Aamer Dal – Bengali Mango Dal Recipe


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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
Serves 4

Aamer Dal - Bengali Mango Daal

Aamer Dal - Bengali Mango Daal


  • 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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