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.
This Bengali Aam Dal recipe is
- Made with few ingredients
- Gluten-free, Egg-free, Nut-free
- Budget friendly
- Prepared Under 30 minutes (except soaking time)
Health Benefits of Green Mango
Seasonal produce is always beneficial to consume. Raw mangoes provide numerous health benefits. They are a good source of vitamins A and E. Green mango reduces dehydration, detoxifies the liver, and improves digestive issues, among other things.
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.
More Bengali Recipes
Bengali Moong Dal with Vegetables
Bengali Aam Dal | Tok Dal | Raw Mango Dal
- 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
- 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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