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Bengali tok dal green mango dal

Bengali Aam Dal / Green Mango Dal - A Hot Summer Favourite

Bengali green mango dal or aam dal is a hot summer favourite.
Course Side Dish
Recipe Cuisine Bengali, Indian
Keyword Bengali mango dal, Mango dal recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Recipe Ingredients

  • 1 Green mangoes , medium size
  • 1 cup Toor dal / arhar dal / split pigeon peas
  • 1 tsp Ginger , minced
  • Salt to taste
  • 1 tsp Turmeric powder
  • Hing / asafoetida : a pinch
  • 1 tsp Small black mustard seeds
  • 3-4 Dry red chillies
  • 1 tbsp Sugar (depends upon the sourness of the mango)
  • 1 tbsp Mustard oil
  • Bengali bhaja masala : a light pinch (optional)

Recipe Instructions

  1. Wash and soak the toor dal (or if you are using red lentils, then no need of soaking) for half an hour. It will get cooked easily .
  2. Wash, peel and cut the mangoes lengthwise. Use a sour mango for the recipe, else you will not be able to enjoy the real taste of the dish.
  3. Now pressure cook the dal with turmeric powder, mango pieces (reserve three four pieces for later use) and 1 1/2 cup water upto 2 whistle.

  4. Let it cool down on its own. Roughly mash few cooked pieces of mangoes, not all.
  5. Whisk the dal lightly. Do not make it mushy.
  6. Add 2 cups hot water, salt, sugar (adjust as per the sourness of the mango) and bring to a simmer again.
  7. Meanwhile, heat mustard oil in a small pan, temper the oil with dry red chillies, minced ginger and black mustard seeds, fry the reserved mango pieces till golden and soft.

  8. Sprinkle hing and bhaja masala (if using) over it, and let it sizzle.
  9. Pour it over the dal, close the lid and switch off the heat.
  10. Serve it after some 10 minutes.
  11. This is best enjoyed with plain steamed rice.

Recipe Notes

Tok dal can be made with red lentils or masoor dal also.
Use a sour mango for the recipe.

Bengali bhaja masala - roast 1 tsp of cumin seeds, fennel seeds (saunf) and 1 dry red chilli. Grind it to a fine powder.