Kacha Aam diye Motor Dal | কাঁচা আম দিয়ে মটর ডাল
Kacha Aam Dal or Tok Dal is synonymous with Indian summers. The subtle tang balanced with the sweetness is perfect to soothe the tormented body as well as the soul battling Indian heat. Lentils are cooked and then mixed with spices and fried raw mangoes. To finish a generous amount of sugar is added to balance the tartness. In the end, you get a medley of flavours that can be served with rice and aloo posto.
Servings 2 people
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
- Pressure Cooker
Ingredients
- 1/4 cup Motor Dal or Split Dried Peas Lentils
- 1 Green Mango Small Size
- 1/2 tsp. Panchphoron
- 1 Dried Red Chilli
- 1 cup Water
- 2 tbsp Mustard Oil
- Salt to Taste
- 1/4 tsp. Turmeric Powder
- 4 tbsp Sugar
Instructions
- Pressure cook the motor dal or split dried pea lentils with water and salt till they are soft and mushy1/4 cup Motor Dal or Split Dried Peas Lentils, 1 cup Water, Salt to Taste
- Peel the green mango and chop it into small cubes. You may also cut it in long strips. Please bear in mind that every mango has a different level of sour taste. So, if it is too sour then hold some of it back from this recipe. We need the dal to be sufficiently tangy along with sweet with a little bit of heat1 Green Mango
- Heat oil in a pan and temper it with panchphoron and red chilli1/2 tsp. Panchphoron, 2 tbsp Mustard Oil, 1 Dried Red Chilli
- Add the green mango and fry it along with some turmeric powder1/4 tsp. Turmeric Powder
- Once they turn golden, add the cooked dal
- Stir and add water, if required. Add the sugar, again use your judgement. Sugar should balance the sharp tang of the mango, but should not make the dal overly sweet.4 tbsp Sugar
- Check for seasoning and add salt if required. Let it simmer for 3-4 minutes, till the mango pieces become soft and tender. Serve hot.