Kacha Aam diye Motor Dal is a delicious Bengali dal recipe for Indian summers. Motor dal, or yellow split peas, is cooked with the season’s fresh green unripened mangoes and some delicate spices. The subtle tang balanced with the sweetness is perfect to beat the Indian heat. Lentils are cooked and then mixed with spices and fried raw mangoes. To finish, a generous amount of sugar is added to balance the tartness. Serve this delicious kacha aam diye motor dal with rice and aloo posto for a comforting Bengali vegetarian or niramish meal.
The tangy taste of this green mango dal recipe comes from the unripened mangoes, which are available during the early months of April and May. They also make for some amazing raw mango Bengali recipes, which I have listed below.
Special Tok Dal of Kacha Aam diye Motor Dal recipe in Bengali style
On most days, Bengali-style kacha aam dal is made using musur dal or red lentils. That style of making kacha aam diye tok dal is the most common one. However, I have seen my mom making the tok using both musur dal and motor dal. Motor dal, or yellow split peas, gives this toor dal a very unique taste.
If you are a fan of motor dal and kacha aam diye tok dal, then you will love this tok dal recipe with motor dal. It is like bringing the best of both worlds to your plate. Belonging to the family of Pisum sativum, also known as peas, the dried peas are hulled and split to get the matar dal. Like several other Bengali dal recipes, motor dal is also an important part of the Bengali pantry.
After the peas are harvested, they are dried and peeled to get whole dried yellow peas. Then they are further split into halves, to be called dried yellow split pea dal or motor dal.
As a part of my project to document various everyday Bengali dal recipes on my blog, I have already shared the regular Bengali motor dal recipe, which you can read by following the link.
Ingredients for kacha aam diye motor dal
- Motor Dal or Split Dried Peas Lentil
- Green Mango
- Panchphoron or Bengali Five Spice Mix – alternate would be Mustard Seeds
- Dried Red Chilli
- Turmeric Powder
- Salt
- Sugar
- Mustard Oil
Instructions to make kacha aam dal using motor dal in Bengali style
- Pressure cook the motor dal or split dried pea lentils with water and salt till they are soft and mushy
- Peel the green mango and chop it into small cubes. You may also cut it into long strips. Please bear in mind that every mango has a different level of sour taste. So, if it is too sour, then hold some of it back from this recipe. We need the dal to be sufficiently tangy, along with sweet, with a little bit of heat
- Heat oil in a pan and temper it with panchphoron and red chilli
- Add the green mango and fry it along with some turmeric powder
- Once they turn golden, add the cooked dal
- Stir and add water, if required. Add the sugar; again, use your judgment. Sugar should balance the sharp tang of the mango, but should not make the dal overly sweet.
- Check for seasoning and add salt if required. Let it simmer for 3-4 minutes, till the mango pieces become soft and tender. Serve hot.
Serving suggestions
Usually, toker dal or green mango dal is served for lunch along with rice and a side of aloo posto or potatoes stir-fried with poppy seed paste. It makes for a delicious combo, which is a very popular meal combination during summers.
More Kancha Aam or Raw Mango Bengali recipes for you –
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Kacha Aam Dal or Tok Dal is synonymous with Indian summers. The subtle tang balanced with the sweetness is perfect to soothe the tormented body as well as the soul battling Indian heat. Lentils are cooked and then mixed with spices and fried raw mangoes. To finish a generous amount of sugar is added to balance the tartness. In the end, you get a medley of flavours that can be served with rice and aloo posto.
Course:
Main Course
Cuisine:
Bengali
Keyword:
Bengali Dal Recipes, Bengali Vegetarian Recipes, Gluten Free Recipes, Green Mango Recipes, Lentil Recipes, Vegan Recipes, vegetarian recipes
Servings: 2 people
:
-
1/4
cup
Motor Dal or Split Dried Peas Lentils -
1
Green Mango
Small Size -
1/2
tsp.
Panchphoron -
1
Dried Red Chilli -
1
cup
Water -
2
tbsp
Mustard Oil - Salt to Taste
-
1/4
tsp.
Turmeric Powder -
4
tbsp
Sugar
-
Pressure cook the motor dal or split dried pea lentils with water and salt till they are soft and mushy
-
Peel the green mango and chop it into small cubes. You may also cut it in long strips. Please bear in mind that every mango has a different level of sour taste. So, if it is too sour then hold some of it back from this recipe. We need the dal to be sufficiently tangy along with sweet with a little bit of heat
-
Heat oil in a pan and temper it with panchphoron and red chilli
-
Add the green mango and fry it along with some turmeric powder
-
Once they turn golden, add the cooked dal
-
Stir and add water, if required. Add the sugar, again use your judgement. Sugar should balance the sharp tang of the mango, but should not make the dal overly sweet.
-
Check for seasoning and add salt if required. Let it simmer for 3-4 minutes, till the mango pieces become soft and tender. Serve hot.
This post was first published on April 29, 2021, and later republished with a more elaborate description of the recipe.