Aamer Dal is a Bengali Mango Dal Recipe where matar dal (yellow split peas) is cooked with raw green mangoes. Tok means sour in Bengali and the Tok Dal gets its sourness from the green mango. The mango flavoured dal goes well with steamed rice.
An absolutely refreshing dal, the best way to enjoy toker dhal is by spooning it over plain white rice, mixed with desi ghee to enhance the flavour, with crispy aloo bhaja as a side dish. Pure comfort food, indeed!
Goodness of Mango:
Mangoes, with their high fiber and water content, help prevent constipation and improve blood sugar levels in diabetics. The Vitamin A content in mangoes helps promote healthy hair and skin.
Aamer Dal With Raw Mango Step By Step:
Aam Dal is usually cooked during summer months when mangoes are available aplenty. Aamer Tok Dal and white rice is an irresistible combination. You’ll just love the tangy flavor of Bengali Aam Dal.
- To make sour and tangy Aamer Dal, firstly wash the matar dal well.
- Then, pressure cook the dhal with 1 ½ cups water and a pinch of turmeric. Cook for one high and two low whistles, till the dal is almost done.
- Meanwhile, thickly slice the raw mango and slit the green chilli.
- Open the cooker once the pressure releases and drop in the mango slices and green chillies. Close the lid and pressure cook for one whistle. The lentils are nicely cooked and the raw mango slices turn tender.
- Heat oil in a frying pan and temper with mustard seeds and dry red chillies.
- Meanwhile, lightly whisk the pressure cooked Toker Dal and add it to the tempering.
- Next add salt and sugar. Mix well and cook for 1-2 minutes. If the mango dal is too thick then add a little water.
- Lastly, take the cooked yellow dal off the heat.
- Serve Aamer Dal with plain rice and jhuri alu bhaja.
- If you are searching for more lentil recipes, then do try out Tur Dal Vegetable Sambar.
Kacha Aam Diye Toker Dal Recipe details below:
Kancha Aamer Dal Recipe
Ingredients
- Matar Dal/Yellow split peas – ½ cup
- Raw Mangoes - 1
- Green Chilli –1
- Turmeric – ¼ tsp
- Water – 1 cup – 1 ½ cups
Tempering:
- Mustard seeds – ¼ tsp
- Dry Red Chilli - 2
- Salt – 3/4 tsp
- Sugar – 1 tsp
- Oil – ¾ tbsp
Instructions
- Wash the matar dal.
- Boil the dal with turmeric, green chilli and 1 ½ cups water for one high, two low whistles.
- Wash and slice the green mango. Slit the green chilli.
- Open the cooker, add cut mango slices and green chilli and cook for 1 whistle.
- Cool and whisk the Aam Dal.
- Heat oil in a pan. Temper with mustard seeds and dry red chilli. Pour the the kancha aam er dal into the kadai and stir well. Add salt and sugar. Add water if the Kacha Aam Dal is too thick. Let the green mango dal simmer for 1-2 minutes. Remove Mango Dal into a serving dish.
- Serve this sweet and sour Kancha Aamer Dal with steamed rice and alur choka.
Notes
- You can also use Masoor Dal (red split lentils) and temper with kala jeera.
- You can use mustard oil and season with paanch phoran.
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