Bengali Aam er Tok Dal or Kacha Aam Daal is another exclusive lentil dish which is way different from rest of Indian cuisines. Tok dal literally means sour lentil in bengali; tok means sour and dal is lentil. This lentil soup is salty with right hit of tanginess. This is not only delicious but also high in nutrition. Aam Dal has all the flavours and goodness of mango but minus the heat from raw mango. It is equally unique dish as Kacha Aamer Chatni.
Aam Dal is extremely popular among Bengali people both in India and Bangladesh. Often this particular recipe gets altered due to its popularity over vast geographical region or personal preferences. Many families have their own secret ingredients for it but overall basic recipe remains similar. Masoor Dal (Red Lentil) or Matar Dal (yellow split peas) is used for this Aamer Tok Dal. Sometimes both lentils are mixed in 1:1 ratio for the same. For tampering agent Panch Phoron and dry red chili are used but then sometimes people also use black mustard seeds only with the chili. Many people like the dal thick along with their rice. And few prefer as thin after the meal as tongue cleanser. This is probably the only dal which has different eating patterns.
Usually Kancha Aam er Tok Dal is served on lunch along with a rice meal including bitters like Shukto (mixed veh), Karola or uchhe, Jhiri Jhiri Alu Bhaja (Fried shredded Potato), Alu Posto or Potol Posto (potato or pointed gourd in poppy seed paste), Macher Jhol (fish Curry) or Mugrir Jhol (Bengali Chicken Curry) and papad, Kancha Aamer Chatni (Green Mango Chutney). After meal there has to be dessert serving with Mishti Doi and Sandesh (sweets). And if the season is of mangoes, then it has to be Aam Doi (mango yogurt) and Aam Sandesh (Mango Cheese Fudge).
Watch my elaborated step by step video recipe of Kancha Aam er Tok Dal aka Raw Mango Lentil.
Read the entire recipe and Notes carefully before you start cooking. Do make sure all ingredients are at room temperature (unless mentioned) and weighed or measured correctly in appropriate weighing machine or measuring instruments such as cups or spoons. Remember these are not regular cups or spoons which is used in daily life.
Enjoy Bengali style Kancha Aam er Tok Dal on lunch along with a rice meal including bhaja (fries), curries and Kancha Aamer Chatni. My meal was simple rice with Begun Bhaja r Potol Bhaja, Kacha Aamer Tok Dal, Alu Posto and Kancha Aamer Chatni.
This Bengali Mango Daal (lentil) is enjoyed two ways, some people like it warm to have with rice and some prefer bit chilled after meal.
Store excess dal in glass bowls and refrigerate. This Mango Dal (lentil) tastes good for 5-7 days if stored in airtight container and refrigerated. But remember longer shelf life can increase the tanginess in Aam er Tok Dal.
Use clean and dry spoons every time to serve dal from bowl and keep the lid on. It will ensure longer shelf life.
- Masoor Dal (Red Lentil): 1 cup, soaked for 1 hr.
- Raw mango: 1, large (300g without seed)
- Ginger, grated: 2 tsp
- Mustard oil: 1 tbsp
- Water: 5 cups
- Whole Spices
- Dry Red Chili: 1
- Panch Phoron: 1tsp
- Ground Spices
- Turmeric: ½ tsp
- Red Chili: ½ tsp
- Sugar: 1 tbsp
- Salt: 2 tsp
- Wash and clean mango and pat it dry. Discard the seed and chop mango lengthwise.
- Sprinkle salt and red chili powder on chopped mango and toss to coat well.
- Boil 2 cups water with 1 tsp salt and 1 tsp grated ginger in pressure cooker or any other heavy bottomed pan.
- Add presoaked masoor dal and pressure cook till first whistle and then switch off the flame. Leave the dal inside cooker for 10-15 mins. Dal will be cooked completely this way. You can use any heavy bottomed vessel to cook dal but that will take around 20-30 mins.
- Heat oil in wok and add whole spices to tamper oil. Add rest 1 tsp grated ginger and sauté for 30 secs.
- Add marinated mango with turmeric powder and stir fry for 1-2 mins.
- Pour previously boiled lentil and mix well.
- Add water and bring it to boil. Cover and cook for 5-7 mins or until mango is cooked.
- Once mango is cooked yet firm, add sugar, salt and boil to desired consistency.
- Switch off the flame and bring Aamer Tok Dal to room temperature and serve with rice.
2. Use black mustard seeds only instead of panch phoron.
3. Fry mango first and then add boiled lentil otherwise mango will remain raw inside.
4. Add sugar at the end of cooking otherwise mango will not cooked through.
5. Add chopped green chilis for spicier version of tok dal.