কাঁচা আম ডাল Bengali Tokk Dal Kacha Aam Dal Recipe

Kacha Aam Dal | Bengali Green Mango Dal Recipe

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Summer Special Recipes with Green Mango: কাঁচা আম ডাল | Kacha Aam Dal or Toker Dal

There is only one thing that makes me wait for summers and that is Mango. Green, as well as, ripened both are awaited with abated breath in my household. First one to reach the markets is always the Green Mango which makes delicious chutneys and a special Bengali sour dal known as Toker Dal or Kacha Aam Dal.

The nomenclature here, need a little bit of explanation. ‘Tok‘ means sour in Bangla, hence, Toker Daal means sour dal. The sour taste essentially comes from the unripened tangy Green Mango. Among the various lentil recipes, this green mango recipe is a staple in every Bengali household during the summer months in India.

Green Mango Recipe - Tok er Dal Recipe

Torko Bitorko On Toker Dal

I know many who swear by the Masoor Dal or Red lentil recipes of Toker Dal, but there is a sect of of cooks who prefer other variety of lentils. Purists would always settle for ‘Motor Dal‘, i.e. the split pea lentil, while some would stick to Arhar Dal or Toor Daal or split Pigeon Pea Lentil for a Toker Dal recipe.

Let’s settle this discussion for ever here with this statement that all three of them go exceptionally well for the vegan lentil recipes of Toker Dal. While Masur Dal is very easy to cook and does not need much effort, arhar dal and motor dal have a distinctive taste of their own which makes this dish unique respectively.

Another debate is on whether Panchphoron/Bengali 5 Spice Mix or Sorse/Mustard Seeds should be used to temper the dal. I have tried both and I find both distinctively good. Panchphoron gives a unique smokey flavor due to its spice components like Methi or Fenugreek Seeds and Rai or Black Mustard Seeds. A point to note here is the distinction between normal mustard seeds or sarson and black mustard seeds or rai. While the former is also black and round in appearance, latter is much smaller in size and has a distinctive flavor of its own.

Want to try another Green Mango recipe? Then try this chutney Kacha Aamer Chutney.

Looking For Bengali Veg Food Recipe Online?

You might be surprised to know that Bengali food is just not about Mach’er Jhol and Pantha’r Mangsho! We have a vast collection of vegetarian recipes which are most of the time vegan as well. Also, bear in mind that the concept of ‘vegetarian’ means no-onion and no-garlic for us.

So, if you are looking for some then simply check out the ‘Vegetarian Recipes’ section. You would find a plenty of Bengali veg food recipes there.

By the way, do you know we have a Niramish Mangsho Recipe, that literally translates into ‘vegetarian’ Mutton Curry. How cool is that? 

Coming back to this recipe, let’s get started with my version of Bengali Toker Dal or Green Mango Dal recipe.

কাঁচা আম ডাল | Kacha Aam Dal or Toker Dal
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

There is only one thing that makes me wait for summers and that is Mango. Green as well as ripened, both are awaited with abated breath in my household. First one to reach the markets is always the Green Mango which makes delicious chutneys and a special Bengali sour dal known as Toker Dal. The nomenclature here, need a little bit of explanation. ‘Tok‘ means sour in Bangla, hence, Toker Daal means sour dal. The sour taste essentially comes from the unripened tangy Green Mango. Among the various lentil recipes, this green mango recipe is a staple in every Bengali household during the summer months in India.

Course: Side Dish
Cuisine: Bengali
Keyword: Gluten Free Recipes, Lentil Recipes, Summer Recipes, Vegan Recipes
Servings: 2 People
Author: Priyanka
Ingredients
  • 1/4 cup Masoor Dal or Red Lentils
  • 1 Green Mango Small Size
  • 1/2 tsp. Panchphoron
  • 1 Dried Red Chilli
  • 1 Bay Leaf
  • 1 cup Water
  • 2 tbsp Mustard Oil
  • Salt to Taste
  • 1/4 tsp. Turmeric Powder
  • 4 tbsp Sugar
Instructions
  1. Pressure cook the red lentils with water and salt till they are soft.
  2. Peel the green mango and chop it in small cubes. Please bear in mind that every mango has different level of sour taste. So, if it is too sour then hold some of it back from this recipe.
  3. Heat oil in a pan and temper it with panchphoron, bay leaf and red chilli.
  4. Add the chopped green mango and fry it along with the turmeric powder.
  5. Once they turn golden, add the cooked lentils.
  6. Stir and add water if required. Add the sugar, again use your judgement. Sugar should balance the sharp tang of the mango, but should not make the dal overtly sweet.
  7. Check for seasoning and add salt if required.
  8. Let it simmer for 3-4 minutes, till the mango pieces become soft and tender.
  9. Serve with plain boiled rice.

Pin this Tok Dal – Green Mango Dal recipe for later!

Bengali Toker Dal - Green Mango recipe

5 Comments

  1. […] This Aam Jhol recipe is probably the most staple green mango recipe which gets made in a Bengali household. Calling it a ‘Green Mango Curry Chutney’ is my way of explaining you the dish where the green mangoes or kacha aam is tempered with a couple of spices before cooked with sugar for a sweet and almost soup-like delicious chutney. Also see Kancha Aamer Tok Dal […]

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