A long weekend comes and it brings my urge to experiment in the kitchen. That's actually not unusual these days as I have been doing that quite often. But I have become very lazy when it comes to update my kitchen stories or any stories in the blog. But this one I would like to share.
The King of fruits aka Mango is back! So does summer and scorching heat. In our society there are 2 big mango trees and each year we get some raw mangoes at this time around. By we, I mean each of the flats. So the first 2 raw mangoes of the season were promptly turned into a pickle.
Since we still had few raw mangoes with us, we decided to have them before they soiled. So today I decided o make a tangy daal cooked with raw mango. I am sure many parts of our country will have variations of this. But I followed the Bengali way which is called Kacha Aam Diye Daal.
Ingredients :
1 medium raw mango
1 cup masoor daal or chana daal ( I used masoor daal)
1 dried red chili
2 green chilies
Half tea spoon turmeric
Half tea spoon mustard seeds
2 table spoon mustard oil
Salt as per taste
Method ::
Wash and soak the masoor daal for 10 minutes. Put the daal into a pressure cooker with water just to cover it, add salt and cook till one whistle. I do not prefer masoor daal to be over cooked and complete mushy. Hence I stopped at one whistle only. Peel and cut the mango into slices. Now open the pressure cooker, add mango pieces, green chillies and half tea spoon of turmeric. Close the lid again and cook for one more whistle. Release the pressure and open the lid immediately. You see, you can surely add the mango pieces in the first go itself. However this may turn the daal very tangy. Hence I followed this method. This is what I have learnt from my Bengali friends who are some excellent cooks.
Now the tempering. Heat mustard oil in a pan / kadahi. Add mustard seeds and the red chili. As the mustard seeds splutter, pour the daal into this. Mix everything with a saddle and let the daal boil for about 6-7 minutes. Serve hot with steamed rice.
The King of fruits aka Mango is back! So does summer and scorching heat. In our society there are 2 big mango trees and each year we get some raw mangoes at this time around. By we, I mean each of the flats. So the first 2 raw mangoes of the season were promptly turned into a pickle.
Since we still had few raw mangoes with us, we decided to have them before they soiled. So today I decided o make a tangy daal cooked with raw mango. I am sure many parts of our country will have variations of this. But I followed the Bengali way which is called Kacha Aam Diye Daal.
Ingredients :
1 medium raw mango
1 cup masoor daal or chana daal ( I used masoor daal)
1 dried red chili
2 green chilies
Half tea spoon turmeric
Half tea spoon mustard seeds
2 table spoon mustard oil
Salt as per taste
Method ::
Wash and soak the masoor daal for 10 minutes. Put the daal into a pressure cooker with water just to cover it, add salt and cook till one whistle. I do not prefer masoor daal to be over cooked and complete mushy. Hence I stopped at one whistle only. Peel and cut the mango into slices. Now open the pressure cooker, add mango pieces, green chillies and half tea spoon of turmeric. Close the lid again and cook for one more whistle. Release the pressure and open the lid immediately. You see, you can surely add the mango pieces in the first go itself. However this may turn the daal very tangy. Hence I followed this method. This is what I have learnt from my Bengali friends who are some excellent cooks.Now the tempering. Heat mustard oil in a pan / kadahi. Add mustard seeds and the red chili. As the mustard seeds splutter, pour the daal into this. Mix everything with a saddle and let the daal boil for about 6-7 minutes. Serve hot with steamed rice.
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| Kacha Aam diye daal with Bhaat |
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