Kacha Aam Dal Raw Mango Lentil Bengali Summer

Method

1. 1

   Dry roast the moong dal: Roast moong dal in a dry pan 3 minutes until lightly golden. Wash thoroughly.

2. 2

   Cook dal with raw mango: Place roasted washed dal, raw mango cubes, water and turmeric in a pressure cooker. Cook on high until first whistle then medium for 3 whistles. The raw mango will cook completely and dissolve partially into the dal, releasing its sourness throughout.

3. 3

   Open and mash: Open after pressure releases. Stir vigorously. The mango pieces will have softened — some will be intact, some will have dissolved. Mash partially. The dal should taste distinctly sour from the mango.

4. 4

   Taste the sourness: If the mango was very sour, the dal may already be quite tangy. If not sour enough, add a small additional piece of raw mango and simmer 5 more minutes uncovered.

5. 5

   Add sugar and salt: Add sugar and salt. The sugar balances the mango sourness. Stir.

6. 6

   Heat ghee for tempering: Heat 2 tbsp ghee in a small pan. Add panch phoron — all five seeds crackle. Add dried red chilli and asafoetida.

7. 7

   Add ginger and chilli: Add ginger paste — stir 30 seconds. Turn low. Add red chilli powder — stir 10 seconds.

8. 8

   Pour tempering into dal: Pour the hot ghee tempering into the sour mango dal. Stir well.

9. 9

   Simmer 3 minutes.

10. 10

    Serve: The kacha aam dal should be flowing and distinctly sour-sweet. Serve over steamed white rice.

11. 11

    Note: Kacha Aam Dal (kacha aam = raw mango, dal = lentils) is the summer seasonal dal of Bengal — made specifically during the April to June months when raw green mangoes are abundant and at their most sour. Using seasonal ingredients as the souring agent (rather than tamarind year-round) is a distinctly Bengali seasonal cooking approach. The tartness of raw mango provides a fresher, fruitier sourness than tamarind.