Bengali Sweet & Sour Aam Dal Recipe
Summer calls for a fuss-free and light recipe due to the generous availability of green mangoes which makes Aam Dal a seasonal necessity. Dal itself is a quintessential Bengali dish but Aam Dal is utterly comforting during the hot summers. Besides being a refreshing and delicious recipe, this dish is also known to cool the stomach.
Although this is usually prepared using masoor dal, you can use any dal of your choice to bring this lip-smacking recipe alive. Prepare Aam Dal with Doctors Choice Kachi Ghani Mustard oil, and let the aromatic flavours of the oil help the dish come together!
Ingredients :
- 1 medium-sized green mango
- 1 cup red lentils
- 1 tsp mustard seeds
- 2 dry red chillies
- ½ tsp turmeric powder
- ¼ tsp sugar
- 1 tsp salt
- 2 tbsp chopped cilantro
- 1 tbsp Doctors Choice Kachi Ghani Mustard oil
Method :
Wash the lentils under clean running water and soak them in a bowl with water for about half an hour.
In the meantime, peel the green mango and remove the pit. After this, slice it into thin pieces. Keep this aside in a bowl.
Take a pressure cooker or a deep saucepan, and add 2 cups of water and salt. Drain the water from the lentils and add the lentils into the pressure cooker or saucepan and boil till it’s almost cooked.
In a separate pan, pour Doctors Choice Kachi Ghani Mustard oil. Once the oil is hot, throw in the mustard seeds along with the dry red chillies and fry over low heat till it sizzles. Now add in the mango slices, salt, turmeric and sugar and give it a good stir.
Cover the pan and cook the ingredients for about 5 minutes over a low flame.
Once done, pour the boiled lentils into the pan containing the green mango and combine all the ingredients together.
Allow the dal and mango to simmer together for about 5 minutes. Feel free to add more water if you want the consistency of the dal to be runny.
Sprinkle the cilantro into the Aam Dal and serve with hot steamed rice. Relish!
