We were at my mom’s few weeks ago and she prepared lentil with green mango. Juicy, tangy, spicy and full of flavors. It’s been forever since I had green mango with lentil. Must be fourteen years or more and I had almost forgotten about this soup. I love mango and I used to love lentil with green mango growing up. Don’t know why I never picked up any green mangoes from the grocery isle until she revived my memories. Ever since we returned, I have prepared this dish twice already in the last few weeks which is a lot considering we eat the traditional rice, dal(lentil), fish/meat only on weekends. Thank you mom for reminding me of this dal.
This is a dish prepared mainly during summer since that’s when green mangoes are plenty in Bangladesh. During a scorching hot day, this soup will cool you down but will provide comforting warmth during a cold or rainy day also. Bottom line, this doesn’t necessarily have to be a summer soup. You can prepare anytime as long as green mangoes are available. This can be consumed either hot or cold, with rice or just as is as a soup. No matter how you serve, your taste buds will be brimming with zesty, luscious, lip-smacking flavors.
Panch foron translates to five spices. It is an essential in my kitchen like many other Bengalis. The spice is same part mixture of nigella seeds, cumin seeds, mustard seeds/wild celery seeds, fennel seeds and fenugreek seeds. If you do not have all of these 5 spices, you may use whatever is available to you from this list. Using only cumin seeds also provide a distinct flavor if that is the only one available to you. Though the flavor and taste will be vastly different, if green mangoes are too sour for your taste buds, you are welcome to use tomatoes.
- 1 cup lentil
- 2-3 cups water
- 1 green mango, peeled and cut into 1 inch squares
- 1 tea spoon turmeric
- 1 onion, finely chopped
- 2-3 garlic cloves, finely chopped
- 2 red chili
- 1 tea spoon panch foron
- Cilantro for garnishing
- 2 table spoon olive oil
- Salt to taste
- Boil lentils with salt and turmeric until semi tender. Start with 2 cups of water and add as needed if lentil becomes too thick.
- Add mango pieces and continue to boil until soft.
- Heat oil in a separate pan. Sauté onion until translucent.
- Add garlic and chili and continue to sauté until fragrant.
- Add Panch foron and let splatter.
- Pour over boiled lentil and mango. Add salt.
- Garnish with cilantro.