We are just back from Mexico. The weather there constantly reminded me of sultry Kolkata. The temperature hovered around 35 Celsius and the humidity at 99%. Even though I was having my fill of Taco’s and Tequila’s what I craved was Mango Daal and Alubhaja, the staple summer lunch of Bong’s.
- 1 cup red lentil
- 1 small raw mango peeled and cut into big chunks
- 1/2 tsp. turmeric powder
- 1/2 tsp. sugar
- 1 tsp. black mustard seeds
- 2-3 dry red chilies
- 1 tbsp. mustard oil
- salt to taste
Wash lentils till water runs clear and transparent. Add chunks of mango, turmeric powder and a pinch of salt to it. Boil lentil with 2 cups of water in a pressure cooker till 1whistle comes. Turn off the heat and wait till the pressure settles down.
Open the lid and gently stir the mixture once.
Heat mustard oil in a small pan till it starts smoking. Now reduce the heat and temper it with mustard seeds and whole dry red chilies. Once they stop spluttering add the tempered oil into the lentil mixture. Season it with salt and sugar and once again turn on the heat. Let it simmer for a minute or two and then turn the heat off.
Serve with hot rice and alubhaja.