Kacha Aamer Tok Daal (Soupy Red Lentils with Raw Mango)

Peel the skin of the mango and cube them into small pieces. Cut the flesh around the seed. Make sure not to cut through the seed as it may make the daal dark and astringent.

Wash the daal and pressure cook it with double the amount of water. I don't put salt or turmeric while pressure cooking the daal. Cook for two whistles or as required by the quality of daal you are using.

Whisk the pressure cooked daal with a ladle or wire whisk so that a thick consistency is formed.

Heat oil in a wok. Temper the oil with mustard seeds and red chillis. Cover the lid while the mustard seeds splutter.

Now toss in the raw mango cubes and fold in. Add two table spoon of water and medium the flame. Cover the lid and let the mango cook.

It will take roughly 4-5 minutes for the mangoes to become tender enough. Take care not to over cook the mangoes as they will become mushy and when mixed with daal will render it more sour.

Now add the whisked daal into the wok and mix well. Add turmeric, salt

Cover the lid and cook for a couple of minutes till the daal boils. Turn off the heat and let it rest for a while to soak in the flavours of the spices and the raw mango to release its sourness.

Serve with steamed rice. I prefer to have some sweet vegetable dish with the sour daal like potoler dolma. But you can serve it with any vegetable dish.