Kancha Aamer Dal Recipe
Aamer Dal is a beautiful reminder that the simplest recipes often bring the greatest comfort. Made with wholesome lentils, tangy raw mangoes, aromatic spices, and a touch of sweetness, this traditional Bengali summer dal is light, flavourful, and incredibly satisfying.Whether you prepare it with roasted moong dal, matar dal or masoor dal, this Bengali mango dal is an easy way to bring seasonal ingredients to your everyday meals. Serve it with steaming hot rice, crispy Aloo Bhaja, and your favourite Bengali sides for a delicious homemade lunch.So, the next time you bring home fresh kacha aam, don't forget to save a few for this delightful Bengali Tok Dal. One spoonful is all it takes to fall in love with its sweet, sour, and comforting flavours!
Servings: 4
Calories: 181kcal
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.