A simple and delicious dal (soup) made with masoor (red lentil) and raw aam (mangoes), this is a Bengali staple to beat the scorching heat.
Place a second pan on low flame and heat mustard oil. When your nostrils begin to tingle with the smell of hot mustard oil, add the red chillies, mustard seeds and let them splutter.
Add a pinch of salt, some turmeric powder and cook till the mangoes are partially soft.
Once the mangoes are cooked adequately, pour in the cooked lentil (along with water) and quickly cover the pan. This is done to stop the aroma of the spices from escaping.
Check the seasoning. This is when you adjust the salt, the sweet and consistency of the dal. Cover and cook for 3 minutes.