Tok daal is tangy lentils which is made with green mango is a quintessential Bengali summer delight. It is a must in every Bengali house hold. It is generally made with Masoor Dal (Red Lentil) or Matar Dal (yellow split peas) but I make it with Toor daal (split pegion peas). Every house hold has their recipe of tok daal. I’ll share the one that i learnt from my mum and I find this to be the best. Tok daal is one of my most favorite item to eat during summer. Plus it requires few ingredients and very less time to cook making it a desirable recipe for summer.
Tok daal can be stored for several days in the refrigerator and can be eaten cold with hot rice.
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