Aam Dal, also known as Raw Mango Dal, is a popular Bengali Summer Special Lentil dish made with red lentils and raw mangoes. Tok Dal or Aam Diye Tok Dal are other names for this sour and salty lentil soup.
Kancha aam diye tok dal is a summer staple in practically all Bengali households. Mangoes are found in abundance in the summer season. We make a variety of dishes with green mango, including aam dal, aam er chutney, mango jam, aam er achar, and many others. This no onion, no garlic dal recipe is so delicious. Your taste senses will be satisfied by the dal's sour and salty flavor.
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Why Should You Make Bengali Tok Dal
- Easy-to-prepare
- Made with few ingredients
- Vegan
- Gluten-free, Egg-free, Nut-free
- Budget friendly
- Prepared Under 30 minutes (except soaking time
Aam Dal Benefits
The tangy flavor of raw mangoes helps cool the body, making it perfect for hot summer days.
Raw mangoes are packed with vitamins A, C, and E, along with essential minerals like potassium and calcium. Lentils provide protein, fiber, and iron, making this dish highly nutritious.
Tak Dal improves digestion and prevents issues like bloating.
The antioxidants in raw mangoes and the nutrients in lentils work together to strengthen the immune system.
Ingredients
Lentil: I use red lentil aka masoor dal or musur dal for this tok dal recipe.
Mango: Raw or green mango is another key ingredient of this dish. You can use any raw mango variety for this.
Spices & Spice Powders: This dish calls for only a few spices. I have used dry red chilli and Bengali five spice aka panch phoron as whole spices. Turmeric is the only spice powder I have used in this recipe.
Oil: I always use mustard oil for any authentic Bengali recipe.
Others: Salt and sugar.
How to Prepare Bengali Aam Dal or Tok Dal
Follow the step-by-step instructions and prepare this summer special green mango dal recipe.
Wash the lentil under running water and soak for 10-15 minutes. Always soak lentils before cooking to boost the body's mineral absorption rate. Soaking lentils also aids digestion.
After that, drain the water and add the lentil or dal, along with the required water, to a pressure cooker and cook for 2 to 3 whistles. You can also cook red lentil or masoor dal in a pan without using pressure cooker. However, it might take little more time than pressure cooker.
Meanwhile, remove the seed from the raw (green) mango and peel it into long strips.
In a pan, heat 1 tablespoon of oil and sauté mango strips with salt and turmeric powder. After a few minutes, add 1/2 cup of water and allow the mangoes to cook for 3-4 minutes, then set cooked mangoes and water aside.
Then, in the remaining oil, add the Bengali five spice (panch phoron) and the dry red chili. Once they begin to crackle, add the turmeric powder, boiling dal, and cooked mango with water.
Add 1 cup of water to the pan and season with salt and sugar to taste. Allow the dal to boil for 5 minutes before turning off the heat and serving with rice.
Serving Suggestions
Aam Dal pairs beautifully with plain steamed rice, making for a light and comforting meal. Enjoy Aam Dal as a light, tangy soup starter before a larger meal, garnished with fresh coriander and a sprinkle of roasted cumin powder. Add a crispy papad on the side while you enjoy this tok dal.
Storage
Allow the dal to cool completely to room temperature before storing it. Storing hot dal can lead to condensation and spoilage. Use an airtight container to prevent the dal from absorbing odors from the refrigerator and to keep it fresh.
am Dal can be stored in the refrigerator for up to 2 days. Make sure the container is sealed tightly to retain its flavors.
When ready to serve, reheat the dal gently in a saucepan over low heat. Add a splash of water if the consistency has thickened during storage.
More Bengali Recipes
Bengali Moong Dal with Vegetables
Bengali Aam Dal | Tok Dal | Raw Mango Dal
Materials
- ½ cup Red Lentil
- 1 no Raw Mango
- ½ teaspoon Turmeric Powder
- Salt to taste
- ½ teaspoon Bengali Five Spice
- 1-2 no Dry Red Chilli
- 2 tablespoon Mustard Oil
- ½ teaspoon Sugar
Instructions
- Wash the lentil under running water and soak for 10-15 minutes.
- After that, drain the water and add the lentil or dal, along with the required water, and pressure cook for 2 to 3 whistles.
- Meanwhile, peel the raw mango and cut it into long strips after removing the seed.
- Now heat 1 tablespoon of oil in a pan and sauté mango strips with salt and little turmeric powder.
- After few minutes add ½ cup of water and allow to cook the mangoes for 3-4 minutes and keep aside the mango along with the water.
- Next heat remaining oil and add Bengali five spice (panch phoron) and dry red chilli.
- Once they start crackling, add turmeric powder, boiled dal and cooked mango with water.
- Add 1 cup of water in the pan and adjust the salt and add little bit of sugar.
- Allow the dal to boil for 5 minutes and later turn off heat and serve hot with rice.
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