Tok Dal / Bengali style Raw Mango Dal

There is an old saying among Bengalis that having Tok Dal in summer helps to keep your body cool. Whether true or not, I like raw mangoes in any form, so this dal. Ma used to cook this Tok Dal with Motor dal (Yellow split Peas) and Masoor dal both. I like the Motor dal version more, Motor dal has its own unique taste, which is creamy and tastes great when cooked with the seasonal raw mangoes.

The recipe is easy, and calls for basic pantry staple spices. In the end, the whole story gets much more comforting when you mix this with steamed rice and eat it.

Tok Dal / Bengali style Raw Mango Dal
Tok Dal / Bengali style Raw Mango Dal

 

Tok Dal / Bengali style Raw Mango Dal

Bengali Tok Dal is synonymous with summer, cooked with seasonal raw mangoes, this dal is comforting and cooling to the body.

Course Main Course
Cuisine Indian
Keyword gluten-free
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 People
Author Chandrima

Ingredients

  • 1 cup- Motor Dal / Yellow split Peas (read notes)
  • 1- Kacha Aam / Raw Mango (medium-sized)
  • 2- Green chillies (halved)
  • 1- Whole dry red chilli
  • ¼ tsp- Kalo sorshe / Black mustard seeds
  • ¼ tsp- Mouri / Fennel seeds
  • ½ tsp- Turmeric powder
  • Salt to taste
  • Mustard oil

Instructions

  1. Wash the dal 3-4 times under running water, drain and keep aside. 

  2. Pressure cook the dal with water (water level should be 1″ up from the dal), salt, green chilies and ½ tsp of mustard oil. Check after 2 whistles for the doneness. The dal needs to be cooked with the grains visible and mushy at the same time. Open the lid after the pressure has reduced.

  3. Peel the raw mango, cut it into cubes, wash and keep aside.

    Cut into cubes
  4. In a kadai add the mango pieces with water and ¼ tsp of salt, cook over medium heat until the mangoes are tender, drain and keep aside.

  5. Heat 1 tsp oil in the kadai, temper with fennel seeds, black mustard seeds and dry red chilli. 

  6. Next, add the boiled dal, raw mango pieces, turmeric powder, and salt. Add water according to your preference for a thicker or thinner dal, check salt. Mix well and give this a good boil over medium heat for 2 minutes. Remove from the heat and transfer to a bowl.

  7. Serve hot with steamed rice, enjoy! 

Recipe Notes

  • This dal can be cooked with Masoor dal / Red lentils as well.
  • In my recipes, I use 250 ml cups. 1 cup = 250ml.
Tok Dal Ingredients
Tok Dal Ingredients
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