or taste is quite appealing to your taste buds!