Aam Dal
INGREDIENTS:
Toor or Arhar dal (1 cup)
Kanch aam or raw mango chunks (1/2 cup)
Mustard Oil
Bengali five spice or panch foron (1/3 tspn)
Rai or tiny mustard seeds (1/3 tspn)
Whole dry red chilies (2-3 pcs)
Turmeric Powder (1/3 tspn)
Red Chili Powder (to taste)
Sugar (4 tspn)
Salt (to taste)
Aamchur powder (1 tspn optional)
INSTRUCTIONS:
- Here is a look at the primary ingredients we will need for making the Bengali recipe of toker dal or aam dal. Soak the arhar or toor dal in water for 30 mins and set aside. Dice your raw mango in cubes. You can peel the mango if you wish and also use the core stone for added flavor.
- Now boil the soaked arhar dal or toor dal in pressure cooker with some salt and a dash of mustard oil. Don't use too much water so that there is only half an inch of water above the level of dal. Otherwise the excess water will keep spraying out of the pressure cooker. Generally 2-3 whistles should do the trick such that the dal completely cooks to a smooth mush.
- Heat some mustard oil and add in the panch foron or whole Bengali five spices and rai or mustard seeds along with the whole dry red chilies. Then add in the raw mango cubes, the turmeric powder and red chili powder. Add in some salt too.
- Mix well and then cook for 3-4 mins. Cover and cook till the mangoes get a little tender. Don't add in the sugar till the mangoes are cooked as sugar delays the mangoes from getting fully tender.
- Once the mangoes have cooked then add in the boiled arhar or toor dal and 2 cups of water. Then add in the sugar and mix well. Cook over medium high heat for another 10 mins till everything gets nicely cooked and fix the salt.
Source: thebengalirecipe
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