Green Mango and Masoor Dal | Aamer Dal | Tok Dal

Green Mango and Masoor Dal

Green Mango goes well with Indian lentils, and this time we pair it with Masoor Dal (called red lentils outside of India, but not to be confused with Indian red gram dal / toor dal). The recipe today is a tangy, simple Bengali dish with a touch of mustard oil. Simply spiced, it is delicious.

This recipe can also be made with Mung Dal instead of Masoor Dal, or with a mixture of both.

Similar recipes include Hara Mung Dal TakaAmbe Dal (Channa Dal with Green Mango), Mung Dal with Green Mango, Green Mango and Coconut Rice, Green Mango in Coconut Milk, and Masoor Dal with Green Chillies.

Browse our Green Mango recipes and our Dals. Our Indian recipes are here, and our Indian Essentials here. Or explore our Early Spring dishes.


Green Mango and Masoor Dal

Green Mango and Masoor Dal | Aamer Dal | Tok Dal

cup Masoor Dal (red lentils) or Mung Dal
1 small green mango, peeled
0.5 tspn turmeric powder
0.75 tspn jaggery or brown sugar
sea salt, to taste

1 tspn panch phoron
1 – 2 Indian dried red chillies
1 tspn Indian mustard oil
1 tspn ghee

Peel the green mango and slice into thin slices, avoiding the seed.

Bring the dal and green mango to a simmer with sufficient water to cover (2 – 3 cups) and add the turmeric powder. Cook until the lentils are very soft and mushy. Mash the lentils and mango a little together. Stir in the jaggery or brown sugar, and salt to taste. Add more water if the dal is too thick, and bring back to a simmer.

Remove from the heat. In a small tadka pan or small saucepan, heat the oil and ghee. Add the panch phoron and allow to splutter, adding the pinched dried chillies. Pour the spices and oil over the tadka. Cover, and allow to sit for a few minutes for the flavours to develop.

Garnish with coriander leaves if desired, and serve.

recipe notes and alternatives
Use mustard seeds instead of panch phoron.




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