Kacha Aam Diye Tok Dal Or Bengali Sour Dal with Raw Mango Recipe

Summer is here, so is mango. As already mentioned in one of my previous post regarding my love for the king of fruits, it is unsurprising that I am welcoming and declaring the summer of 2020 with this Kacha Aam Diye Tok Dal Recipe Or Bengali Sour Dal with Raw Mango, and quite surprising that this is only the second recipe using mango in a span of one year.

Coming to this particular recipe, as I was doing my research before attempting the post, I was quite taken aback with the fact that the popular version of Bengali Tok Dal actually uses masoor dal (red lentil) instead of arhar dal (pigeon pea). This discovery for me was an eye opener. As I am accustomed to having Tok Dal only with Arhar and not with any other dal. Also, this discovery persuaded my mind to look beyond the fact and search for a convincing reason, as masoor dal was and is the most common and preferred lentil in my household. Not till I spoke to my mother and realised, Kacha Aam Diye Tok Dal Or Bengali Sour Dal With Raw Mango was again a gift from my Thamma’s (Paternal grandmother’s) recipe treasure. Which brings to the point that being a Bengali so-called high caste widow, she refrained herself from having masoor dal or red lentils. Thus, like many other Bengali vegetarian dishes, which find its origin in the humble dark corner of the houses, where the widow of the family survived and endured her entire colourless and lifeless life. This Tok Dal with Arhar Dal could be another tale where limitations and restrictions had given life to a beautiful innovation.

In scorching summer, just like a refreshing aide, this dish is believed to be a cooling agent and hence a comfort food in literal sense. The combination of sour mango and fiery red chilli along with added sweet and salt provide this dal a unique taste. And not to mention the concluding dollop of ghee which somehow takes this dish as well as oneself to another state of existence.

So, as the temperature soars and the fragrance of mangoes mystify the entire house, let us welcome the season as well as the king of fruits by re-creating this enchanting Kacha Aam Diye Tok Dal Or Bengali Sour Dal With Raw Mango.

Recipe: Kacha Aam Diye Tok Dal Or Bengali Sour Dal with Raw Mango

Preparation Time: 12 miniutes (approx.) Cooking Time: 45 minutes (approx.) Equipment used: A vessel to wash the dal, a pressure cooker, a peeler, a knife, a pan and a turner Yield: 12 small bowls

Ingredients:

• 2 cups arhar dal or pigeon pea
• Half of 1 medium sized raw mango
• 2 & ½ teaspoon salt
• 3 tablespoons & ½ teaspoon mustard oil
• ½ teaspoon turmeric powder
• ½ teaspoon sugar
• 4 cups water
• 1 red chilli
• 1 teaspoon mustard seeds
•  1 bay leaf
• 1.8 inches X 2 inches ginger
• 1 teaspoon ghee

Method:

• Wash and soak 2 cups pigeon pea or arhar dal for half an hour
• Pressure cook the dal till 2 whistles with 4 cups water, ¼ teaspoon salt, ¼ teaspoon turmeric and ½ teaspoon oil
• In the mean-time cut a mango into half.  Peel and divide the piece into wedges of around 0.5 inch X 2-2.5 inches each
• Heat a pan and add 3 tablespoons of mustard oil
• Once the oil is hot, temper the oil with 1 red chilli, 1 bay leaf and 1 teaspoon mustard seeds
• Add the raw mango pieces to the pan, along-with ¼ teaspoon salt, ¼ teaspoon sugar and ¼ teaspoon turmeric powder
• Mix the ingredients well. Cover the pan and let the mango pieces cook for 2-3 minutes till they become tender
• Add the pressure-cooked dal once the mango pieces become tender
• Add little water, if the dal is too dry or the water is completely evaporated from dal
• Cook for a while till the dal comes to boil
• Grate ginger and add 2 teaspoons salt and ¼ teaspoon sugar when the dal is about to boil
• Remove the dal from heat and add 1 teaspoon ghee

Wash and soak arhar dal for half an hour.

Pressure cook the dal after adding 4 cups water, ¼ teaspoon salt and ½ teaspoon oil.

Cut the mango into half.

Peel the mango.

Divide the piece into wedges of around 0.5 inch X 2-2.5 inches each.

Heat a pan.

Add 3 tablespoons mustard oil. Once the oil is hot, temper the oil with 1 red chilli, 1 bay leaf and 1 teaspoon mustard seeds.

Add the raw mango pieces along-with salt, sugar and turmeric powder.

Mix the ingredients well.

Cover the pan and let the mango pieces cook for 2-3 minutes on low flame.

Add the pressure-cooked dal once the mango pieces become tender.

Add water if the water is completely evaporated from dal

Grate ginger and add 2 teaspoons salt and ¼ teaspoon sugar when the dal is about to boil

Remove the dal from heat and add 1 teaspoon ghee, once the dal comes to complete boil

Tips:

• Scrape the remaining flesh from mango before throwing away the seed
• You may replace mustard oil with refined oil or olive oil
• Either yellow or black mustard seeds can be used for tempering. I have used black mustard seeds for this recipe
• To avoid wastage, use the same pressure cooker to add water to the pan, post adding the pressure-cooked dal
• Time to time taste the dal while cooking, to adjust the quantity of salt and sugar
• Pressure cook the dal on full flame till first whistle. Cook the dal on low flame after first whistle
• Most of the cooking is done on low flame