A bowl of warm dal [lentils] tempered with flavored ghee [clarified butter] & cilantro is my idea of comfort food.It alleviates my mood,pulls me out of the clutches of a bad day and reminds me of good times spent with family.Like many indian families, dal-rice forms a part of our daily meals since childhood.If I do not eat lentils for a day or two, I literally start craving them.A meal without dal is incomplete for me.You make me choose between the best desserts of the world & a cup of warm dal, trust me I ll pick up the latter.Nothing beats the acme of satisfaction that it brings to me.
I get finicky when it comes to cooking lentils.Finicky because I HATE myself when I overcook them and they become a gooey, sticky mess and attain a slight bitter after- taste.I m so crazy about cooking them right that while they simmer,the only thoughts ringing in my mind are not to overcook them..my conscious,unconscious all kinds of attention is right there on the pot on the stove.Even if after all this,if I overcook,I start questioning my culinary skills, mostly because growing up, I saw my granny using her simple but intricate pointers to decipher how talented female cooks of the family were! Few of them being how nutty your cooked dal is,consistency of the emulsion it forms with the added water & natural oil in the grain etc. I have learnt one thing about cooking lentils all the way – even few minutes of extra cooking can kill the actual taste of the lentils and then no matter what you do, you can’t mend it.
P proclaims that he can live on lentils & rice for months.He wishes that I could create a ocean of dal & he could swim in it..thats precisely what he tells me every single day.And I know that he is not joking.He certainly can,I have no doubts.He has this insatiable appetite for lentils & steamed rice with green chilli pickle.If there is something called food orgasm, a simple thing like lentils can do miracles for him.If only words could describe, I would have written the saga of satisfaction on his face when he is relishing a bowl of dal-rice.
The problem [can't think of a better word] with traditional Indian food is that it opens your appetite and you end up eating more.This is exactly what happens with recipes like these.I m not satisfied unless I have 2-3 bowls on its own.By the way, this dal recipe is a summer staple in east indian homes.P being a bengali, told me about this recipe the other day when he saw raw mangoes in the fridge.I made it from the description of flavors he told me.And viola..A++ from him 
Coming to the recipe, simple red lentils prepared the east indian way with a tang from grated raw mangoes and tempered with flavored ghee.A dash of Nigella seeds & cloves in the tempering give this recipe the authentic taste.You will need to adjust the consistency depending on how you want to eat your lentils – as a soup, stew [add some veggies] or the indian way [with rice/flatbreads]. This recipe will yield a consistency mid way between a soup and stew.Below it goes along with few tips :-
Tips on Cooking that perfect bowl of dal:-
- Adding salt at the beginning can toughen the grain.So preferably add salt after the lentils have cooked.
- Adding tomatoes/lemon juice or any acidic ingredient can lengthen the cooking time.Add these after the lentils have become almost 80% tender.
- Very old lentils [6 months or older] can take longer time to cook and may not taste great.Try to use a fresh batch.
- Adding a tsp of mustard/olive oil/ghee can really bring out the flavors of the grain.Try it.
- Since cooking & soaking time of each kind of lentil vary, its always better to keep a watch so that they do not overcook. A perfect cooked dal has a nutty taste to it.
Ingredients: [Serves 2]
- 1 cup red lentils , broken
- 3 cups of water
- 1 tsp of mustard oil/olive oil
- 1 large, sour green mango [or 1/2 cup grated mango]
- 1 tsp turmeric powder
- Salt to taste
- Cilantro to garnish
- 3 tbsp ghee [clarified butter]
- 1.5 tsp cumin seeds
- 2 cloves
- 2 dry red chillies
- 1/2 tsp Nigella seeds
- 1/4 tsp black mustard seeds
- 1/2 tsp red chilli powder/cayenne
- Peel the skin from the mango and finely grate it.Set aside.
- In a bowl,wash the red lentils under a stream of water 2-3 times.
- After washing, tip them in a pressure cooker or large, heavy bottomed pot along with turmeric, oil and grated mango and let soak in water.Note: Although I have given the measure of water above,it is totally your call.As a thumb rule, the water should be enough to cover and rise 1.5″-2″ above the lentils. Let soak in water for at least 1.5 hours.
- Cooking the lentils [Any one of the below]:-
- Using Pressure Cooker {this is what I do} :- Cook the lentils [along with soaking water] for 8-10 minutes on medium heat till the first whistle.Immediately remove from heat and wait till the steam completely escapes..Again this time will vary if you are using whole lentils.Once the lentils are cooked add salt.
- Cooking in a pot :-Add lentils [along with water] and simmer on medium heat, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.Once the lentils are cooked, add salt.
- Tempering :-In a small sauce pan, heat the ghee till hot on medium heat.Add the cumin, mustard & Nigella seeds.Wait till they crackle.Add the cloves & dry chillies.Cook for 20 seconds.Remove from heat and add the red chilli powder.Immediately add this tempering to cooked dal.
- Stir in the tempering and garnish with cilantro
- Serve warm as a soup or with steamed rice.
- If you are adjusting the water after the lentils have cooked, add warm water.
- You can cube or slice the mangoes too, grating them is a personal preference.
- Sometimes I add a tomato or two, if my mangoes are not very sour.
- If soaked properly, red lentils quick very quickly, to keep a watch as they cook.
Hi Tanvi,
The dal looks superb and very comforting. The shots are just fantastic
Tanvi, you have to be one of food bloggers who just know how to place the food, even simple ingredients, just on right location. I always love looking at your pictures beacause 1) food is superb, 2) pictures are awesome, and 3) fun to read about something I don’t know. Very entertaining food blog to me, but only drawback is making me even more hungry.
I meant always love *reading your post* because
it looks so delicious ……n the fotos are really good
This reminded me of one summer .. HOT SUMMER I spent in Kolkata and Ma made this daal almost every day and it was soo perfect for the weather and taste SO good. I have to make this sometime .. only problem is to convince the hubby who will probably not like it …hmmm!!
Love your photos .. specially the one where you have lentils in a basket with that coriander leaf next to it ..
wow very tempting pictures …. looks delicious …..
Looks very hearty and delicious, Tanvi! I’m the same way with lentils–always scared I’m going to overcook them. But when cooked right, they’re SO good. Your photos are absolutely gorgeous. Love the presentation, especially your adorable bowls and plates.
Dal looks so tasty and soothing. No wonder the clicks has turned out to be so wonderful. Mangoes have multiplied the taste manifold. Excellent preparation.
Deepa
Hamaree Rasoi
What a classic presentation there Tanvi..It’s an amazing dal for sure.Slurp !
So delicious! I love dhal, but sometimes I overcooked them. *sad* I like the idea of adding green mangoes!
you ahve an absolutely amazing blog here
i love the detailing in the pictures especially 
aamer daal reminds me of my childhood, rushing back home from school and Ma waiting for me to serve lunch during summers! and aamer daal was always a staple in our home during summers !!
I love lentil curries and yours looks fantastic. I’ve never tried one with green mangoes though, but it sounds brilliant!
Thank you everyone for the kind words.I m so happy!
Tanvi, I never knew dal could be overcooked! Thanks so much for the wonderful tips like not adding salt from the beginning. I’m definately trying this recipe as my family LOVES dal!
Slurp, tangy dal looks super inviting..Wat a stunning clicks..
I love your wholesome and well-thought recipes. This lentil dish sounds so fabulous and the addition of green mango is just ingenious!
This could easily become my new comfort food! Looks delicious!
Great pictures and great recipe! I’ve never had green mango.. or red lentils buuut you make them look so appetizing, especially put together
Tanvi,
That’s something I never thought I’d see. Red lentels with Mango? I bet hubby will die and go to heaven if I made this for him since he adores both. Your pictures are amazing.
Have a great weekend.
Your tips are so helpful. I love the flavors and your pictures are just so appealing!
I simply love your pictures. You are able to make a simple dal (though a gem of a comfort food) come so alive, that its sheer delight. I wanted to follow you through Google connect but couldn’t find an option….Hope you check out my space too http://tastejunction.blogspot.com/
this looks SOOOOOO good tanvi. oh my goodness, i LOVE lentils!!!
an “ocean” of dal is soooooo endearing – he must love your cooking. he’s so lucky and you are a keeper.
I just wanted to let you know that you are a Genuine Blogger. Celebrate your blog, as it is comes across to the reader as heartfelt and genuine. There are no rules with this honor. Accept it and relish in the thought that your blog is “award worthy” without having any strings attached. If you choose to give this award to a deserving fellow blogger, please do so with no “rules.” Award it to someone for his or her genuineness in blogging. Free and clear.
Kay aka Babygirl – Pure Complex
Stop. Making. Me. Hungry! You mean, mean girl…how am I supposed to eat anything ordinary today when that EXTRAORDINARY bowl of dal is sitting before me. Grated mango? I have never heard nor done of such a thing. Genius! I really want to “pop by” for dinner sometime. Pretty please…just a five hour drive or so from LA, right?
This looks amazing !! love the dal !! and the incredible pictures ! have to learn to do it !!
this looks out of this world Tanvi!! i cant help but drool all over it:) haha!!
Toker Dal that is what my mum calls it and I think that is what Bengalis call it, tok means sour. My mum always talks about it I have no clue how it is made for in Bombay the wheather does not give you a reason for cooking such a dal. Even during the month of May the cool sea breeze makes it quite pleasant. My mum tried making it when she was new to Bombay and ended up with a sore throat. Like your husband she does crave for it.
Hi Tanvi,
The saucepan with the melted ghee looks absolutely laden with flavours!! Your photography is pretty amazing too
wow! lentils in basket with coriander is highlight looks amazing and tadka in pan is top! dhal is all always my love..enjoyed the read aswell!!
Geez, i guess i must have been living under a rock or something to have never tasted dhal before! And from your description, i think i am gonna have to try get my hands on them soon!
Your pictures are gorgeous (do I always write the same comment??) . This dal sounds sooooooo good! I had never heard of a tempering with green mango,and will try it soon, me too, could swim in dal
Oh wow! this looks SO good and your photos are incredible!!!
Oooh, This looks simply superb! I love lentils and this lovely dish is making my mouth water!!!
Fabulous shots
Aldy.
Thanks for all these lentil-cooking tips! I have a feeling I’ve probably been doing it wrong all this time! This dish looks amazing…definite comfort food. And one I would choose over dessert as well!
a perfect dal and great tips for cooking it
Hey Tanvi!
This is Chinmayie from http://www.lovefoodeat.com. You have a great blog and beautiful beautiful pictures
Oh my, this looks soooo delicious, Tanvi! My husband is constantly bugging me to make him dal, because he loves to eat it for breakfast ever since we visited Sri Lanka. Everything on your blog is so scrumptious, I want to try it all!
)
Lovely click of the spices. I loves me some good dal and red lentils are my favorite! Never tried green mango yet but it looks and sounds fantastic!
Great looking dal..and the pictures are to die for ..Love mango flavor in dishes like this
I simply loved the pic of tadka in the pan 
Such an interesting combination, red lentil and green mango…and it sure looks delicious with all the spices in it. Beautiful pictures as well. Have a great week ahead Tanvi
An ocean of dal…I am with your husband all the way
Lentils can be touchy but os so glorious when they come out well 
Gorgeous, gorgeous dish!
How did you manage to make dal look so fabulous?:) The best part about lentils are the protein packed elements in it, and they are just so versatile too:D
OMG! The ingredients… the flavors…. the photos = amazing!!
Mary xo
Delightful Bitefuls
Thank you so much everyone for stopping by!
hi Tanvi, thanks for the lovely comment on my blog
i was wondering how did the “aamer daal” feature in your cooking, even though you are from the north. So today post lunch, while i blog the most i read up a loott (and i mean a lot) of your posts till i came upon bhapa ilish n bhindi cooked with posto, that i learn abt the bong connection.
so i thought i will conenct you with pree who is another food blogger i adore and one you can read and cook mostly abt bengali cuisine..
http://preeoccupied.blogspot.com/
Have fun and let me keep feasting on your gorgeous pictures and recipes !
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Hi Tanvi,
Just passing by to say that I prepared this dal yesterday night and it was a big hit both with Mr Artichoke (Bengali Boy himself!!) and with me! I can even confess that I had one more little bowl before going to sleep… I really liked the flavour and little tanginess brought by the raw mango!
Thanks for sharing it!
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