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.

Enlightment

Enlightenment

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

Ingredients:

  • 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

Preparation:

  • 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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Mango Marmalade

I love mangoes in any shape, any color, and any style. Mango marmalade, mango chutney, mango in dal, mango puree, mango shake, mango kulfi – you just name it and I know it’s my favorite. Start March every year, the markets are filled with the green raw mangoes. My mom prepares various types of mango dishes, and I devour them with pleasure. Mango marmalade is similar to all fruit marmalades, but it’s the best. In Bengal we have a saying; Mango is the king of all fruits; if you ask anybody to justify this they will give you a hundred and one reasons.

Ingredients:

Raw Mango (Kancha Aam): 2

Sugar (Chini): ½ cup

Red Chili (Sukhno Lanka): 3 – 4

Fennel (Mouri): 2 teaspoons

Sunflower or Vegetable oil (Sada tel): 1 tablespoon

Salt (Laban): 1 teaspoon

Preparation:

  • Peel off and cut the mangoes into 3 inches longitudinal pieces
  • Mix the mangoes with the salt and keep aside for half-an-hour, pat dry the mango pieces
  • Heat oil in a wok, add the dry chilies, throw in the mangoes as the chilies start changing color
  • Sauté the mangoes till the upper layer is partially hardened
  • In another vessel pour in the sugar with 2 tablespoon of water and heat over low flame
  • Add the fried mangoes to the sugar syrup and cook over low flame till the mangoes are soft and the syrup is almost dry
  • Roast the fennel seeds and pour over the cooked mangoes
  • Keep in an air tight dry container

Mango marmalade can be kept without refrigeration for almost a month, and if you keep it in the refrigerator till will stay longer.

Mango Marmalade (Aamer Morobba)

Tips: Never use a wet spoon to take out the marmalade and always keep in air tight container

Enjoy the mango marmalade throughout the summer, it’s good for keeping yourself cool and is a good accompaniment at the breakfast table. Look for more updates on this blog, till then Happy Cooking and Happy Eating .

Sending this post to Srivalli’s Mango Mela ending July 10th, 2009.

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