এই গরমে বানিয়ে নিন ২ রকমের টক ডালের রেসিপি

Ingredients

• 1 kg Masoor Dal (washed and soaked 10‑15 minutes)
• 2.5 liters Water (fresh water for pressure cooking and adjusting consistency)
• 1 tsp Turmeric Powder (for pressure cooking the dal)
• 1 tbsp Salt (for cooking the dal (adjust to taste))
• 2 medium Raw Mango (peeled and cut into thick pieces (≈300 g))
• 2 tbsp Mustard Oil (for tempering the mango dal)
• 3 whole Dry Red Chilies (for tempering the mango dal)
• 2 whole Green Chili (sliced, for mango dal)
• 0.5 tsp Mustard Seeds (for mango dal tempering)
• 1 tsp Sugar (optional, to balance tanginess)
• 12 g Ginger (grated, for Gujarati dal)
• 4 whole Green Chili (for Gujarati dal)
• 0.5 tsp Black Mustard Seeds (for Gujarati dal tempering)
• 0.5 tsp Fenugreek Seeds (also called mouri, for Gujarati dal tempering)
• 1 tsp Cumin Seeds (for Gujarati dal tempering)
• 1 piece Cinnamon Stick (small piece for Gujarati dal tempering)
• 5 sprigs Curry Leaves (for Gujarati dal tempering)
• 50 g Raw Almonds (roasted in oil for Gujarati dal)
• 1 tsp Turmeric Powder (for Gujarati dal)
• 1 tbsp Salt (additional for Gujarati dal (adjust to taste))
• 3 medium Tomato (chopped, for Gujarati dal)
• 1.5 tsp Jaggery (for sweet balance in Gujarati dal)
• 2 tsp Tamarind Pulp (for tanginess in Gujarati dal)

Instructions

1. Wash and Soak Dal

   Rinse the masoor dal 2‑3 times under running water until the water runs clear. Soak in fresh water for 10‑15 minutes.

   Time: PT5M

2. Pressure‑Cook Dal

   Drain the soaking water. Transfer dal to the pressure cooker, add 2.5 L fresh water, 1 tsp turmeric and 1 tbsp salt. Close the lid and cook on medium flame for about 10 minutes (≈2 whistles).

   Time: PT10M

   Temperature: medium flame

3. Prepare Mango Pieces

   Peel the raw mangoes and cut into thick, uniform pieces (about 2 cm cubes). Set aside.

   Time: PT5M

4. Temper Mango Dal

   Heat 2 tbsp mustard oil in a kadai over medium heat. Add ½ tsp mustard seeds, 3 whole dry red chilies, sliced green chilies and sauté for 10 seconds. Add mango pieces, 1 tsp turmeric, salt to taste and optional 1 tsp sugar. Cook on low flame, stirring gently, for 4‑5 minutes until mango softens and releases some juice.

   Time: PT7M

   Temperature: low flame

5. Combine Mango Dal

   Add the cooked dal to the mango mixture, stir well and add water as needed to reach a semi‑thick consistency. Bring to a gentle boil, simmer for 3 minutes, then turn off the heat.

   Time: PT5M

   Temperature: low flame

6. Prepare Gujarati Dal Spice Mix

   Finely crush 12 g ginger, 4 whole green chilies, a pinch of salt and 3 whole dry red chilies together (or pulse in a blender). Set aside.

   Time: PT5M

7. Temper Gujarati Dal

   In a clean kadai, heat 2 tbsp mustard oil over medium heat. Add 3 dry red chilies, ½ tsp black mustard seeds, ½ tsp fenugreek seeds, 1 tsp cumin seeds, a small cinnamon piece and a few curry leaves. Fry for 10 seconds. Add 50 g raw almonds and roast on low flame for 2‑3 minutes, stirring constantly.

   Time: PT5M

   Temperature: low flame

8. Add Ginger‑Chili Mix

   Stir in the crushed ginger‑chili mixture and sauté on low flame until the raw aroma disappears (about 2 minutes).

   Time: PT2M

   Temperature: low flame

9. Spice the Gujarati Dal

   Add 1 tsp turmeric, 1 tbsp salt and the chopped tomatoes. Cook, stirring occasionally, until tomatoes break down and oil separates (≈5 minutes).

   Time: PT5M

   Temperature: medium flame

10. Finish Gujarati Dal

    Add the cooked dal, enough water to achieve a thick but pourable consistency, 1‑1.5 tsp jaggery, and 2 tsp tamarind pulp. Stir well, bring to a boil, then simmer on low flame until the dal thickens (≈8 minutes). Adjust salt or sweetener if needed.

    Time: PT8M

    Temperature: low flame

11. Serve

    Turn off the heat. Serve both dal varieties hot with steamed rice or roti.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

6 g

Fiber

8 g

Ingredient Substitutions

• Instead of Masoor Dal: Moong Dal, Toor Dal
• Instead of Turmeric Powder: Fresh turmeric
• Instead of Raw Mango: Tamarind pulp
• Instead of Mustard Oil: Any high‑smoke‑point oil
• Instead of Dry Red Chilies: Kashmiri red chili
• Instead of Green Chili: Jalapeño
• Instead of Sugar: Jaggery
• Instead of Ginger: Ginger paste
• Instead of Raw Almonds: Cashews
• Instead of Turmeric Powder: Fresh turmeric
• Instead of Tomato: Canned tomatoes
• Instead of Jaggery: Brown sugar, Honey
• Instead of Tamarind Pulp: Lemon juice

Equipment Needed

• Pressure Cooker
• Kadai or Deep Pan
• Knife
• Cutting Board
• Measuring Spoons
• Ladle
• Wooden Spoon or Spatula
• Bowl
• Stove

Critical Steps — Do Not Skip

• Soaking the dal ensures even cooking
• Use fresh water for pressure cooking – do not reuse soaking water
• Low flame is essential when cooking mango to keep pieces intact
• Roast almonds until golden for authentic Gujarati flavor
• Balance sweet (jaggery/sugar) and sour (mango/tamarind) precisely

Chef Tips from the Video

• Press the cooked dal through a fine mesh sieve for an ultra‑smooth texture if desired
• Use a ripe but firm mango for the best balance of tang and texture
• Add a few fresh coriander leaves at the end for extra freshness

Troubleshooting

Storage

Refrigerator: Store each dal in airtight containers for up to 4 days

Freezer: Freeze in portion‑size bags for up to 1 month

Room temperature: Not recommended; dal should be refrigerated after cooling

Make-Ahead Tips

• Cook the dal ahead of time and refrigerate; reheat gently before adding final spices
• Mango pieces can be stored in water with a squeeze of lemon to prevent browning

Frequently Asked Questions