Kacha aamer tok daal (soupy red lentils with raw mango) Recipe

Cooking Directions

• STEP 1.Wash and soak the red lentils for 30 minutes.
• STEP 2.In a pressure cooker, add the soaked lentils, water, turmeric powder, and salt. Cook for 3-4 whistles or until the lentils are soft.
• STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Let them splutter.
• STEP 4.Add chopped raw mango, green chilies, and ginger. Cook for a few minutes until the mango softens.
• STEP 5.Add the cooked lentils to the pan and mix well. Adjust the consistency by adding water if needed.
• STEP 6.Bring the daal to a boil and simmer for 5-10 minutes to allow the flavors to blend.
• STEP 7.Serve hot with steamed rice.
• STEP 8.Cooking Tips: Adjust the amount of raw mango and green chilies according to your taste preference. You can also add a pinch of sugar to balance the flavors if the raw mango is too sour.
• STEP 9.Storage and Serving: Leftover daal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

Cooking Tips

• Adjust the amount of raw mango and green chilies according to your taste preference.
• You can also add a pinch of sugar to balance the flavors if the raw mango is too sour.

Storage and Serving

• Leftover daal can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat before serving.