Aam dal (Bengali mango dal)

MANGO goes well with many preparations but an authentic  Bengali cuisine  is never complete without a lentil and if raw  mango pieces are mixed with the lentil it becomes so yummy that bengalees don't need any other item except some alu posto(potatoes with poppy seeds)..
This amdal can be prepared with  Tuer or even with mussoor dal. In the scorching heat it soothes your body. Do not make the dal too watery or too thick. There was a ritual amongst Bongs to mandatory prepare this amdal during "chaitra sankranti' " which generally falls around 14th April. They prepare this with the raw mango offered to the God.  People never use to start eating raw mango unless and until it was offered to God and then immersed to Ganges.

Now lets come to the recipe

INGRIDIENTS :

• Musoor dal 1 cup
• Raw mango 2 medium size
• Red dry chillies
•  Panchforon.1tsp
• Curryleaves 4-5
• Turmeric powder 1tsp.
• Sugar4tsp( if manoes are not so khatta you can use less sugar)
• Salt 1 tsp or according to your taste
• Oil 2 tsp

METHOD : 
Soak the dal for half an hour.
In the mean time cut the mangoes into thin slices ..
put oil in the pan and add the panchforon and curry leaves along with red dry chillies and fry it for few seconds ..

then add the mangoes along with salt and haldi powder and fry further for 2-3 minutes
Now add 2 cups of water and let it boil for sometime till the mangoes become soft.

now switch off the gas and keep this in a separate container for future use.
Now  boil the dal with enough water in pressure cooker. I gave 3 sitis as i want my dal adequately boiled with absolutely no particles
Now open the cover and add sugar  and stir the dal properly.
Lastly add the prepared mango and give it a mix.
Let the dal with mangoes boil for another 10 mins before you switch off the gas.,
 Caution.
don't stir vigorously after adding mangoes in the dal ..otherwise all gets churned together  and becomes a decoction.
SERVE this with gobindobhog chal and alu posto