A comfort food for Bengalis in summer is Musur Dal with Green Mango, also called Tok-er Dal.
The sour-cum-sweet taste of the dal gives relief to the palate in the intense heat of April/May. Green mangoes are available in plenty during this time, and 3/4th of a sour mango would be enough for making this dal.
It is light on the stomach, tasty and nutritious with the pulp of green mango. Best relished with a side of potato fritters or alu bhaja and ladies finger/bhindi bhaja.
Tok-er Dal:
Take a cup of musoor or musur dal, half a cup of mung dal, and wash it thoroughly in a large collander. Boil 3 cups of water and add the washed dal. Alternately, you can pressure cook the dal in twice the amount of water, till one or two whistles of the cooker.
When the dal is soft, remove from fire. Peel and chop a small green mango into small pieces. Discard the seed.
Heat oil in a pan/kadhai and add a spoonful of black mustard seeds. When these splutter, add the mango pieces and saute till mango pieces are soft. Add a little of the dal water if pieces do not soften enough. Check softness with slotted spoon.
When the green mango pieces are soft enough, add the entire dal along with the water. Add a pinch of haldi (turmeric) powder and half a teaspoon of salt. Add about half a cup of sugar. Mix well and keep simmering the dal till sugar mixes. Check taste and add salt or sugar to adjust.
Remove from fire. Your tok-er dal is ready to serve!
Alu Bhaja:
Peel one large potato and slice into thin pieces, first lengthwise, then sideways. Add pinch of salt. Heat vegetable oil in kadhai and deep fry the alu pieces. Remove from oil when they start browning.
Your alu bhaja is ready to be served.
Bhindi bhaja:
Wash and chop ten ladies fingers or bhindi into small pieces breadth-wise. Remove stems and tails. Smear a little salt and fry in oil on high heat. Remove when bhindi is lightly browned.
Happy eating!
The sour-cum-sweet taste of the dal gives relief to the palate in the intense heat of April/May. Green mangoes are available in plenty during this time, and 3/4th of a sour mango would be enough for making this dal.
It is light on the stomach, tasty and nutritious with the pulp of green mango. Best relished with a side of potato fritters or alu bhaja and ladies finger/bhindi bhaja.
Tok-er Dal:
Take a cup of musoor or musur dal, half a cup of mung dal, and wash it thoroughly in a large collander. Boil 3 cups of water and add the washed dal. Alternately, you can pressure cook the dal in twice the amount of water, till one or two whistles of the cooker.
When the dal is soft, remove from fire. Peel and chop a small green mango into small pieces. Discard the seed.
Heat oil in a pan/kadhai and add a spoonful of black mustard seeds. When these splutter, add the mango pieces and saute till mango pieces are soft. Add a little of the dal water if pieces do not soften enough. Check softness with slotted spoon.
When the green mango pieces are soft enough, add the entire dal along with the water. Add a pinch of haldi (turmeric) powder and half a teaspoon of salt. Add about half a cup of sugar. Mix well and keep simmering the dal till sugar mixes. Check taste and add salt or sugar to adjust.
Remove from fire. Your tok-er dal is ready to serve!
Alu Bhaja:
Peel one large potato and slice into thin pieces, first lengthwise, then sideways. Add pinch of salt. Heat vegetable oil in kadhai and deep fry the alu pieces. Remove from oil when they start browning.
Your alu bhaja is ready to be served.
Bhindi bhaja:
Wash and chop ten ladies fingers or bhindi into small pieces breadth-wise. Remove stems and tails. Smear a little salt and fry in oil on high heat. Remove when bhindi is lightly browned.
Happy eating!
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