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?

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

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.

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