Tok Dal Recipe Kancha Aamer Diye Tok Dal Whiskaffair

on Jun 09, 2022, Updated May 01, 2024 Here are some more lentil recipes: Dal Tadka, Malwa Dal, Panchmel Dal, Green Moong Dal, and Raw Mango Dal.

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. 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. 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

Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. 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. 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. Serve hot.