Bengali Aam diye Masoor Dal

Green Mango Lentil Soup

Tok Aamer Dal is a Bengali style Green Mango Lentil soup perfect for summer. If you ever lived in Calcutta/ Kolkata or   tried home cooked Bengali Cuisine during summers, especially in April-May, I hope you have tasted this soup. This is very comforting soup and easy to make.

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When fresh Mango of the season available in the market, especially the small Mangoes packed with the aroma, those are the perfect for this dish, but one can cook the soup with regular raw mango.

 

Though an everyday Bengali meal is very elaborate, like Rice, Dal, one veg or non-veg side dish, Fish is the main source of protein in an everyday Bengali meal and Chutney is the must as a pre Dessert course. But This Aamer Dal with cooked rice and Fish fry or any other quick side could be a simple and comforting meal.

Ingredients:

  • ½ cup cubed raw Mango (70 - 80gm)
  • 1 cup Masoor dal/ Red Lentils washed and soaked in water for 30 minutes.
  • 1 tbsp. Mustard oil/ any unflavoured oil
  • ¼ tsp. turmeric powder
  • ⅓ tsp. onion seeds/ Kalo Jeera
  • 1 dry red chili
  • 1-2 green chili
  • Salt to taste
  • ¼ tsp Sugar (optional)

Process:

  1. Add soaked Dal in a Pressure cooker, add about 2 cups of water.
  2. Sprinkle salt and Turmeric powder, put the lid on.
  3. Set the cooker over high heat and wait for one whistle, then reduce the heat to medium and wait for one more whistle.
  4. Remove the cooker from the heat and allow the pressure to release all by it.
  5. Beat or whisk the cooked Dal with a metal whisk.
  6. Add another 2 cups of water along with mango pieces. Put the lid on and cook for one more whistle.
  7. In small pan heat oil over medium-high heat, reduce the heat to medium-low, add onion seeds and Dry red chili, cook for few seconds.
  8. Transfer the  flavored oil to the pressure cooker, add green chilies, sugar, give a stir and let the Dal come up to a rolling boil.
  9. Remove from heat.

Serve with cooked rice.

Recipe by: Shyamali Sinha

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