Tok Dal

5 from 1 vote

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

Here are some more lentil recipes: Dal Tadka, Malwa Dal, Panchmel Dal, Green Moong Dal, and Raw Mango Dal.

Bengali tok dal served in a bowl.
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About Tok Dal

Tok Dal (Kancha Aamer Diye Tok Dal, Toker Dal, Tauk Dal) is a Bengali-style dish where lentils are cooked with raw green mangoes.

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

Aamer tok dal with plain white rice is soul food for many Bengalis. It is a great dish that pays tribute to the king of fruits, the mango.

You can cook the lentils in a traditional stovetop pressure cooker or an instant pot. I have included both methods in the recipe card below. Choose the one that suits you best.

My recipe serves six, but it can be easily doubled or tripled. I made it in a 3-liter pressure cooker (3-qt instant pot). If scaling the recipe, use a bigger pressure cooker or a 6-qt instant pot.

Ingredients

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

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

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

If mustard oil is unavailable, use any other cooking oil.

You can make Panch Phoron at home or use a store-bought spice mix.

How To Make Tauk Dal

Cook The Lentils

Rinse 1 cup pink masoor dal with water 2-3 times and add it to an instant pot.

Add the following ingredients and stir gently.

  • ½ large green raw mango (peeled and cut into wedges)
  • 1 teaspoon turmeric powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 cups of water
Lentils, raw mango, turmeric powder, sugar, salt and water added to the inner pot of an instant pot.

Close the instant pot lid and set the valve to the sealing position.

Lid of the instant pot secured.

Press PRESSURE COOK and set the timer to 12 minutes at high pressure.

Once the timer goes off, let the pressure release naturally for 10 minutes.

Release the remaining pressure manually and open the lid.

Cooked dal.

Gently mash the dal with the back of a ladle.

Add more water to adjust the consistency of the dal.

Check for salt and add more if needed.

Note – To cook the lentils in a traditional stovetop pressure cooker, add the rinsed dal, mango, turmeric powder, sugar, salt, and 3 cups of water. Cook for one whistle over high heat. Reduce the heat to low and cook for 12 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid. Gently mash with the back of a ladle. Add more water to adjust the consistency. Check for salt and add more if needed.

Water added to adjust the consistency of the cooked dal.

Temper The Dal

Heat 2 tablespoon mustard oil in a small pan over medium-high heat.

Once the oil is hot, add 1 dry red chili (broken into 2-3 pieces) and 1 teaspoon panch phoron and let them crackle for 4-5 seconds.

Dry red chili and panch phoron added to hot mustard oil in a small pan.

Pour the tempering over the dal and mix well.

Serve hot.

Tempering poured over ready tok dal.

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Tok Dal (Kancha Aamer Diye Tok Dal, Toker Dal) is a Bengali dish in which lentils are cooked with green mangoes. Make it using my easy recipe.
5 from 1 vote

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

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.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 6 people

Ingredients 

For The Dal

  • 1 cup split and skinned red lentils (pink masoor dal)
  • ½ large green raw mango (or 1 small raw mangoes, peeled and cut into wedges)
  • 1 teaspoon turmeric powder
  • 1 teaspoon granulated white sugar
  • 1 teaspoon salt (or to taste)

For Tempering

  • 2 tablespoons mustard oil
  • 1 dry red chili (broken into 2-3 pieces)
  • 1 teaspoon panch phoron
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Instructions 

Cook The Dal

  • Rinse the dal with water 2-3 times and add it to an instant pot.
  • Add green mango, turmeric powder, sugar, salt, and 2 cups of water and stir gently.
  • Close the instant pot lid and set the valve to the sealing position.
  • Press PRESSURE COOK and set the timer to 12 minutes at high pressure.
  • Once the timer goes off, let the pressure release naturally for 10 minutes.
  • Release the remaining pressure manually and open the lid.
  • Gently mash the dal with the back of a ladle.
  • Add more water to adjust the consistency of the dal.
  • Check for salt and add more if needed.
  • Note – To cook the dal in a traditional stovetop pressure cooker, add the dal, mango, turmeric powder, sugar, salt, and 3 cups of water. Cook for one whistle over high heat. Reduce the heat to low and cook for 12 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid. Gently mash with the back of a ladle. Add more water to adjust the consistency. Check for salt and add more if needed.

Temper The Dal

  • Heat mustard oil in a small pan over medium-high heat.
  • 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 yellow moong dal.
You can also replace green mangoes with hog plum (amra).
If mustard oil is not available, then use any other cooking oil.

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
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