Summer Comfort in a Bowl: Mango Dal (Aam Dal) Recipe
If there's one dish that screams comfort and flavor during the scorching Indian summer, it's Mango Dal (Aam Dal). A unique blend of tangy raw mangoes and creamy toor dal (pigeon peas), this dish is a staple in many Indian households, especially in regions like Andhra Pradesh, Telangana, and Bengal. The hint of sourness from raw mangoes mixed with the mild spices creates an irresistible balance that pairs beautifully with steamed rice or chapati.
Here’s how you can make this simple yet lip-smacking dish at home.
Ingredients:
● 1 cup toor dal (pigeon peas)
● 1 medium raw mango (peeled and cut into cubes)
● 1/2 tsp turmeric powder
● Salt to taste
● 3 cups water
For tempering:
● 1 tbsp ghee or oil
● 1/2 tsp mustard seeds
● 1/2 tsp cumin seeds
● 2 dried red chillies
● 1 sprig curry leaves
● A pinch of asafoetida (hing)
● 1/2 tsp grated ginger (optional)
● 2 green chillies (slit)
● 1 small onion, sliced (optional)
________________________________________
Method:
Step 1: Cook the Dal
1. Wash the toor dal thoroughly and soak for 20-30 minutes for faster cooking.
2. Pressure cook the dal with turmeric powder and 2.5 cups water for 3-4 whistles or until soft and mushy.
3. Once cooled, mash the dal well and set aside.
Step 2: Cook the Mango
1. In a pan, add the raw mango cubes with 1/2 cup water and a pinch of salt.
2. Cook on medium heat until the mango softens but does not lose its shape (about 5–7 minutes).
Step 3: Combine Dal and Mango
1. Add the mashed dal into the pan with the cooked mango.
2. Stir well and let it simmer for 5–10 minutes to allow the mango flavor to infuse into the dal.
3. Adjust salt and consistency (add water if too thick).
Step 4: Tempering (Tadka)
1. Heat ghee or oil in a small pan.
2. Add mustard seeds and cumin seeds. Let them splutter.
3. Add dry red chillies, hing, green chillies, curry leaves, and onions (if using).
4. Sauté for 1-2 minutes until aromatic.
5. Pour this tadka over the simmering mango dal and mix well.
Serving Suggestion:
Serve this aromatic Mango Dal hot with steamed rice, a dollop of ghee, and a side of papad or pickle. It also pairs wonderfully with chapatis or as a soup-like comfort meal.
Tips:
● Use raw mangoes that are firm and tangy for the best flavor.
● You can add a little jaggery or sugar if the dal turns too sour.
● For a spicier kick, add a dash of red chilli powder while simmering the dal.
Conclusion:
Mango Dal is not just a dish—it's a burst of flavors and emotions in every bite. Whether you're craving a tangy meal or just looking to explore traditional Indian summer recipes, this dal will never disappoint. Try it out, and let the magic of raw mangoes elevate your lunch or dinner table!
TAGS : summer comfort in a bowl: mango dal (aam dal) recipe, aam dal, mango dal
