Tok dal
Tok dal, from above
VegVeganWest Bengal

Tok dal

Thin masoor dal with raw mango and mustard. Sour, sweet and made for summer.

35 minTime
12 gProtein each
mildSpice
Sour before sweet2 chapters · 1 min read

Make it your way

Grandma's wayRaw mango season in a bowl.
The original
237kcalsame
12 gproteinsame
6 gfibresame
35minutessame

Tok dal as Bengal's summers know it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Masoor dal (red lentils)scant 1 cup
Water4 cups
Turmeric (ground turmeric)1 tsp
Saltto taste
Raw mango (green mango)1 medium, sliced
Mustard oil1 tbsp
Mustard seeds1 tsp
Dried red chilli2
Green chilli2, slit
Sugar1 tbsp

Method

4 steps
  1. 1Boil the masoor dal with turmeric until completely soft. Whisk smooth.
  2. 2Add the mango slices, salt and sugar and simmer until the mango softens.
  3. 3Heat mustard oil, temper with mustard seeds, dried chillies and green chillies. Pour over the dal.
  4. 4Simmer 2 minutes and serve warm or at room temperature with rice.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Tok dal: a bread or rice, a side, something to drink and something sweet.

Bread or rice Basanti pulao45 min
Bread or rice Luchi45 min
On the side Bengali aloo dum40 min
On the side Aloo posto30 min
To drink Lebu cha6 min
Something sweet Payesh70 min
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