Introduction

 

Kacche Aam Ki Rasam & Khatti Dal is more than just a recipe for me; it's a journey back to my childhood summers spent in my grandmother's kitchen. I vividly recall the scent of raw mangoes filling the air as she prepared this tangy and comforting dish. Each spoonful of the rasam and dal transported me to a time filled with laughter, warmth, and the delicious flavors of home-cooked meals. As I grew older, I learned to appreciate the simplicity and wholesomeness of this dish, finding solace in its familiar taste even when far away from home. Today, whenever I prepare Kacche Aam Ki Rasam & Khatti Dal, I'm reminded of the cherished memories and the love that went into every meal prepared by my grandmother's hands.

 

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Recipe of Tok Dal

 

Ingredients:

 

• 1 cup Masoor dal
• 2 pieces Raw mango
• Water (as required)
• 2 tbsp Oil
• 1/2 tbsp Mustard seeds
• 2 Dry red chillies
• 3 Green chillies
• 1/2 tbsp Salt
• 1 tsp Turmeric powder
• 1 tbsp Sugar

 

 

Method:

 

1. Pressure cook the masoor dal with water and salt until soft and cooked.
2. In a separate pan, heat oil and add mustard seeds, dry red chillies, and green chillies.
3. Add raw mango slices and sauté until softened.
4. Pour water into the pan, cover, and cook until mangoes become mushy.
5. Remove half of the mango slices and set aside. Mash the remaining mangoes in the pan.
6. Return the mashed mango to the pan, add cooked dal, turmeric powder, sugar, and extra water if needed.
7. Stir well and boil. Then, simmer for 5-10 minutes.

 

 

Serving:

 

1. Transfer the Tok Dal to a serving bowl.
2. Optionally, drizzle ghee on top.
3. Serve hot with steamed rice.

 

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Recipe of Raw Mango Rasam

 

Ingredients:

 

For Rasam Powder:

• 5-6 Dry red chillies
• 20-25 Black pepper
• 1/2 tbsp Methi seeds
• 4 tbsp Coriander seeds
• 2 tbsp Jeera (cumin seeds)
• 1 tbsp Chana dal (split chickpeas)
• 2 tbsp Tur dal (split pigeon peas)
• 1 tsp Hing (asafoetida)
• 12-15 Curry leaves

For Mango Rasam:

• 1 tbsp Oil
• 1/2 tbsp Mustard seeds
• 1 Green chilli (slit)
• 6-8 Curry leaves
• 1 tbsp Chopped ginger
• 1 cup Chopped tomato
• 1/2 cup Raw mango
• 1 tsp Hing (asafoetida)
• 1 cup Boiled tur dal (pigeon peas)
• 2 tbsp Rasam powder
• 1/2 tbsp Salt
• 1 tbsp Jaggery powder

Tempering:

• 1 tbsp Oil
• 1/2 tbsp Mustard seeds
• 6-8 Curry leaves

 

 

Method:

 

For Rasam Powder:

1. Dry roast all the ingredients for rasam powder until aromatic and golden brown.
2. Grind into a fine powder and set aside.

For Mango Rasam:

1. Heat oil and add mustard seeds, curry leaves, and slit green chilli.
2. Sauté chopped ginger, then add tomatoes and cook until soft.
3. Add raw mango slices, hing, and cook until softened.
4. Add boiled tur dal, water, rasam powder, salt, and jaggery.
5. Boil, then simmer.

For Tempering:

1. Heat oil, add mustard seeds and curry leaves.
2. Pour over the prepared rasam.

 

Serve: Enjoy hot with rice or as a soup.

 

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About the Recipe

 

Kacche Aam Ki Rasam & Khatti Dal is a traditional Indian dish that combines the tartness of raw mangoes with the richness of lentils. The rasam, made from fresh raw mango pulp, is infused with aromatic spices, while the khatti dal, cooked with tangy tamarind, complements it perfectly. Together, these two components create a harmonious balance of flavors and textures that is both comforting and satisfying. Whether served with steamed rice or enjoyed on its own, Kacche Aam Ki Rasam & Khatti Dal is sure to evoke feelings of nostalgia and warmth with every bite.

 

 

Cooking Tips

 

1. Choose Ripe Raw Mangoes: Select ripe but firm raw mangoes for the best flavor and texture in the rasam.
2. Soak Tamarind: To extract maximum flavor, soak the tamarind in warm water before adding it to the dal.
3. Temper Spices: Temper the spices in hot oil or ghee before adding them to the dal for enhanced flavor.
4. Adjust Consistency: Adjust the consistency of the rasam and dal by adding more water if necessary to achieve the desired thickness.
5. Garnish with Fresh Herbs: Garnish the dish with fresh coriander leaves or curry leaves for added freshness and flavor.

 

 

Pairing Guide

 

• Steamed Rice: Serve Kacche Aam Ki Rasam & Khatti Dal with steamed rice for a wholesome and satisfying meal.
• Roti or Paratha: Enjoy the dish with freshly made roti or paratha for a comforting and filling experience.
• Papad and Pickles: Pair the rasam and dal with crunchy papad and a variety of pickles for an extra burst of flavor.

 

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Frequently Asked Questions about Kacche Aam Ki Rasam & Khatti Dal

 

1. What is Kacche Aam Ki Rasam & Khatti Dal?
   • Kacche Aam Ki Rasam & Khatti Dal is a traditional Indian dish made with raw mangoes and lentils cooked with spices.
2. Can I use ripe mangoes instead of raw mangoes for this recipe?
   • While raw mangoes are traditionally used, you can substitute ripe mangoes for a slightly sweeter flavor.
3. How do I adjust the tartness of the dish?
   • You can adjust the tartness of the dish by adding more or less raw mango pulp or tamarind according to your taste preferences.
4. Is this dish spicy?
   • The level of spiciness can be adjusted by adding more or fewer green chilies or red chili powder according to your preference.
5. Can I make this dish ahead of time?
   • Yes, you can make Kacche Aam Ki Rasam & Khatti Dal ahead of time and reheat it before serving. It tastes even better the next day as the flavors have time to meld.
6. Can I freeze the leftovers?
   • Yes, you can freeze the leftover rasam and dal in an airtight container for up to one month. Thaw and reheat before serving.
7. What other ingredients can I add to enhance the flavor?
   • You can add ingredients like garlic, ginger, or curry leaves during the tempering process to enhance the flavor of the dish.
8. Can I skip the tempering step?
   • While tempering enhances the flavor of the dish, you can skip it if desired. However, it may alter the overall taste slightly.
9. Is Kacche Aam Ki Rasam & Khatti Dal vegan-friendly?
   • Yes, this dish is vegan-friendly as it contains no animal products.
10. Can I adjust the consistency of the rasam and dal?
    • Yes, you can adjust the consistency by adding more water or reducing it during the cooking process to achieve the desired thickness.

 

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