One of my favourite dish, it is also called Tok Er Dal, meaning a tangy, sour red lentil prepared with raw mango. A traditional and a simple Bengali dal, it is mostly prepared during summer. But I can have this almost everyday without getting bored. Few Kaffir lime leaves can be added while boiling the dal to enhance the flavour.
You can call it a sort of a comfort food. This is absolutely a very refreshing dal had with rice and some aloo bhaja (deep fried potato strips) as a side dish. There is nothing like it. I do sometimes add some ghee to enhance the taste and flavour. So check for a step by step guide with pictures to prepare it.
- 1/2 cup masoor dal (red lentil), soaked for 30 minutes
- 1/2 small raw mango, cut into small pieces
- 1 tbsp. mustard oil
- 1/2 tsp. mustard seeds
- 1-2 whole dry red chilies
- salt to taste
- 1/2 tsp. turmeric powder
Pressure cook the dal in 1 cup water for 3-4 whistles. When cool, blend well with salt and turmeric powder.
Heat oil and temper with red chilies and mustard seeds. After it stops spluttering, add the chopped mango pieces and saute till light brown.
Add the boiled dal and simmer on low flame for 2-3 minutes. Add more water if you want a soup like consistency. Serve hot with steamed rice accompanied by fried potatoes strips.
Heat oil in a pan & temper with mustard seeds & dry red chilies.
Add the chopped mangoes and saute till light brown.
Add boiled dal, salt, turmeric powder. Simmer on a med. flame for 2-3 min.
Serve along with plain steamed rice.