Honestly speaking, when raw mango mingles with red lentil, wonder happens. Tok Dal is when you cook a typical Bengali style lentil soup, but, add some raw mango pieces for that tanginess and yumminess. This is a summer delight. Bengali cuisine has some super interesting ways to use raw mangoes in its dishes and this is just one of them and the other super popular one is Kancha Aamer Tok. While Tok Dal is served as a part of the main meal, Tok is typically served at the end of the meal. Apart from being tasty, they are truly healthy. Kancha Aam or Raw Mango is what you need to keep going in this scorching summer heat. And yes, don’t forget to have Aam Panna as you refreshment drink on a hot sunny afternoon…
Generally, Masoor Dal (red lentil) or Moong Dal (yellow lentil) is used to make Tok Dal. But, if you want you can definitely give it a try with lentil of your choice. If you ask me, I prefer Masoor Dal over everything while preparing Tok Dal. Also, this is best served with rice and different bhaja (fries). Tok Dal can also be served with Shukto and the combination tastes heavenly. Dal has always been an integral part of Bengali cuisine and we just keep adding the seasonal twists to the dal that we eat on a regular basis.
While summer is already here, I have already started making Tok Dal almost in every week. This is the time when you find local markets flooding with those gorgeous green mangoes and I am definitely making the best out of it. The quantity of ingredients I am mentioning below is good for making a big batch of Tok Dal that can give you around 5 servings. You can adjust the quantity according to your need. Here’s the recipe of Tok Dal for you all.
- 1 cup masoor dal
- 1 large mango, peeled and cut into vertical pieces, discard the seed
- 5 green chilli, slitted from middle (2 + 3)
- 2 dry red chilli
- 1/2 tea-spoon turmeric powder
- 2 table-spoon mustard oil
- 2.5 cup water + some extra, if needed
- salt, according to taste
- Boil some water in a vessel and add the mango pieces. Boil for 5 minutes and turn off the flame. Cover and let it rest for another 5 minutes and you will see mango pieces turning little soft. The pieces should be intact yet soft. We don’t want them soggy or mushy.
- Discard the hot water and wash the pieces under running water to stop its cooking process. Keep aside.
- Meanwhile, add masoor dal, water, turmeric powder and 1 tea-spoon salt in a pressure cooker. Cook for 3-4 whistles and let the pressure settle down naturally. Open the lid and mash the cooked dal properly with a dal ghutni (dal masher). Keep aside.
- Now, heat oil in an wok and temper with dry red chillies and two green chillies. Allow them to splutter.
- Add mango pieces and lightly fry them over medium flame for 2 minutes.
- Add boiled dal and give a proper mix. If you are happy with the consistency, no need to add extra water. If it is too thick for you, add required warm water and give a quick mix. Also, check for salt at this stage, add more if required.
- Add remaining green chillies, cover the lid and cook over low to medium flame for approximately 7 minutes and it’s done.
- Your Tok Dal is ready to be served now.
Serve with rice and sides and enjoy. I always keep a bowl of leftover Tok Dal for next day use. I feel the taste enhances that way even more. Do try this and let me know in comments about how you like it. You can also tag me on Instagram using the handle @when_a_bong_cooks.