Tok Dal Recipe (Bengali Style Masoor Dal)
This delightful Tok Dal, a traditional Bengali preparation, harmoniously combines the tanginess of raw mango with the creamy texture of masoor dal, creating a dish that is both light and invigorating. Perfectly suited for a comforting lunch, this recipe embraces the essence of Bengali cuisine, ensuring every bite is filled with flavor and warmth. Serve it alongside steaming rice and a generous dollop of ghee for an unforgettable meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Mango (tender and medium) | 1 |
| Masoor Dal (whole) | 1 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Green Chillies | 2 to 4 (slit) |
| Salt | to taste |
| Mustard oil | 1 tablespoon |
| Bay leaf (Tej patta) | 1 |
| Dry Red Chilli | 2 |
| Panch Phoran Masala | 1 teaspoon |
Nutritional Information
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 210 |
| Protein | 10 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 8 g |
| Total Fat | 5 g |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation | 10 mins |
| Cooking | 45 mins |
| Total | 55 mins |
Servings
| Servings |
|---|
| 4 |
Instructions
-
Preparation of Mango and Dal:
Begin by peeling and slicing the raw mango, ensuring to include the seed if possible, as this enhances the flavor of the dish. Next, wash the masoor dal thoroughly under running water and soak it for approximately half an hour, allowing it to soften. -
-
Cooking the Ingredients:
In a pressure cooker, combine the sliced mango, soaked masoor dal, turmeric powder, and slit green chillies. Pressure cook this mixture until the dal is tender. It is crucial to maintain the integrity of the mango pieces, ensuring they do not disintegrate completely. -
Mashing the Dal:
Once the pressure has released and the cooker has cooled, carefully open the lid. Gently mash the dal to achieve a slightly creamy consistency while keeping some texture intact. -
Tempering the Dal:
In a heavy-bottomed pan, heat the mustard oil until it begins to shimmer. Add the bay leaf, panch phoran masala, and dry red chillies. Allow the spices to crackle and release their aromatic essence, infusing the oil. -
Final Assembly:
Incorporate the cooked dal mixture into the pan with the tempering, followed by adding approximately half a cup of water. Stir well to combine and season with salt to taste. Allow the dal to simmer, boiling gently until it thickens to your desired consistency. -
Serving:
Once the dal has reached the perfect thickness, turn off the stove. Your Tok Dal is now ready to be served! This tangy and creamy dish pairs exquisitely with steaming hot rice and a rich dollop of ghee, making for a simple yet satisfying meal.
Enjoy Your Meal!
This Tok Dal embodies the heart of Bengali home cooking, celebrated for its balance of flavors and comforting qualities. Whether you’re enjoying a quiet lunch or serving it at a gathering, this dish will surely warm your heart and satisfy your palate. Enjoy every spoonful of this delicious concoction!
