Raw mango with Bengal gram | Aam dal

Aam dal North East Indian style

 Split chickpeas also know as budh dal, bengal gram or channa dal is very simple to cook, but when cooked with a twist taste all together different that is with the raw mango, which adds a tangy touch to the regular dish. The curry is very comforting and goes well with vegetarian and non- vegetarian sides to compliment in the main course. The same recipe can be cooked with any lentils as they absorb the flavors of the spices really well.

Ingredients for our Raw Mango Dal

INGREDIENTS

§  100 grams Split chickpeas

§  4 cloves Garlic

§  ¼th Raw mango chopped

§  1 dry red chilli

§  2tsp clarified butter or ghee

§  Salt to taste

§  1gm of Turmeric

§  ½ tsp Indian 5spice or Panch phoran (Cumin, Fennel, Mustard, Nigella, Fenugreek seeds) 

Aam dal

PREPARATION

1.    Wash Split chickpeas properly with water and transfer it in a pressure cooker. Add ½ litre water with it, turmeric, salt and cook up to 4 whistles.

2.    For the tempering, add the clarified butter in a deep pan, then the 5spice, garlic, chilli and mango until brown.

3.    Now pour in the chickpeas from the cooker and boil it for another 10 mins until the desired consistency is achieved.

4.    Garnish with coriander.

    *Always lower the flame, before adding any liquid to a tempering pan or vice-versa to avoid accidents.

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