Dal Recipe / Mango Dal / Aam Dal
Mango dal is one of the authentic and popular recipes specially for the people of West Bengal. This mango dal or aam dal recipe is perfect for the summer and gives a soothing and refreshing feel. This dal recipe is not only delicious but also nutritious, as there is protein, fiber, vitamins, etc. Mango dal has a vibrant aroma and helps tantalize your taste buds.
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| Dal Recipe / Mango Dal / Aam Dal |
- Preparation Time:- 10 minutes
- Cook Time:- 20 minutes
- Cuisins:- Indian , Bengali
- Course:- Main Course
Mango dal or Aam Dal in Bengali Cuisine
This mango dal is also known as ‘Aamer dal’ or ‘Aam dal’ in Bengali cuisine. This dal recipe holds a special place especially in the Bengali family during the summer months when there are abundant mangoes. This mango dal is unique for its sweet and sour flavor. For the preparation of mango dal, you can take (masoor dal or toor dal) as per your choice. The tempering which is known as ‘phoron’ is a special part of Bengali cuisine, to prepare this aamer dal or mango dal. This dal recipe is enjoyed with steamed rice mainly for lunch with some fried vegetables as a side dish.
Ingredients
* 1 cup of masoor dal
* 2 semi-raw mangoes
* ½ tablespoon of mustard oil
* 1 red chilli
* ½ tablespoon of mustard seeds
* ½ teaspoon turmeric powder
* 2 tablespoon of sugar
* salt as required
How to Make Aam Dal / Mango Dal Recipe?
Step 1) Firstly take 1 cup of masoor dal in a bowl and wash it properly with water with your hands, so that no dirt exists and keep it aside.
Step 2) Take one medium-sized bowl add 4 cups of water and heat in medium flame.
Step 3) Once the water is heated, add the washed masoor dal into the water with medium heat.
Step 4) As the dal starts boiling, white bubbles of water starts coming out from the sides.
Step 5) Accumulate the white bubbles in a round-shaped spatula and throw it off.
Step 6) After the masoor dal gets boiled with water, take a traditional wooden hand blender and mix it properly with your hands in a circular motion so that the dal gets mixed properly.
Step 7) Take 2 semi-raw mangoes and cut them into a long slice wash it off and keep it aside.
Step 8) After the dal gets boiled, add the mango slices and see that the slices of mango remain semi-boiled.
Step 9) Then keep the dal aside and prepare for tempering.
Step 10) Take a kadai add ½ tablespoon of mustard oil, add 1 red chilli, ½ tablespoon of mustard seeds for tempering. Fry those and put the boiled dal on the kadai and mix it properly.
Step 11) Then mix the dal properly and as per your taste add salt, and sugar as you need. Add ½ teaspoon of turmeric powder and mix the dal properly.
Step 12) Sweet and sour tangy flavour of mango dal will arise after tempering and your mango dal is ready.
Step 13) Serve the mango dal after it gets cool and have it with steamed rice for lunch.
Expert Tips and Advice
1) Choose semi-raw mangoes:- If you take raw mangoes it will be too sour, so try to take semi-raw mangoes you need to add a little sugar.
2) Soak lentils:- Before preparing aam dal, soak the lentils for 30 minutes which will reduce the cooking time. The texture of the lentils will improve.
3) Balance the flavour properly:- Try to balance the flavour of mango dal properly as per your taste preference. If the mangoes are very sour add more sugar. If it is more ripe add more spices and less sugar.
4) Proper consistency:- See that after preparing the dal it must be semi thick, not too thick or too thin. The taste depends on the consistency
FAQs
How much time is required to prepare the aam dal?
Generally, it takes 20 - 25 minutes to prepare the aam dal recipe, until the lentils become soft and creamy.
How many days can I store the aam dal?
You can store the aam dal for 2 – 3 days in the refrigerator and reheat before serving.
What other varieties of lentils can I use?
You can use yellow split peas, toor dal for variations, for preparing aam dal.
Can I replace mustard oil with other oil?
Yes, you can use other varieties of oil, but mustard oil in the preparation of aam dal gives a special aroma and flavour.
***Thank you***