Tok Dal Recipe
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.
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Table of Contents
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. I purchased some raw mangoes from my local Indian store and prepared this dal as part of my Bengali lunch menu this weekend, which included Luchi, Bengali Aloo Dum, Tomato Khejur Chutney, and Kosha Mangsho.
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 for larger groups. I made it in a 3-liter pressure cooker (3-quart Instant Pot). If scaling the recipe, use a bigger pressure cooker or a 6-qt Instant Pot. The cooking time will remain the same.
Ingredients
Lentils – This dish is typically made with red lentils (pink masoor dal), but you can also use 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).
If fresh green mangoes are unavailable, you can also use frozen green mangoes. Frozen mangoes are available in both cube and sliced forms. I prefer slices over cubes; however, any of these will work fine.
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
Step 1: Rinse 1 cup of pink masoor dal with water 2-3 times and add it to an Instant Pot.
Step 2: 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
Step 3: Close the Instant Pot lid and set the valve to the sealing position.
Step 4: Press PRESSURE COOK and set the timer to 12 minutes at high pressure.
Step 5: Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid.
Step 6: Gently mash the dal with the back of a ladle. You can also use a wire whisk to mash the dal.
Step 7: Add more water to adjust the dal’s consistency. The consistency of the dal served for everyday meals in India is similar to that of a thin soup. However, if you prefer a thick, porridge-like dal, then do not add any extra water.
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 and ½ cups of water. Cook for one whistle over 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. Gently mash with the back of a ladle. Add more water to adjust the consistency as needed. Check for salt and add more if needed.
Temper The Dal
Step 8: Heat 2 tablespoon mustard oil in a small pan over medium-high heat.
Step 9: 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.
Step 10: Pour the tempering over the dal and mix well. Serve hot.
Other Dal Recipes We Recommend
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Tok Dal Recipe (Kancha Aamer Diye Tok Dal, Toker Dal)
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
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. You can also use a wire whisk to mash the dal.
- Add more water to adjust the consistency of the dal. The consistency of the dal served for everyday meals in India is similar to that of a thin soup. However, if you prefer a thick, porridge-like dal, then do not add any extra water.
- 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 and ½ cups of water. Cook for one whistle over 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. Gently mash with the back of a ladle. Add more water to adjust the consistency as needed. 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.
This dal is very light and comforting. Do give it a try!