Bengali Tok Dal Recipe (Kancha Aamer Diye 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.
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
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.
Video
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 fresh green mangoes are unavailable, then you can use frozen mangoes. Frozen mangoes are available in both cube and sliced forms. I prefer slices over cubes; however, either will work fine.
If mustard oil is unavailable, use any other cooking oil instead.
Nutrition
Calories: 160kcal | Carbohydrates: 22g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 390mg | Potassium: 326mg | Fiber: 10g | Sugar: 4g | Vitamin A: 220IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 2mg
