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.
Yield / Serves
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Toor daal (split pegion peas) 1 cup
Raw mango 2 small or 1 large (cut lengthwise)
Cumin seeds 1/2 teaspoon
Nigella seeds 1/2 teaspoon
Fennel seeds 1/2 teaspoon
Mustard seeds 1/2 teaspoon
Fenugreek seeds 1/8 teaspoon
Dried red chilly 2
Turmeric powder 1/2 teaspoon
Vegetable oil 2 tablespoon
Sugar 1/4 cup or as required
Salt to taste
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.
Tok daal can be stored for several days in the refrigerator and can be eaten cold with hot rice.
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