Tok Daal (Tangy Lentils With Green Mango)
30 minutes
814 reads
About Tok Daal (Tangy Lentils With Green Mango)
Tok Daal, a tangy lentil dish made with green mango, is a beloved Bengali summer staple that graces every household during the hot months. Traditionally prepared with Masoor Dal or Matar Dal, my version uses Toor Dal (split pigeon peas), inspired by the cherished recipe passed down from my mum. The result is a vibrant, soul-soothing bowl of comfort that perfectly balances the earthy lentils with the refreshing tartness of green mango.
Each family has its own take on Tok Daal, but what makes this recipe truly special is its simplicity and speed—requiring just a handful of ingredients like paanch phoron, cumin, and nigella seeds, and coming together in no time. It's my absolute favorite summer meal, offering both nostalgia and relief from the heat, making it an irresistible choice for a quick and satisfying lunch.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
- 1 cup Daal split pegion peas 1 cup toor
- 2 Mango cut lengthwise raw or, large sized
- Bengali Five-Spice paanch phoron
- 1/2 tsp Cumin Seeds
- 1/2 tsp Nigella Seeds
- 1/2 tsp Fennel Seeds saunf
- 1/2 tsp Mustard Seeds rai
- 1/8 tsp Fenugreek Leaves methi dana
- 2 Chillies dried, red
- 1/2 tsp Turmeric Powder haldi
- 2 tbsp Vegetable Oil
- 1/4 cup Sugar or as required
- 1.5 tsp Salt or as per taste
Instructions
- Soak the split pegion peas in water for 1 hour and Pressure cook it with a little salt and turmeric powder for 5 minutes under pressure.
- In another kadai take vegetable oil, add the Paanch phoron and dried red chillies. When it begins to splutter add the mango pieces and mix well.
- Add salt and turmeric powder. Cook the mango pieces for about 5-10 minutes until soft.
- Add the cooked daal into Kadai and stir it well. Add required amount of water for the daal. Bring it to boil.
- Add salt and sugar as per your taste. Simmer for 5 minutes and until it reaches your desired consistency. Some like it thick some like it thin.
- Turn off the flame and allow it to come to room temperature then refrigerate it. Serve cold with rice. It tastes best when served cold during summer. It is very refreshing. You can serve it hot as well.
Recipe Notes
Tok daal can be stored for several days in the refrigerator and can be eaten cold with hot rice.
Additional Tips
- For a more pronounced tang, add the mango pieces early in the cooking process to let them break down and infuse the dal; for a fresher, firmer mango bite, add them closer to the end.
- If you don't have paanch phoron, create a quick substitute by mixing equal parts cumin, fennel, mustard, nigella, and fenugreek seeds—toast them lightly before tempering to release their essential oils.
- Tok Daal is delicious chilled as well—let it cool to room temperature or refrigerate for a few hours and serve as a refreshing summer soup.
- Garnish with fresh coriander and a drizzle of raw mustard oil just before serving for an authentic Bengali flavor boost and added aroma.
Related Posts You May Like
Recipe Nutrition
Calories: 110kcalCarbohydrates: 12gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 855mgSugar: 12g
Priyanjali Joardar
Articles: 36
5 Comments
Leave a Reply
You must be logged in to post a comment.
This is exactly what I was looking for!
Such a tempting dish! Thank you.
Wow, this looks fantastic!
Tak dal I love the recipe and every alternative I try to make
This is so inspiring! Can’t wait to cook it.