It’s summer.. it’s warm and it’s time for Mangoes. I love mangoes anytime …anyway!
If you love Mango and you like to travel, you should visit India during this time of the year. Well, that is just one of the many reasons you should visit India. Choose your time, I say summer because you can eat tons of Mangoes and I mean sweet juicy mangoes.
During this time of the year, the whole country smells of mango.. well, at-least all fruit shops and most kitchens, if not all.
I could eat mangoes for breakfast, lunch and dinner.. seriously!! There are so many different varieties available that you can never get bored…ever!
Out here, forget the shops even mangoes don’t smell like mango-ish.. you know what I mean! But, that didn’t stop me from eating these golden beauties.
Back at home during the peak summer, Mom would make ‘Aam daal’ or ‘Raw Mango Lentil soup’. It’s tangy and sweet, with little juicy bite in between and very comforting. You would love it warm as well as cold. Take a piece of bread and dip in it or pour some on white rice (that’s my Dad’s style) or just use a cup and drink it plain which is my style.
Summer in India is super warm .. the heat can make you go crazy at times! During those humid afternoon a bowl of Aam Daal will surely cool you down… you will always ask for a little more.
This daal can be made with any lentil you like. However, it’s more commonly made using red lentil (Masoor Daal) or yellow lentils (Toor Daal /Moong Daal). I used yellow lentils (Moong Daal) which is usually very light unless you dry roast them before boiling.
Dry roasting these yellow lentils gives it a wonderful smoky aroma which is very nutty and earthy. This technique of dry roasting Moong Daal is typically followed in Bengali kitchens. Once you add some grated ginger, green chilly and ghee (clarified butter), it becomes delicious with all those flavor combinations.
If the raw mangoes are too sour, you can blanch them before adding them to the daal.
Some like to mash these mangoes, some grate these, I like to cut them in bite size. By the way did you know Mangoes are called the ‘King of Fruit’ ?
This will serve 2 to 4
- 1 cup moong daal
- 1 raw green mango, peeled and chopped to bite size
- 2 tbs ginger, finely grated
- 1 onion, finely chopped
- 1 tbs cumin seed
- 1 tsp hing/asafoetida
- 1/2 cup cilantro, finely chopped
- 1 green chilly, slit half
- 2 bay leaves, either fresh or dry
- 1 tbs ghee/clarified butter
- 1 tsp chilly powder
- 1 tsp turmeric
- oil, I used olive oil
Heat a pan and pour the moong daal.
Reduce the heat to medium and keep sauteing until it turns golden in color.
This will take about 2 to 3 minutes and you can make out that it’s done by the roasted aroma.
Once done, you need to boil the lentils with some salt.
Heat 2 tbs oil in a pan, add the bay leaf, ginger and onion.
Add some salt and saute until the onion becomes translucent.
Add the mango pieces, turmeric and some salt. Saute for about 3 minutes.
Now, pour the boiled lentils to the pan and add water if it looks too thick.
Add the green chilly and cook for about 5 minutes.
Check for salt and once done, keep it aside.
In a sauce pan, heat 1 tbs ghee. Add chilly powder, cumin seeds, asafoetida and cilantro. Keep in medium heat and cook for a minute. It will spatter so, be very careful.
After about a minute, pour the content on top of the daal.
Serve it hot with some bread or rice.