Aam Dal recipe | Kacha Aam Diye Bengali Tok dal (Toker Dal) recipe | Bengali green mango masoor dal recipe

Aam Dal recipe, Kacha Aam Diye Bengali Tok dal (Toker Dal) recipe, Bengali green mango masoor dal recipe with step-by-step pictures.

Aam dal is a slightly sour Bengali green mango dal (mango lentil soup) recipe. Indian masoor, moong, toor or matar lentil is cooked with green mango, salt, sugar and turmeric powder for making aam dal recipe. This Bengali mango dal is sour in taste so also called tok dal or Toker Dal recipe in Bengal. The meaning of “Sour” in Bengali is “Tok”. Recipe of this mango dal is made in every Bengali home in summer to beat the heat and make a healthy stomach. In my home, I always serve this dal with rice and my favourite Bengali dish aloo posto.

Every summer, my mom often makes this dal, how long kancha aam is available in Bengali sobji markets. Such green mango recipes were common in our summertime Bengali lunch menu. For making this kancha amer dal, Mom used to separately boil mango and masoor dal (red lentil). Boil until they become soft. Then mash the dal and mango, then cook together with sugar, salt and turmeric powder. Sauté the dal in mustard oil, tempered by a few mustard seeds and 1 broken red chilli. Though my Mom says, a panch phoron (bengali five spice) or even kalojeere also can be used for tempering any toker dal recipe including this Bengali green mango masoor dal.

Aam dal recipe vs Bengali tok dal recipe?

Aamer dal is doubtlessly a tok dal recipe but Bengali tok dal can be made without using green mango. Except for raw mangoes, Bengali tok dal recipes can be made with ripe tamarind pulp, raw tamarind, bengali amra and chalta fruit. 

For making toker dal recipe with raw tamarind, amra or chalta fruit, the method will be the same as we make this Bengali mango dal recipe. For making this Bengali tok dal, just boil those sour fruits and use the fruit pulp with the boiled masoor lentil for cooking.

My mom’s tips about her Bengali toker dal recipe

• Mom says, Do not boil the dal with a sour substance (whether with raw mango, tamarind, Amra or chalta). Then Dal would not be perfectly cooked.
• Same way can make this toker dal recipe with moong dal or motor dal or arhar daal if wants to make Bengali niramish dal recipe.

So let’s see how my mom makes this Kacha Aam Diye dal (masoor dal) recipe. Hope my step-by-step detail recipe must guide you at their best.

Check my three Niramish Bengali Dal recipes

Sobji Diye Muger Dal

Lau Diye Muger Dal recipe

Cholar Dal recipe

Aam Dal recipe | Kacha Aam Diye Bengali Tok dal (Toker Dal) recipe | Bengali green mango masoor dal recipe

Recipe by Moumita PaulCourse: LunchCuisine: Bengali, IndianDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

300

kcal

Total time

35

minutes

Aam dal (kacha aam diye Bengali tok dal or toker dal) is a sweet and sour Bengali green mango masoor lentil soup. Made with green mango, masoor dal, salt, sugar and turmeric powder. This dal can be served with rice and aloo posto or aloo chokha as side dishes.

Ingredients of Aam Dal

• 100 g Masoor Dal / Red lentil

• 200 g Green Mango / Kancha Aam / kachche aam

• 1 tsp Turmeric Powder

• 1+1/2 tsp Salt

• 3+1/2 tsp Sugar (as per taste)

• 1/4 tsp Mustard Seeds

• 2 Red Chillies

• 1 tbsp Mustard Oil

How to make aam dal (Bengali style green mango dal recipe)

• First, thoroughly wash the masoor dal under running water 5-6 times. Then pressure cook the dal with 3/4 cup (180 ml) water. Pressure cook for 10 mins on low heat.
• Then wash the mangoes as well, peel and cut them into cubes and boil the mangoes in the same pressure cooker after boiling the dal with 1 cup (250 ml) water for 3 whistles on high heat.
• When the dal and mangoes cool down, mash them both, and discard the hard portions of mango if any.
• Heat a pan, add a tablespoon of mustard oil, and temper the hot oil with 2 whole red chillies (broken in 2 pieces), and 1/4 tsp mustard seeds. 
• Pour the dal into the pan once the mustard seeds crackle. Thereafter add mashed mango to the pan. 
• Add turmeric powder, salt and sugar to the dal and mango pulp mixture and give a good stir.
• Add 300 ml water to the dal and stir it well, Let the dal boil for 8-10 mins on medium heat and aam dal (bengali green mango dal) is ready to eat, serve this dish with any Bengali curry or bhaja.

Notes

• Here I use salt and sugar as per my taste but you must use as per the sourness of the mango.

How to make kacha aam diye Bengali tok dal (toker dal recipe) with step-by-step pictures

1. First, thoroughly wash the masoor dal under running water 5-6 times. Then pressure cook the dal with 3/4 cup (180 ml) water. Pressure cook for 10 mins on low heat.

2. Then boil the green mangoes (peeled and cut into cubes). After boiling the dal, I boil the mangoes in the same pressure cooker. Boil with 1 cup (250 ml) water for 3 whistles on high heat.

3. When dal and mangoes cool down, mash them both, and discard the hard portions of mango if any. As shown in the picture below.

4. Heat a pan, add a tablespoon of mustard oil, and temper the hot oil with 2 whole red chillies (broken in 2 pieces), and 1/4 tsp mustard seeds. 

5. Pour the dal into the pan once the mustard seeds crackle. Thereafter add mashed mango to the pan.

6. Add turmeric powder, salt and sugar into the dal and mango pulp mixture and give a good stir

7. Add 300 ml (1 & 1/2 cups of water) and stir it well. Boil the dal for 8-10 mins on medium heat and aam dal is ready to eat, serve this with a Bengali side dish, aloo chokha or aloo posto.