Summer Recipe : Mango dal ~ bengali Green mango dal

During Summer, Our food should be very light and spice-free as much as possible. Specially during lunch time, I prefer very light meal, like rice with a simple dal and a vegetable dish like bottle gourd(Dudh-lau/Lau-er tarkari) curry or raw papaya curry(Peper Dalna), etc. In summer, Green mango is must in bengali households. Other than green mango chutney, Green mango Dal is a must in almost every day. Eating unriped mangoes with salt prevents the excessive loss of water from the body and helps to quenches our thirst. In addition, it also protects us from the negative effects of very high temperature.

You Need :

Red masoor dal : ½ cup

Green Mango : 1, cut into thin pieces

Dry red chilli : 1 or 2

Mustard seed  : 1 tsp.

Turmeric Powder : 1 tsp.

Salt to taste

Oil : 1 tblsp.

How To :

•  Wash and soak the dal in 1 cup water for 10 minutes. Then put it to boil with green mango slices added to it. Also add turmeric powder and salt to taste. Cook till dal gets cooked along with mango slices.
• Heat oil in a pan, temper with dry red chilli and mustard seed, when seeds start to crackle, add cooked dal into it. Add salt if needed. Cook for 2-3 more minutes.
• Your mango dal is ready to enjoy with hot rice.

You won’t believe how comfort it gives in summer until you taste yourself.

Sending this to my ongoing event, Spotlight : Summer Fruits, hosted by me this month