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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)

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
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.
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US Customary - Metric

Ingredients

For The Dal

  • 1 cup split and skinned red lentils (pink masoor dal)
  • 1 large green raw mango or 2 small raw mangoes, peeled and cut into wedges
  • 1 teaspoon turmeric powder
  • 1 teaspoon granulated white 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

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 at high pressure. 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