Aamer Dal- Red Lentils With Green Mango

 

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Tips on Cooking that perfect bowl of dal:-

  1. Adding salt at the beginning can toughen the grain.So preferably add salt after the lentils have cooked.
  2. Adding tomatoes/lemon juice or any acidic ingredient can lengthen the cooking time.Add these after the lentils have become almost 80% tender.
  3. Very old lentils [6 months or older] can take longer time to cook and may not taste great.Try to use a fresh batch.
  4. Adding a tsp of mustard/olive oil/ghee can really bring out the flavors of the grain.Try it.
  5. 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]

Printable Recipe

  • 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
For tempering
  • 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

Method:
  • 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 mangoΒ 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]:-
  1. 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.
  2. 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.
Notes:-
  • 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.
Enjoy and Thanks for stopping by!
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