Aamchi Dal: A tangy lentil dish that is delicious and healthy!
26 May 2017
Category : Recipes
Tis the flavour of the season – mangoes are now flooding the markets and easily available in stores. Delicious eaten as ripe fruit, the raw version is popular not just as accompaniments such as pickles, salads and drinks (aam panna) but also as part of the main meal in dals and curries. The sourness of the raw mango is refreshing and cooling, which adds a tangy twist to dal, a staple food across the country and a rage in the West as a rich vegan source of protein. Explore how you can bring these together to create a magic.
The perfect recipe for the very hot pre-monsoon weather, aamchi dal – or tok dal, in Bengali - blends the sour-sweet flavour of raw mangoes with the creamy texture of masoor dal. Chef Dipon Mukherjee shows you how to concoct this yummy bowl of goodness, Bengali style, with a touch of the special spice blend called punch puran. Variations of this delicious lentil dish are found all over the country, with the spices changed to suit regional tastes – in Andhra Pradesh, for instance, mustard seeds and curry leaves are used in the tadka, while in Karnataka chopped dill leaves are added for extra freshness and in Uttar Pradesh, fennel seeds and tomato make it extra tasty.
– 1 small
Punch Puran Masala
– 1/2 Tspn
– 1 Tbspn
Wash and soak dal for about 20 mins.
Peel and dice mango into small cubes.
Boil dal and mango together for about 20-25 mins, until soft.
Heat a pan, add ghee, punch puran masala and turmeric.
Add the boiled dal and mango.
Adjust the seasoning, decorate with a spring of fresh coriander and serve hot with rice.
Serves – 1
Any leftovers can be stored in glass dishes for up to a week in the fridge. The longer it sits, the tangier it will be.
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