Kacha Amer Dal: A Preparation of Raw Mangoes Cooked in Lentil

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

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