Tok daal (tangy lentil with green mangoes) | How to make Tok daal (tangy lentil with green mangoes)

Name: Tok Daal (Tangy Lentil With Green Mangoes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: Toor daal (split pegion peas) 1 cup; Raw mango 2 small or 1 large (cut lengthwise); Paanch phoron-; 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

By Priyanjali Joardar | 11th Apr 2018 |

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Tok daal (tangy lentil with green mangoes)by Priyanjali Joardar

Prep Time
10
mins
Cook Time
20
mins
Serves
4
People

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1 review

2 likes

About Tok daal (tangy lentil with green mangoes) Recipe

Tok daal is tangy lentils 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 (tangy lentil with green mangoes)

Ingredients to make Tok daal (tangy lentil with green mangoes)

Toor daal (split pegion peas) 1 cup
Raw mango 2 small or 1 large (cut lengthwise)
Paanch phoron-
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

How to make Tok daal (tangy lentil with green mangoes)

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.

My Tip:

Tok daal can be stored for several days in the refrigerator and can be eaten cold with hot rice.