• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Father’s Day Brunch Recipes
  • Recipe Index
  • Indian Recipes
  • My Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Dal » Bengali Tok Dal (Kancha Aamer Diye Tok Dal, Toker Dal)

    Published: Jun 9, 2022 | Last Updated On: Jun 9, 2022 by Neha Mathur

    Bengali Tok Dal (Kancha Aamer Diye Tok Dal, Toker Dal)

    0 shares
    Jump to Recipe

    Bengali Tok Dal (Kancha Aamer Diye Tok Dal, Toker Dal) is a Bengali dish where lentils are cooked with green mangoes. Make it using my traditional recipe.

    Here are some more Bengali recipes that you may like – Tomato Khejur Chutney, Chaler Payesh, Veg Pulao, Mishti Pulao, and Cholar Dal.

    Bengali tok dal served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Bengali Tok Dal (Kancha Aamer Diye Tok Dal, Toker Dal) is sweet and sour Bengali style lentils wth green mangoes.

    It is a light lentil soup that is very popular in Bengali households during summers when raw green mangoes are in season.

    Ingredients

    Lentils – This dish is popularly made using red lentils (pink masoor dal) but you can also make it with toor dal or moong dal.

    Green Mangoes – Use tangy and sour raw green mangoes. You can also replace green mangoes with hog plum (amra).

    Others – You will also need turmeric powder, salt, sugar, mustard oil, dried red chili, and panch phoron.

    If mustard oil is not available, then use vegetable oil in its place.

    You can make panch phoron at home or use a store-bought spice mix.

    Serving Suggestions

    Serve tok dal with steamed basmati rice, jeera rice, or rotis.

    Toker dal can also be served with a side of aloo sheddo or sautéed vegetables, such as potatoes, carrots, and green beans.

    For a more substantial meal, serve it with chicken or lamb curry.

    Storage Suggestions

    Tok dal can be stored in an airtight container in the fridge for up to 3 days.

    Leftover dal can also be frozen for up to 2 months.

    You Might Also Like

    • Hyderabadi Masoor Ki Khatti Dal
    • Kerala Style Varutharacha Sambar
    • Maharashtrian Katachi Amti
    • Malwa Dal

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Bengali Tok Dal (Kancha Aamer Diye Tok Dal, Toker Dal) is a Bengali dish where lentils are cooked with green mangoes. Make it using my traditional recipe.

    Bengali Tok Dal Recipe (Kancha Aamer Diye Tok Dal, Toker Dal)

    Bengali Tok Dal (Kancha Aamer Diye Tok Dal, Toker Dal) is a Bengali dish where lentils are cooked with green mangoes. Make it using my traditional recipe.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 6 people
    Calories: 151kcal
    Author: Neha Mathur

    Ingredients 

    For The Dal

    • 1 cup red lentils (pink masoor dal)
    • 1 large green mango (or 2 small green mangoes, peeled and cut into wedges)
    • 1 teaspon turmeric powder
    • 1 teaspoon sugar
    • 1 teaspoon salt (or to taste)
    • 4 and ½ cups water (divided)

    For Tempering

    • 2 tablespoons mustard oil
    • 1 dry red chili (broken into 2-3 pieces)
    • 1 teaspoon panch phoron
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    Cook The Dal

    • Rinse the dal with water 2-3 times and add it to a pressure cooker.
    • Add green mango, turmeric powder, sugar, salt, and 3 cups of water and stir gently.
    • Close the lid of the cooker and pressure cook for one whistle on high heat
    • Reduce the heat to low and cook for 12 minutes
    • Remove the cooker from the heat and let the pressure release naturally.
    • Open the lid of the cooker and gently mash the dal with the back of a ladle.
    • Add the remaining water and mix well.
    • Check for salt and add more if needed.
    • Note – To cook the dal in an instant pot, add dal, mango, turmeric powder, sugar, salt, and 2 cups of water to the instant pot. Close the lid and press PRESSURE COOK. Set the timer to 12 minutes. Once the timer goes off, do a 10-minute NPR followed by QPR. Open the lid and mash the dal. Add the remaining water and mix well. Check for salt and add more if needed.

    Temper The Dal

    • Heat mustard oil in a small pan.
    • Once the oil is hot, add dry red chilies and panch phoron and let them crackle for 4-5 seconds.
    • Pour the tempering over the dal and mix well
    • Serve hot.

    Notes

    This dish is popularly made using red lentils (pink masoor dal) but you can also make it with toor dal or moong dal.
    You can also replace green mangoes with hog plum (amra).
    If mustard oil is not available, then use vegetable oil in its place.

    Nutrition

    Calories: 151kcal | Carbohydrates: 19g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 398mg | Potassium: 292mg | Fiber: 9g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!
    « Bengali Aloo Sheddo (Alu Sheddho)

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    My Cookbook

    Buy Now on Amazon

    Father's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Most Popular Recipes

    • Hibachi Fried Rice
    • Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP