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Aam Daal/Raw Mango Lentil Soup

Aam Daal/Raw Mango Lentil Soup


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Heat a pan and pour the moong daal.

Reduce the heat to medium and keep sauteing until it turns golden in color.

This will take about 2 to 3 minutes and you can make out that it’s done by the roasted aroma.

Once done, you need to boil the lentils with some salt.

Heat 2 tbs oil in a pan, add the bay leaf, ginger and onion.

Add some salt and saute until the onion becomes translucent.

Add the mango pieces, turmeric and some salt. Saute for about 3 minutes.

Now, pour the boiled lentils to the pan and add water if it looks too thick.

Add the green chilly and cook for about 5 minutes.

Check for salt and once done, keep it aside.

In a sauce pan, heat 1 tbs ghee. Add chilly powder, cumin seeds, asafoetida and cilantro. Keep in medium heat and cook for a minute. It will spatter so, be very careful.

After about a minute, pour the content on top of the daal.

Serve it hot with some bread or rice.


Lentils w Mangoes (Aam Daal)

I have always loved train journeys especially the long ones which takes days to finish.

When I was young, we would take the train from our little, sleepy town in Punjab to a sleepy little town in Bengal, on the other side of India. The journey took two nights and two days and to me it seemed epic!

We would cross tiny little hamlets surrounded by green paddy fields, the jungles infamous for their dacoits and the large metropolis that I had read about in the history & geography books. Some were still important but others were barely clinging on to their long-gone glory.

Then there were some eagerly awaited stations because they were famous for their foods. Agra for its petha, Mathura for its ladu peda, Bihar for its mirchi pakoras, Orissa for its singharas and Bengal for its mudi, a rice snack made with raw mustard oil. As the train crossed state lines, the people, clothes, language and food changed so much that it felt as if we had arrived in a new country, every few hundred miles.

At the end of our journey, lay Calcutta, the eastern-most railway station in India. We had literally crossed the whole length of India: travelling from Punjab, the state on the western tip of India to Bengal, the state on the eastern edge of India.

A truly epic journey especially when seen from a child’s eyes.

My uncle taught in a prestigious university in Kharagpur, a small town in Bengal. And this is where I got the taste of Bengali food. While both my uncle and aunty are Punjabi, my aunt grew up in Bengal so she cooked lots of Bengali food. It’s a wonderful cuisine with lots of fresh and light vegetable and fish dishes accompanied by rice.

This Bengali recipe for aam daal or lentils cooked with mangoes is delicious with a hint of spices and taste of mangoes. It’s a lovely dish for hot summer days and is perfect served with white parboiled rice, raita and mango pickle.


Raw mango dal | Andhra style Kacche aam ki lehsuni dhal

This happened last week. My website crashed and I lost all the data for the past few weeks and the settings too. I went into immediate panic mode and with in-laws visiting us at the same time, had to leave it like that for 3 days. This blog was not up 3 full days! That’s the longest in the history of the mankind this blog has ever been shut down for!!

So here I am, at 1 AM, sitting in my study and trying to re-calibrate all the settings and re-posting the posts one by one. Thank God for feed burner, I found most of them saved in my inbox! I would have jumped from the London Bridge if I had to write the posts all over again. At least this way, it’s just formatting. Still, a lot of work and would take at least a few weeks for everything to be back to normal. Including my heart rate!

At least, thanks to the heavens, it’s been a pretty smooth Summers so far this year. Blog wise (apart from the recent mishap) and health wise as well. I am using more new ingredients like Avocado and Coconut in my cooking which keeps me in my comforting creative bay. Another new ingredient which I have started using lately is raw mango (green mango) which is known as kairi or kaccha aam in India.

Raw mango is a tangy, fleshy fruit which has cooling and medicinal properties. The list of health benefits of raw mango is very long but the real thing which matters in food is the taste. If it’s not tasty, health benefits wouldn’t tempt you for long enough to have that item.

Lucky for us, raw mango is super healthy and a great add on to bland dishes. Like this raw mango rice I prepared a few months ago. It was quite a flavourful rice dish which both S and I savoured with chilled raita.

Kache aam ki daal or kairi ki dal is one such delicious lentil curry, which is as flavourful as it is healthy. Packed with protein, fiber and iron, I bet this would become a summer staple in your kitchen too. Pair it up with plain boiled rice or if you are like me, you would make this a meal in itself and enjoy sipping a bowlful tucked on the couch.

Combining lentils with vegetables is an excellent way to turn the everyday dal into something more flavourful and healthier. And I do this quite a lot in my meals. Some examples are- Lauki chane ki dal, Chana dal palak, Chana dal shalgam etc. All of these are very commonly made in our household and loved by my family.

This kacche aam ki dal is made Andhra style with garlic tempering and is known as Mamidikaya Pappu in local language. It would be hard for me to imagine this dish without garlic, since that brings in a lot of flavour and sharpness to the curry. But you want a no onion-garlic recipe, I would recommend to use at least a pinch of hing (asafoetida) added so the sharpness remains intact.

This is a fairly quick recipe and can get ready within less than 45 minutes from scratch with very little time spent doing the actual work. It tastes amazing with plain boiled rice and also makes a well balanced meal with complete protein and essential minerals. Lets run through the recipe very quickly now

Serves: 3-4 people
Cuisine: Andhra, Indian
Course: Mains, side
Accompanienment: Plain rice, raita or phulka roti

Nutrional information: Rich in Vitamin C, fiber and protein. Good for diabetic and low calorie diet.

What you need?

  • 1 cup Toor dal (arhar dal/ pigeon peas)
  • 1 small sized raw mango, peeled and diced
  • ½ tsp turmeric powder, mustard seeds each
  • 1 tsp cumin seeds, red chili powder each
  • A pinch of asafoetida (hing)
  • Salt to taste (about 1 tsp)
  • 2-3 dry red chilies
  • 1 tbsp oil
  • Fresh cilantro for garnishing

How to make?

Rinse lentils thoroughly, and soak for about 20 minutes. Drain the water, and pressure cook the dal with turmeric powder, raw mango bits and salt in 3 cups of water for 3 whistles. Open when the pressure eases off. Mash the dal slightly with the back of a ladle or spatula.

For the tempering- heat oil in a small pan. Throw in mustard seeds, cumin seeds and let them sizzle. Add in dry red chilies and asafoetida (heeng) and fry for about 15 seconds. Add in red chili powder and give a stir.

Pour this tempering onto the cooked dal, give a good stir, check the seasoning and garnish with fresh coriander leaves. Serve hot with phulka roti or rice.

No tomatoes are used in this dal recipe since all the tang comes from the raw mangoes used. Make sure that the mango bits are small or else they wouldn’t be cooked and mashed into the dal properly and you would have a chunky dal to eat.

This recipe is vegan, but if that’s not a constraint for you- I would recommend using Ghee in the tempering. It enhances the taste manifolds.

Some other lentil recipes which you might like:

Shallot Sambhar (Vengaya Sambar)- Flavourful and easy to prepare lentil stew with pearl onions

Banjari dal– Thick, rich black lentils curry, simmered for long and served typically to a big group of people

Chana dal Paalak– Maharashtrian version of the combination


Tok Dal / Kancha Aamer Tok Dal (Bengali Style Lentil with Raw Mango)

Honestly speaking, when raw mango mingles with red lentil, wonder happens. Tok Dal is when you cook a typical Bengali style lentil soup, but, add some raw mango pieces for that tanginess and yumminess. This is a summer delight. Bengali cuisine has some super interesting ways to use raw mangoes in its dishes and this is just one of them and the other super popular one is Kancha Aamer Tok. While Tok Dal is served as a part of the main meal, Tok is typically served at the end of the meal. Apart from being tasty, they are truly healthy. Kancha Aam or Raw Mango is what you need to keep going in this scorching summer heat. And yes, don’t forget to have Aam Panna as you refreshment drink on a hot sunny afternoon…

Generally, Masoor Dal (red lentil) or Moong Dal (yellow lentil) is used to make Tok Dal. But, if you want you can definitely give it a try with lentil of your choice. If you ask me, I prefer Masoor Dal over everything while preparing Tok Dal. Also, this is best served with rice and different bhaja (fries). Tok Dal can also be served with Shukto and the combination tastes heavenly. Dal has always been an integral part of Bengali cuisine and we just keep adding the seasonal twists to the dal that we eat on a regular basis.

While summer is already here, I have already started making Tok Dal almost in every week. This is the time when you find local markets flooding with those gorgeous green mangoes and I am definitely making the best out of it. The quantity of ingredients I am mentioning below is good for making a big batch of Tok Dal that can give you around 5 servings. You can adjust the quantity according to your need. Here’s the recipe of Tok Dal for you all.

Ingredients:

  • 1 cup masoor dal
  • 1 large mango, peeled and cut into vertical pieces, discard the seed
  • 5 green chilli, slitted from middle (2 + 3)
  • 2 dry red chilli
  • 1/2 tea-spoon turmeric powder
  • 2 table-spoon mustard oil
  • 2.5 cup water + some extra, if needed
  • salt, according to taste
  • Boil some water in a vessel and add the mango pieces. Boil for 5 minutes and turn off the flame. Cover and let it rest for another 5 minutes and you will see mango pieces turning little soft. The pieces should be intact yet soft. We don’t want them soggy or mushy.
  • Discard the hot water and wash the pieces under running water to stop its cooking process. Keep aside.
  • Meanwhile, add masoor dal, water, turmeric powder and 1 tea-spoon salt in a pressure cooker. Cook for 3-4 whistles and let the pressure settle down naturally. Open the lid and mash the cooked dal properly with a dal ghutni (dal masher). Keep aside.
  • Now, heat oil in an wok and temper with dry red chillies and two green chillies. Allow them to splutter.
  • Add mango pieces and lightly fry them over medium flame for 2 minutes.
  • Add boiled dal and give a proper mix. If you are happy with the consistency, no need to add extra water. If it is too thick for you, add required warm water and give a quick mix. Also, check for salt at this stage, add more if required.
  • Add remaining green chillies, cover the lid and cook over low to medium flame for approximately 7 minutes and it’s done.
  • Your Tok Dal is ready to be served now.

Serve with rice and sides and enjoy. I always keep a bowl of leftover Tok Dal for next day use. I feel the taste enhances that way even more. Do try this and let me know in comments about how you like it. You can also tag me on Instagram using the handle @when_a_bong_cooks.


Lentil Soup (Dal) with Green Mango

I agree it’s not summer yet, but its warm enough to go for something light and tangy and soupy. This Lentil Soup(Dal) with Green Mango recipe is a right fit. These days, you can find green mangoes everywhere – almost all the grocery stores carry mangoes most time of the year.

I miss India around this time of the year. These few months are called mango season in India. Summer and mangoes go hand in hand. Back home, we have mango trees in our yard and they bear an insane amount of produce. My mom would go on distributing burlap bag full of mangoes (raw and ripe) to neighbors and relatives. Everyone in my family and in my in-laws family love eating mangoes. Its treated as a dessert and even served as a dessert right after heavy lunches and dinners. The bazaars or the mandis or the farmers markets would be over flowing with varieties of mangoes – various size and taste.

So if you like this exotic fruit and would brave the Indian summer then this is the time to pay a visit to India. You will get farm fresh sweet mangoes in abundance. When the mangoes are raw, they are used as chutneys or in dals to help save the appetite going in the hot and humid weather. Lentil Soup(Dal) with Green Mango becomes a staple in almost all the Eastern India families.

It’s a different story here though. What I get here is nothing like what I grew up on in India. Sigh! Once in a while the Indian stores would keep some good variety of mangoes but then that’s always a hit and miss.

I love incorporating green mangoes in my curries and dals and even in fish curries. I like the fresh tanginess that green mangoes provide. This Lentil Soup(Dal) with Green Mango is popularly made with red lentils which is masoor dal, but hey, don’t be scared to try other varieties of lentils. I promise, you will not be disappointed. In this Lentil-Soup(Dal)-with-Green-Mango recipe, I have used both the red and yellow lentils. I also like to dry roast my lentils for few minutes to release the nutty flavor. If you are short for time, then you can totally skip the dry roasting part.

I made Lentil-Soup(Dal)-with-Green-Mango over the weekend for few friends. It went really well with steamed rice and dry lamb masala. Here is how I prepared it.

If you don’t have green mangoes handy then try a few other Lentil recipes:

INGREDIENTS :

  • ½ cup Red Lentils
  • ½ cup Yellow Lentils
  • 1 raw green mango, peeled and chopped to bite size
  • 1 TBSP ginger, finely grated
  • 1/2 cup cilantro, finely chopped
  • 2/3 green chilies, slit half
  • 1 tsp turmeric
  • Salt

For Tempering:

  • 1 TBSP ghee/clarified butter or olive oil
  • 2/3 dry chilies
  • 1 TBSP cumin seed
  • 1 TSP hing/asafoetida
  • Few curry leaves
  • I dry roasted the unwashed lentils for 2 to 3 minutes until I got that roasted aroma.
  • Boil the lentils with salt, turmeric, green chilies, chopped green mango and grated ginger. This will take approximately an hour or so.
  • Whisk the lentils and mash them so the mixture becomes thick in consistency
  • For tempering, In a small skillet, heat oil. Once the oil is simmering, add cumin seeds, red chilies, curry leaves and hing. They should sizzle and bubble a little. The mixture should sizzle for about 30 seconds or so.
  • Pour the oil mixture into the lentils, Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.
    Serve with steamed rice.

PIN for Later:


Raw mango lentil soup

Soon mango season will start. It is time to prepare mango pickle , mango rasam, mango gojju and other dishes using raw mango .

This year add raw mango lentil soup to your list. It is healthy, contains protein and mango content helps for easy digestion.

What you need?

  1. Raw mango – one medium size
  2. Fenugreek leaves – ¼ cup
  3. Green chilli – 1
  4. Cilantro (coriander) – ½ cup
  5. Curry leaves – 5-6
  6. Ginger – ½ inch
  7. Toor daal (lentil) – Cooked ¼ cup
  8. Garlic – 2 cloves
  9. Salt – As needed
  10. Cumin – 1 tsp
  11. Black pepper – 1 tsp
  12. Oil – 2 tsp.

Preparation:

  1. Cook toor daal, garlic and little turmeric powder in pressure cooker and allow it to cool
  2. Grate mango and ginger
  3. Using a mixer grind cooked toor daal mix, cilantro, grated mango.
  4. Heat a vessel on medium heat and add little oil. To heated oil add a tsp of cumin, crushed black pepper, one red chilli and curry leaves.
  5. To the above seasoning now slowly add, grinded toor daal – mango paste followed by 2 cups of water
  6. Boil the content and add salt.
  7. Serve hot soup before lunch or dinner.

For more mango recipes see in vegetarian recipe category.


Daal Ka Soup Recipes in Urdu - Recipes of Lentil Soup

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Dal soup recipe

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Aam panna recipe

Aam panna i ngredients

  • 2 medium green or raw mango(500 gms)
  • A handful of fresh mint leaves or pudina
  • 3/4 cup sugar
  • 1 1/2 tsp roasted ground spice
  • 1 1/2 tsp black salt powder
  • 1tsp salt(as required)
  • 1 1/2 tsp chat masala
  • Water (as per required)
  • Ice cubes(optional)

Roasted Spices

Prep time: 5 mins

Cook time: 15-20 mins

Served in: 20-25 mins

Served for: 6 people

Cuisine: Indian

Course: Beverage

Author: Moumita Paul


Aam Daal - Bengali Daal with Raw Mango

I spent a lot of time in Kolkata last year and the urge to learn more about everyday Bengali food became stronger and stronger as I spent time there. On previous visits I had bought many recipe books written in Bengali, some dating back to the late 1800s even, and the food I ate at my aunt's table motivated me to return to those books when I was back home in Mumbai. My list of dishes to try out grew and grew. Many of these I've never eaten before but they seemed interesting and I decided to try them out one by one as I read more and more about Bengali cuisine and its recipes in books, magazines, blogs and websites.

Since mango season is on and raw mangoes are still available I made Aam Daal, something ideal for summer. I also liked the idea of cooking with something in the correct season instead of randomly cooking without thinking. I felt I was, in a way, cooking like our grandmothers did.

250gms masoor daal
1 tsp turmeric
1 large unripe mango
2-3 dried Kashmiri chillies
1 tsp mustard seeds
mustard oil
salt
water

Wash the masoor daal well and then pressure cook with enough water and the turmeric powder.

Wash the mango well and cut into large chunks or slices.

Heat mustard oil in a wok or kadhai and temper with the kashmiri chillies and mustard seeds. Once the mustard seeds have finished popping add the raw mango pieces and fry on a medium flame till the mango pieces begin to soften.

Put the boiled daal (still in the cooker) on the flame and add the sauteed mangoes and spices to the daal. Add water as required and bring it to a boil and add salt. Stir well and let it simmer till the mango is cooked but still firm.


Kacche Aam Aur Lehsun Ki Dal Recipe -Curried Lentils With Mango & Garlic

A delicious tangy North India style dal made with raw mangoes and toor dal flavoured with a ghee tadka of cumin, hing and garlic. Serve it with phulkas and steamed rice for a delicious lunch.

The Kacche Aam Aur Lehsun Ki Dal Recipe is wholesome delicious dal that is packed with flavors of roasted garlic and grated raw mangoes. You must try this Mango Dal during summers when mangoes are in full season. Lots of recipes are made using raw mangoes and they not only taste great but are good for you.

Did You know: Raw mangoes are extremely good to be had during summers as it protects from intense heat and dehydration. High in Vitamin C it helps boost your immunity and also is good or the stomach.

Serve the Kacche Aam Aur Lehsun Ki Dal with Phulkas or Steamed Rice along with papad and Beetroot Raita for wholesome weekday lunch or dinner.


Watch the video: Aam Dal Recipe. Mango Dal. Dal Tadka. Tasty and SImple (May 2022).