The mango season is in and it’s time when you’ll get the smell of mangoes wafting from most kitchens, in the pickle/mango-shake/chutney/ice-cream form. It’s a fruit that is ubiquitous as no other and finds its way even into dals and curries. It’s no different in my kitchen too. Yesterday for lunch I made the Kacha Amer Dal, which means Raw Mango Dal in Bengali. It was delicate in taste at the same time delicious and refreshing. I served it with steaming rice and Laal Shaak.
- 1 cup Moong Dal
- 2 Rae mangoes
- Salt to taste
- 1 pinch turmeric powder
- 2 dried red chilies
- 1 tsp mustard seeds
- 4-5 pods of garlic
- 1 tsp cumin seeds ( optional)
- 1 tbsp oil
- In a pressure cooker/pan, heat some oil, and add mustard seeds and cumin seeds
- Once they splutter, add red chilies and chopped garlic pods
- Add the washed dal and peeled and chopped raw mango
- Pressure cook for 2-3 whistles or if using a pan, till the dal is fully cooked.
- Serve hot with rice
Preparation time: 20 minutes