Tok Dal Recipe (Bengali Style Masoor Dal)

Name: Tok Dal Recipe (Bengali Style Masoor Dal)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Bengali Recipes
Ingredients: 1 null Mango (Raw) tender and medium sized; 1 cup Masoor Dal (Whole); 1 teaspoon Turmeric powder (Haldi); 2 to 4 null Green Chillies; null Salt to taste; 1 tablespoon Mustard oil; 1 null Bay leaf (tej patta); 2 null Dry Red Chilli; 1 teaspoon Panch Phoran Masala

Madhuri Aggarwal

May 2, 2022

4616 Ratings

Tok Dal Recipe (Bengali Style Masoor Dal)

Time:Prep: 10 M|Cook: 45 M|Total: 55 M

Makes:4 Servings

Meal:Lunch

Cuisine:Bengali Recipes

Tok Dal or Aam Dal is a lip smacking Bengali curry made using Raw mango. It is easy and can be served as a side dish with your Indian meal.

Tangy, creamy and light, Tok dal goes best with steamed rice, Bengali Luchi and a dollop of ghee.

If you like this recipe, you can also try other Dal recipes such as

Tok Dal or Aam Dal is a lip smacking Bengali curry made using Raw mango. It is easy and can be served as a side dish with your Indian meal.

Tangy, creamy and light, Tok dal goes best with steamed rice, Bengali Luchi and a dollop of ghee.

If you like this recipe, you can also try other Dal recipes such as

Ingredients

For tempering

1 Mango (Raw), tender and medium sized

1 cup Masoor Dal (Whole)

1 teaspoon Turmeric powder (Haldi)

2 to 4 Green Chillies

Salt, to taste

1 tablespoon Mustard oil

1 Bay leaf (tej patta)

2 Dry Red Chilli

1 teaspoon Panch Phoran Masala

Instructions for Tok Dal Recipe (Bengali Style Masoor Dal)

To begin making the Tok Dal recipe, peel and slice the mangoes, along with the seed if possible. Wash and soak masoor dal for half an hour.

Pressure cook mango, dal, turmeric and slit green chillies together till the dal is cooked. Mangoes should still hold the shape and not be overcooked.

Once the cooker is cooled, open the lid and mash just the dal a little.

In a heavy bottomed pan, heat the mustard oil. Add bay leaf, paanch phoran and red chilly to it. Let it crackle.

Add the cooked dal and 1/2 cup water to the tempering.

Add salt to taste and boil till the dal thickens.

Once it is done, switch off the stove an it is ready to be served.

Tangy, creamy and light, Tok dal goes best with steamed rice and a dollop of ghee.