Aamer Dal/Tok Dal (Tangy Red Lentils with Raw Green Mango)...another one from mom in law's kitchen

Aamer Dal or Tok Dal (Tangy Red Lentils with Raw Green Mango) is a typical traditional Bengali dish made in summer…it is also another one of those dishes that I have never had at my in-laws’ place…only special dishes ( special= hubz’s favorites ) are made for ma’s ladla beta’s  visits and this ain’t one of them!!!…the focus during those visits is solely on seafood and meat and hence there are quite a few typical Bong vegetarian dishes that I have not had the chance to eat there in these six years that I have been married…but me being me have heard and read about them enough to get me curious to make that call to ma and get her recipes or get her to jot them down for me…and if you are wondering what does bahu eat when she visits…well, all that seafood and meat is made without adding any potatoes or any veggies for their dear sweet sweet bouma and she is perfectly happy with the arrangement J

Aamer Dal/Tok Dal (Tangy Red Lentils with Raw Green Mango)

Ingredients:

• Dhuli Masoor Dal/ Red Lentils, 1 cup
• Water, 2 cups + 1 cup
• Kachha Aam/Raw Green Mango, 1 medium
• Salt, to taste
• Turmeric, ½ tsp
• Sugar, ½ tsp*

For tempering:

• Mustard seeds, ¾ tsp
• Dried Red Chilies, 1-2
• Mustard Oil, 1 tbsp

Instructions:

Peel and cut the raw mango into big long chunks. Scrape as much flesh as possible  from the seed as well.

Wash the dal till water runs clear. Soak in water for about 15 minutes. 

Cook the dal till done with 2 cups water, turmeric and mango pieces.(pressure cooker: 1 whistle on medium heat and immediately switch off the gas; pan: about 20 minutes) 

Open the cooker, once the pressure lets off completely. Whisk the dal and mango pieces a few times, using a wire whisk or back of a spoon. Add salt and another cup of water and keep aside.

Heat oil in another small pan and add mustard seeds along with dried red chilies. Once the mustard seeds start spluttering, tip in the tempering mix into the dal and immediately close the lid for the dal to absorb the flavors.

Put the dal back on the gas and let it simmer for a couple of minutes. Add in the sugar, mix and take it off heat.

Serve hot with boiled rice and any veggie for your choice.

Note:

• You can add red chili powder while tempering or replace dried red chilies with green ones if you want a little heat added.My mom-in law doesn't and so neither do I.

• *Taste and adjust the sugar to your liking.