Aam Daal (Green Mango Lentil Stew)

Aam Daal (Green Mango Lentil Stew) | Playful Cooking

I come from a food enthusiast family and whenever we meet, there is always a lot to eat. Mom being Mom would forever be busy in the kitchen cooking up a marathon and taking extra effort to prepare everyone’s favorite dish. I never saw her getting tired of cooking or entertaining. Some energy she always has!

Mom’s dishes are never too fancy or gourmet. She always goes for simple Bengali meals cooked with only seasonal produce. I have never seen her using anything frozen, not even peas. Her cooking style is casual, no measurement, no recipe, just go with the flow and respect whatever she was taught by her Mom. She however does have a few strict rules that she follows in terms of spice combinations used for a certain dish, herbs added for flavor. Also the type of dishes that should be eaten in a specific season.

Aam Daal (Green Mango Lentil Stew) | Playful Cooking

Every summer, whether we liked it or not, pan fried bitter gourd was a mandate. It was not my favourite thing to eat and I used to simply gulp with water. Still not a fan. Sweet and sour chutneys was again a must during the season, prepared with different kind of fruits and vegetables. Summer was all about more veggies and less meat. And as soon as the market got overcrowded with mangoes, Mom would prepare Aam Dal (Lentils with Green Mango). At least twice a week. We loved it

and used to slurp down without any fuss!

Aam Daal (Green Mango Lentil Stew) | Playful Cooking

Aam Daal (Green Mango Lentil Stew) | Playful Cooking

Aam Daal (Green Mango Lentil Stew) | Playful Cooking

Aam Daal (Green Mango Lentil Stew) | Playful Cooking

Aam Daal – Quintessential Summer Daal

Aam Dal has a mild tangy refreshing taste. And with the minimal spice that goes in, it’s light to the tummy and perfect to beat the heat. Mom always kept it simple, with just a teaspoon of black mustard seeds along with couple of bay leaves and dry red chilies. With a bowl of steamed rice on the side, it’s a treat that always takes me back home.

Aam Daal (Green Mango Lentil Stew) | Playful Cooking

Aam Daal (Green Mango Lentil Stew)

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 1 medium green mango
  • 1 cup red lentils
  • 1 teaspoon mustard seeds
  • 2 dry red chilies
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon sugar
  • chopped cilantro for garnish
  • 1 teaspoon salt
  • 1 teaspoon mustard oil

Instructions

  1. Peel the mango, remove the pit and then cut it into either bite size or thinly sliced.
  2. Wash and boil the lentils with some salt. You could either use a pressure cooker or a deep saucepan.
  3. Pour 1 tablespoon of oil in a separate pan or wok. Once the oil is hot, add mustard seeds and dry red chili. Once it starts to sizzle, drop the mango slices, salt, turmeric and sugar. Cover and cook for 3 minutes.
  4. Then pour the boiled lentils and give it a stir.
  5. Pour more water if you want the daal more runny. Allow it to simmer for about 5 minutes. Check for salt and add any if needed.
  6. Sprinkle some chopped cilantro and serve warm with steamed rice.

Notes

f the green mangoes are too sour or not soft enough, then you could boil it for a while separately before adding it to the lentil and continue boiling.

Aam Daal (Green Mango Lentil Stew) | Playful Cooking

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  • Colorandspices
    Colorandspices
    May 24, 2016 at 10:31 PM

    You always make the simplest of the dish look so gorgeous. Aam dal or tok dal is something we all have grown up with, ma’s touch to everyday food make them extra special. my ma makes a spicy alu peyaj bhaja with this sweet n sour aam dal… Now I’m craving for some 🙂

    • Kankana Saxena
      Kankana Saxena
      June 9, 2016 at 6:51 AM

      You are always so kind Chitrangada 🙂 I just love how light and refreshing it tastes!

  • angiesrecipes
    angiesrecipes
    May 25, 2016 at 1:05 AM

    You make the simple everyday food look so fine and tempting!

  • Roy
    Roy
    May 25, 2016 at 4:34 AM

    Hi Kankana,

    I love bloggers who talk about memories. I for that matter have lost the opportunity to live a few of them again. Coming back to the post, don’t you think our markets or haats were so well regulated because there was no cold storage. whatever the sellers free made it to the market. Our parents were naturally tailored to eat seasonal. I think that is the reason they still are so well versed with the seasonality of the produce. I would love to make this dal. I think every region has its version. Stark green and the balance of yellow. Awesome

    • Kankana Saxena
      Kankana Saxena
      June 9, 2016 at 6:54 AM

      You are so correct and even today my Dad would always go for fresh produce. It’s normal for them and not something they have to learn 🙂

  • Appu
    Appu
    May 25, 2016 at 9:17 AM

    I’m going to try it the minute I get home. Sounds simply yum!

  • Shumaila
    Shumaila
    June 1, 2016 at 9:17 PM

    Loved reading about your mom and this dish. Its amazing how we are now harping about seasonal cooking, when our parents did it naturally. Have never eaten aam dal but its sounds wonderful. Your pictures are as always gorgeous. Love that background and the styling.

  • Taylor
    Taylor
    June 27, 2016 at 6:40 PM

    Just stumbled across your blog a few minutes ago, and wow! I am so happy I did. Your recipes and photography are truly stunning and things I haven’t seen before. I look forward to trying them out!