Kancha Aam diye Tok Dal
A refreshing summer lentil soup made with raw green mangoes.
About this dish
A quintessential summer staple in Bengali households, this sour lentil soup acts as a cooling agent against the humid tropical heat. It is traditionally served at the beginning or middle of a meal to stimulate the palate. The balance of the earthy yellow split peas (Matar Dal) and the sharp acidity of raw green mangoes creates a refreshing contrast that is uniquely regional.
Ingredients
The Dal Base
- 200g (1 cup) Matar Dal (Yellow split peas), washed and soaked for 30 mins
- 750ml (3 cups) Water
- 1/2 tsp Turmeric powder
- 1 tsp Salt
The Sour Element
- 1 medium Raw Green Mango, peeled and sliced into thick wedges
- 2-3 Green chilies, slit
The Tempering (Phoron)
- 1 tbsp Mustard oil
- 1 tsp Mustard seeds (black)
- 2 Dry red chilies
- 1/4 tsp Fenugreek seeds (Methi)
Method
- 1
Pressure cook the lentils
Place the soaked matar dal in a pressure cooker with 3 cups of water, turmeric, and salt. Cook on medium-high heat for 3-4 whistles until the dal is soft but not completely disintegrated. If using a pot, simmer for 40 minutes until mushy.
- 2
Whisk the dal
Once the pressure releases, use a wire whisk or a 'dal-ghutni' to churn the lentils until smooth. The consistency should be thin and flowing, similar to a light soup rather than a thick stew.
- 3
Prepare the mangoes
Wash the raw mango wedges and boil them separately in a small cup of water for 5-7 minutes until they are tender but still hold their shape. Do not let them turn into a pulp at this stage.
- 4
Combine dal and mango
Add the boiled mango wedges along with their cooking water into the whisked dal. Add the slit green chilies and simmer on low heat for 5 minutes so the tartness infuses into the lentils.
- 5
Heat the mustard oil
In a small tempering pan, heat 1 tablespoon of mustard oil until it reaches its smoking point and the color lightens. This removes the raw pungency of the oil.
- 6
Temper the spices
Lower the heat and add the dry red chilies followed by the mustard seeds and fenugreek seeds. Wait for the seeds to crackle and release a toasted aroma, which takes about 30 seconds.
- 7
Final Tempering
Pour the hot tempering immediately over the simmering dal. You should hear a loud sizzling sound; cover the pot instantly with a lid to trap the smoky aromatics for at least 2 minutes.
- 8
Adjust consistency
Check the salt and sourness. If the mangoes are very tart, you may add a pinch of sugar (optional) to balance the flavors. The dal should be thin enough to pour over rice.
- 9
Final Simmer
Let the dal come to one final boil on medium heat. The mango pieces should look translucent and the oil droplets from the tempering should float on the surface.
Notes & variations
- Use Matar dal for the most authentic flavor, though Masoor dal (red lentils) can be used for a quicker version.
- Ensure the mangoes are not overcooked early on or the dal will become too thick and cloudy.
- Mustard oil is non-negotiable for the authentic 'ghrani' or aroma of this dish.
- Store in the fridge for up to 2 days; the tartness actually deepens over time.
Serve with
Steamed Basmati rice and a side of crispy potato fries (Alu Bhaja).
Cook's note
To prevent the dal from becoming overly sour, remove the mango stones before adding the wedges to the pot.