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

Kacha Aam Dal recipe also known as Bengali Tok dal (Toker Dal) recipe, Bengali green mango (raw mango) masoor dal recipe make it with simple step-by-step pictures.

Kacha Aam dal is a slightly sour & sweet Bengali green mango dal or raw mango dal recipe. Masoor dal (Indian red lentil), moong dal, toor dal or matar dal is cooked with green mango, salt, sugar and turmeric powder to make Bengali dal. Kacha Aam dal is sour in taste so this dal is also called tok dal or toker dal by Bengalis (in West Bengal & Bangladesh). As meaning of “Sour” in Bengali is “Tok”. This raw mango dal is made in every Bengali home, especially in the summer to beat the heat and make a healthy stomach. In my home, I serve this dal with steamed rice and my favourite Bengali dish aloo posto. What about you?

Kacha aam diye Bengali toker dal (raw mango dal) in the pictiure so refreshing and healthy Bengali recipe for summer season

In our childhood, I saw my mom often make this dal in summer until green mango was available in the markets. For making this kacha aam dal, Mom used to separately boil raw mango and masoor dal. Boil until mango and dal become soft. Then separately mash the dal and mango and 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 Mom says, panch phoron (bengali five spice) or even kalojeere also can be used for tempering this dal if mustard seeds are not at home, mustard seeds go best with any tok dal recipe.

Bengali Kacha Aam dal recipe vs. Bengali tok dal recipe?

Kacha Aam dal is undoubtedly a Bengali-style tok dal or toker dal recipe but tok dal can be made without using kacha aam too. Except for kacha aam, tok dal 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 recipe. Just boil those sour fruits and remove their pulp to mix with the boiled dal and cook with salt and sugar.

My mom’s tips about her Bengali toker dal recipe

  • Mom says, Do not boil the dal (whether using masoor, moong, toor, or matar dal) with a sour substance (whether with raw mango, tamarind, Amra or chalta). Then the Dal would not be perfectly cooked.
  • Never overcook the dal while boiling, otherwise, your mango dal will be very thick and mushy even does not taste good.
  • Same way can easily make this dal with moong dal, matar dal, or toor (arhar daal) for making Bengali niramish kacha aam dal recipe.

So let’s see how my mom makes this Kacha Aam Diye dal recipe. Hope my step-by-step detailed recipe will guide you to their best.

Check my few very popular and authentic Niramish Bengali Dal recipes

Sobji Diye Muger Dal
Lau Diye Muger Dal recipe
Cholar Dal recipe

Kacha Aam Dal recipe | 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

Kacha Aam dal is a sweet and sour Bengali green mango dal recipe. This dal is mainly made with raw mango, masoor dal (Indian red lentil), salt, sugar and turmeric powder. Served best for lunch with steamed rice and aloo posto or aloo chokha as side dishes.

Ingredients of Kacha Aam Dal

  • 100 g Masoor Dal / Red lentil

  • 200 g Green Mango / Raw Mango / Kacha 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 Kacha 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 Kacha 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.
  • I Pressure cook this dal to get a quick boil, if you are a beginner and never use a cooker before, you can use a saucepan for cooking the dal.

How to make kacha aam dal (Bengali tok dal or 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.
Boiled Masoor dal in pressure cooker

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.

Boiled green mango in pressure cooker

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.

Discard the hard part of mangoes

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. 

Tempering the oil with red chillies and mustard seeds

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

Boiled dal and mango go into the pan

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

Add turmeric, sugar and a spoon of salt

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 Kacha aam dal is ready to eat, serve this dish for lunch with Bengali side dishes aloo chokha or aloo posto.

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

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