KANCHA AAM DIYE TAK DAAL

This is a cooling recipe for hot summer months. My daughter loved it instantly when she tasted it first. It's a very simple recipe. All you need is raw mango when they are in season.

INGREDIENTS:

1. 1/2 cup Masoor Daal


2. 1 small raw mango


3. 1 tbsp of oil( my preference is for mustard oil but you can use any vegetable oil but no ghee.)


4. 1 tsp mustard seeds


5. 1/4tsp of turmeric powder


6. 1 dried red chilli ,deseeded( optional)


7. salt to taste


8. 1/2 tsp of sugar, just to balance the sourness of mango.

METHOD: 1. Boil the daal with 2 cups of water alongwith 1 tsp salt and the turmeric powder in a saucepan.I do not prefer to pressure cook the daal as more often than not it gets overcooked.

2.Dice the mango lengthwise in finger size pieces with the skin on. You can keep the seed or throw it away. Why I prefer to use the mango with the skin because then the daal will not become too sour.Also the pulp of the mango when mashed with the daal makes it thick. This particular recipe calls for a light runny kind of daal which is eaten with rice at lunch during hot summer months.That is why no spice or chilli is added except dried red chilli for flavor.

3.Heat oil in a kadai. Add mustard seeds and dried deseeded red chilli . As they stop spluttering break a few seeds to bring out the flavor.Add the mango pieces.Add a little salt. Cover and cook till the mango pieces get softened.

4.Add the boiled daal.Let it simmer for 5 mins alongwith the mango pieces.Taste the seasoning. Add the sugar.

5. Cool it and serve with rice.