Bengali Tok Dal is synonymous with summer, cooked with seasonal raw mangoes, this dal is comforting and cooling to the body.
Wash the dal 3-4 times under running water, drain and keep aside.
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.
Peel the raw mango, cut it into cubes, wash and keep aside.
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.
Heat 1 tsp oil in the kadai, temper with fennel seeds, black mustard seeds and dry red chilli.
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.
Serve hot with steamed rice, enjoy!