Kacche Aam Aur Lehsun Ki Dal Recipe – Curried Lentils with Mango & Garlic
This vibrant, tangy, and aromatic dish is a perfect blend of raw mangoes and roasted garlic, simmered with toor dal, and enhanced with aromatic spices. Kacche Aam Aur Lehsun Ki Dal, also known as Curried Lentils with Mango & Garlic, is a wholesome side dish that pairs beautifully with steamed rice or phulkas. A perfect summer recipe when raw mangoes are in season, it not only tantalizes your taste buds but also brings nutritional benefits, making it a must-try during the hotter months.
Cuisine: Indian
Course: Side Dish
Diet: High Protein Vegetarian
Ingredients for Kacche Aam Aur Lehsun Ki Dal:
| Ingredients | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Raw Mango, cut into 1-inch pieces | 1 Mango |
| Tomato, finely chopped | 1 Tomato |
| Green Chilli, slit | 1 Green Chilli |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Water | 2 1/2 cups |
Ingredients for Seasoning (Tadka):
| Ingredients | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Garlic, thinly sliced | 4 cloves |
| Cumin seeds (Jeera) | 1 teaspoon |
| SSP Asafoetida (Hing) | 1/4 teaspoon |
| Kashmiri Red Chilli Powder | 1/4 teaspoon |
| Dry Red Chillies | 2 Dry Red Chillies |
| Fresh Coriander Leaves, chopped | Small bunch |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serving Size: 4-5 servings
Instructions:
-
Preparing the Dal:
- Start by cleaning and washing the toor dal (split pigeon peas) thoroughly.
- In a pressure cooker, combine the washed toor dal with the raw mango pieces, chopped tomato, slit green chili, turmeric powder, salt, and 2 1/2 cups of water.
- Close the pressure cooker lid and cook for about 4 whistles on medium heat. After the last whistle, turn off the heat and let the pressure release naturally.
-
Finishing the Dal:
- Once the pressure has released, open the lid of the cooker and stir the dal well. Check the seasoning and adjust the salt and spice levels as needed. You can also adjust the consistency of the dal by adding a little more water if you prefer a thinner consistency.
- Stir in the freshly chopped coriander leaves and mix gently. Your base dal is now ready.
-
Making the Tadka (Seasoning):
- In a small tadka pan, heat 1 tablespoon of ghee over medium heat.
- Once the ghee is hot, add cumin seeds, dry red chilies, and thinly sliced garlic. Sauté for a few seconds until the garlic turns golden brown and aromatic.
- Next, add the asafoetida (hing) and Kashmiri red chili powder to the hot ghee, stirring it quickly to release the flavors. Turn off the heat immediately to prevent the spices from burning.
-
Serving:
- Pour the hot tadka over the cooked dal. The aromatic ghee with the spices will enhance the flavors of the dal, adding a delicious smoky, garlicky touch.
- Transfer the dal to a serving bowl and serve immediately with hot phulkas or steamed rice. For a complete meal, pair it with some papad and beetroot raita.
Tips:
- The tanginess of the raw mangoes in this recipe brings a refreshing twist to the dal, making it perfect for the summer months when mangoes are in season.
- You can adjust the consistency of the dal according to your preference by adding more or less water.
- If you prefer a spicier dal, feel free to increase the number of dry red chilies or add more green chilies.
- For added flavor, you can also garnish the dal with a few more fresh coriander leaves before serving.
This Kacche Aam Aur Lehsun Ki Dal is a simple yet flavorful dish, perfect for a light and nutritious meal. The raw mangoes impart a tangy zing, while the garlic and spices elevate the dal to a whole new level of taste. Whether served with rice or phulkas, this dal is sure to be a family favorite. Enjoy this tangy delight as a side dish or main course during your summer meals!
