Kancha Aamer Dhal – Bengali Raw Mango Dhal

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During the summer season there is nothing better than enjoying a lovely simple dhal with a sour flavour produced by the addition of raw green mangoes or other such fruits.

In India during the summer season sour foods are very welcome and prepared quite often.
I’m one of those people that loves anything that’s sour and this is one of my my frequent go to dishes during the summer. With it goes the customary crispy fried fish or prawns with shells on which are very much a favourite with Bengali women.

It’s an unique taste and flavour but as with all cuisine there is always something that will tickle your taste buds and curiosity! My fave is with kafir lime leaves for that exquisite aroma and flavour!

Ingredients:

1 cup Red Masoor Lentil
1 Raw Mango sliced (I used frozen)
1/2 tsp Turmeric powder
1 tbsp Mustard seeds
2 tbsp oil
Salt to taste
2 green chillies slit
2 dried red chillies

Preparation:

Wash the lentils and boil with 2 cups of water and salt.
Add the turmeric powder and green chilli stir the lentils once or twice to prevent overspill.

As the lentils get cooked blitz the lentils using a electric or hand whisk.
Now add the mango pieces and cook till they are almost cooked.

Temper:

Heat the oil in a wok, add your dried chillies till they are darker then add in the mustard seeds.
They will pop so cover till popping stops.
As the mustard seeds stop popping, pour the flavoured oil into the lentils. Be swift here as seeds can burn in seconds.
Add couple of split green chillies and cook for a minute or two.

Serve hot with rice for lunch. I love it with traditional crispy plain mach bhaja (fried fish).
(See pics below and next post)

Tips:

I like tempering with Panch Puran sometimes just because I like the more fragrant punchy temper but see which you like!

You can use frozen raw mango slices available at Bengali supermarkets.

One of my favourite twists is with kafir lime leaves added just before the end of cooking time for the most exquisite aroma!

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