Aamer Dal/Tok Dal: Tangy Red Lentils with Green Mango

 

aam dal 1

 

 

Aamer Dal or Tok Dal is a common name in a Bengali households during the summer months. As the months roll into the typical summer heat and the schools are out, the lunch menu at home slowly transited into light  meals to beat the heat.

 

 

aam dal 4/tok dal/lentils with green mango

 

Finally I have a post!!

This recipe today comforted and soothed on sweltering hot days just like we are having now. Quiet afternoons, kids at home lazing around, the incessant gurgling of the dove outside and the smell of cooking…

 

It is a simple combination of raw green mangoes which are plentiful during this time of the year and lentils with very light seasoning for flavor.

 

aam dal diptych ingredients 1

 

 

I have used red lentils here, but any husked lentils maybe used. Yellow mung and red lentils are commonly used in Bengal to make this dish.

 

aam dal 2

 

 

Like any other recipes, this combination of mango and lentils is popular in other parts of India too.

 

 

aam-dal-6.jpg

 

 

However different seasonings and/or different lentils are used and that changes the flavors of the dish to a certain extent. That is the charm of cooking! Play around with the seasonings and you have an entirely new dish.

 

red lentil 1

 

We are definitely deep into the summer vacations. The body is slowly getting tuned to the relaxed days, waking up a little later than the usual hours. The girls are swimming a lot, spending time with their friends and wanting to go back to the beach…

 

aam dal 7

 

We did have a fantastic time in Florida; doing nothing but relaxing and swimming in the ocean for more than a week. It has been many years since we took a vacation like this, doing nothing with no plans or rush to see “places” or drive from one base to another. It was surreal to watch the dolphins play in the ocean from the balcony of the condo in the early hours of the morning. The stingrays swam by the shore and the water in the ocean was crystal clear and we watched the schools of fishes swim by us or have them nibble at our feet.

 

 

On another note, I have a broken camera…very unfortunate as I have used this one for only about a year. And I do not feel sane without a camera. For now you will have to bear with me with the blog posts and the photographs. I am using my phone. Maybe I should dig out my old camera.

 

Enjoy the summer and this cooling, light and soupy dal.

 

aamer dal/tok dal/red lentils with mango

 

Aamer Dal/Tok Dal: Tangy Red Lentils with Green Mango

 

Ingredients: serves 4

  1. 3/4 cup masoor dal/red lentils
  2. 4 cups water (might need to adjust amount)
  3. salt to taste
  4. 1/2 teaspoon powdered turmeric
  5. 1/2 teaspoon sugar (adjust to taste – the dal will not be sweet; sugar is used only for the balance of taste)
  6. 1 large green mango, peeled and sliced
  7. 1.5 teaspoon Panch Phoron/Bengali Five Spice Mix (combine equal quantities of cumin seeds, fenugreek seeds, fennel seeds, nigella and radhuni. If no radhuni is available use black mustard seeds instead. store leftover spice mix in a airtight bottle for later use)
  8. 2 -3 red dry chili pepper
  9. 1/2 tablespoon pure mustard oil (or any cooking oil)+ 1/2 teaspoon of pure mustard oil 

 

 

Method:

Peel the mangoes and slice them. Slice around the seed. Try not to pierce/cut through the seed. If you accomplish to do that, you may use the seed while cooking. If not, try to slice off as much flesh around the seed. If the seed is cut through and if you use this seed, the dal will become astringent and dark in color

Wash the red lentil and place it in a pressure cooker or a pot with about 2-3 cups of water, turmeric powder and the peeled mangoes. Cook until done. The lentils should be cooked through and the mangoes will be tender. It will take about 12 minutes in the pressure cooker. Adjust time if cooking without pressure cooker. When the lentils cool down, mash some of the mangoes with the lentils with the back of the spoon. Add another cup of water, stir in the sugar and set aside.

In a thick bottomed  pan heat 1/2 tablespoon mustard oil (or any other oil you are using)  and add the red dry chilli peppers and the panch phoron/five spice mix. Once they start to sizzle and pop pour the cooked lentils. Give it a stir and cover the pot and simmer for a couple of minutes.

Or the seasonings (chili pepper and panch phoron) maybe prepared in a small pan and poured over the lentils and then the lentils may be simmered. This is just another way to do it and I prefer to cook the lentils in the same container where the seasonings is prepared.)

After the lentils are simmered with the seasonings, if you want you may drizzle the half teaspoon mustard oil over the dal. This enhances the flavor of the dal/lentils, but if you do not like mustard oil you may skip this step

Serve with steaming hot rice.

 

 

aam dal/tok dal/lentils with green mango

Submitting the Dal to Susan’s MLLA,  now looked after by Lisa, hosted by Aparna of My Diverse Kitchen.

 

 

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13 comments to Aamer Dal/Tok Dal: Tangy Red Lentils with Green Mango

  • An interesting dish! This is one delightful combination.

    Cheers,

    Rosa

  • You pictures are lovely even without a fancy camera. Talk daal is my favorite daal during summer. Alur chokhar sathe…aaahhh!! Ek gada aam kena achhe, it’s on my list this week.

  • The Florida vacation sounds really tempting. I love relaxing vacations. Toker dal is my all time favorite, specially with jhal jhal alu-peyaj bhaja. Very sorry about the camera, but one thing I must admit the pics you have taken with your phone camera are outstanding, very few are able to do something like this with their phone camera.

  • Deepa

    Tok dal looks so delicious. Ideal for this summer to beat the heat.
    deepa

  • PG

    The pictures are fantastic. I didn’t even notice any difference to the earlier ones. And yes, this is comfort food to its utmost. Only we don’t get raw mangoes.. So often i have bought small green mangoes here thinking they are raw and when you cut them open, they were nothing but almost ripe and, most of all, too sweet to pass off as raw mangoes. But, I’ll keep trying. maybe one day I’l find them :-)

  • Oi lonka ta chotke gorom bhaate … aaah. Ami ekbaar e korlam ebaar … photogulo pore ache … post korte time pacchi na. Tomader trip er goppo diye ekta post koro na please. :-)

  • Soma…dil khush hoye gelo ei recipe ta pore..
    Kodin badei India jabo….okhanei kheye ashbo!!
    ;-) )
    cheers,
    d

  • OMG are these pics taken on your cell phone camera? They look amazinggggg!!! This dal also sounds very comforting.

    Shobha

  • ইশ কী অপূর্ব সুন্দর দেখতে তোমার আমের ডাল ! কেন এই স্বাদ মনে করিয়ে দিলে? এখন হয় হাত-পা ছড়িয়ে বসে বসে কাঁদতে হবে নইলে এইটা ঠিক তোমার মত করে বানাতে হবে। Soul-soothing pictures, as always :)

  • What a delicious dish. Will surely try out soon. Thanks for sharing.
    View our blog http://www.indiaandworldcuisine.blogspot.in/

  • Sounds delicious. One thing about Indian dals – they’re quickly cooked and absolute comfort food. :)
    Thanks for participating in this month’s MLLA.

  • Hi! Happy to have stumbled across your blog. You have an amazing blog space. I am pleasantly surprised to learn that you clicked these pics with your phone. I believe it is not the just the gadget but also the hands that use it which make the difference…which is evident in your case :)

  • [...] Optional: Add few curry leaves once the mustard seeds start dancing followed by the dry chilies. Or, follow this seasoning. [...]

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