Tangy Bengali Mango Dal Recipe

A traditional Bengali favorite, this tangy and refreshing Raw Mango Dal brings the perfect balance of flavors to your meal. Ideal for summer lunches, it pairs beautifully with Bengali classics like brinjal bhaja (fried eggplant) and luchi (Bengali puffed bread). The combination of raw mango and lentils gives it a distinctive sourness, while the Panch Phoron seasoning adds authentic Bengali flair.

Ingredients

Preparation & Cooking Time

Servings

Serves 4

Instructions

1. Preparation

   • Begin by peeling and dicing the raw mango. Set aside.
   • Rinse the masoor dal (red lentils) thoroughly and soak in water for about 30 minutes.

2. Cooking the Dal

   • In a pressure cooker, add the soaked dal, diced raw mango, turmeric powder, and slit green chilies.
   • Pour in enough water to cover the ingredients by about an inch and close the lid.
   • Cook until you hear 2 whistles. Allow the cooker to release pressure naturally.

3. Tempering the Dal

   • In a separate pan, heat the mustard oil over medium heat.
   • Add the bay leaf, dry red chilies, and panch phoron spice mix. Sauté for about 20 seconds until the spices release their aroma.

4. Combining & Simmering

   • Carefully open the pressure cooker and mash the dal slightly for a creamy texture.
   • Pour the tempered oil with spices into the dal, adding about ½ cup of water to adjust the consistency.
   • Season with salt to taste and simmer the dal on low heat until it reaches a gentle boil.

5. Serving Suggestions

   • Once the dal has thickened and flavors have blended, remove from heat.
   • Serve hot with a side of crispy brinjal bhaja and Bengali-style luchi for a complete meal.

Nutritional Information (per serving)

Enjoy this comforting Bengali Toker Dal, bringing the tangy, rich flavors of Bengal to your table.