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

Kacha aamer tok daal is a traditional Bengali dish made with red lentils and raw mango. This soupy lentil dish has a tangy and refreshing flavor, thanks to the addition of raw mango. It is a perfect balance of sweet, sour, and spicy flavors. The lentils are cooked until soft and then tempered with spices like mustard seeds, cumin seeds, and dried red chilies. This dish is typically served with steamed rice and is a popular choice during the summer season.

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25minstotal
5minsPrep
20minsCook
25m.total
5m.Prep
20m.Cook
Kacha aamer tok daal (soupy red lentils with raw mango)
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Ingredients for Kacha aamer tok daal (soupy red lentils with raw mango) Recipe

  • 1/2 cup Red Lentils
  • 1 cup Water
  • 1/2 Raw Mango, Peeled And Chopped
  • 1/2 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1 tablespoon Oil
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • 1 Dried Red Chilies
  • as per your need A Few Curry Leaves
  • 1 Green Chilies, Slit
  • 1/2 inch Ginger, Grated

Directions: 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.
Nutrition
value
300
calories per serving
< 1 g Fat23 g Protein48 g Carbs17 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    23g
  • Carbs
    48g
  • Fiber
    17g

MacroNutrients

  • Carbs
    48g
  • Protein
    23g
  • Fiber
    17g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    81mg
  • Iron
    8mg
  • Vitamin A
    69mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    123mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    89mg
  • Manganese
    2mg
  • Phosphorus
    264mg
  • Selenium
    56mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp