Tak Daal/ Aam Daal

This sour lentil recipe is another very famous preparation with lentils in Bengal. It is mostly a summer favourite. In my in-law’s place this is a ritualistic mandate for lunch on Bengali New Year’s Day. Starting from the age group 8-80 this always is a favourite, ohh your’s too? But don’t know how to prepare it? Here you go with the recipe.
Ingredients:
• Dry-fried Moong Daal
• Raw Mangoes – chopped into thin slices and boiled with water, salt and turmeric – kept aside after draining the water.
• Curry Leaves (optional)
• Mustard Seeds
• Ginger Paste
• Turmeric Powder
• Salt and sugar to taste (You can use Molasses instead of sugar)
• Dried red chilies
• Green Chilies
• “PNachforan” or the Indian Five spices
• Oil for cooking (Mustard oil)

Method:
• Wash the daal well
• Boil the same in a heavy based pan
• Add turmeric powder, green chilies and salt.
• When the daal becomes soft, add the mangoes.
• When the mangoes have softened almost like pulp, add ginger paste.
• Cook for a while.
• Add the sugar/molasses.
• In a pan, heat oil, and add the dried red chilies, curry leaves (optional – we leave it out mostly) and mustard seeds for tempering
• Let these fry for a while
• Add this to the daal. Reduce the heat
• Bring to your desired consistency
• Remove from heat and serve with steamed rice. You may serve this dal lukewarm.