Tok Dal with Kancha Aam

Name: Tok Dal with Kancha Aam
Prep time: PT15 minutes
Cook time: PT25 minutes
Total time: PT40 minutes
Yield: 4
Cuisine: Bangladesh
Ingredients: 1 cup Red lentils (Masoor Dal); 1 large Green raw mangoes (Kancha Aam) (peeled and cut into wedges); 1 tsp Turmeric powder; 1 tsp Salt (or to taste); 1 tsp Sugar (or to taste); 4 cups Water (or as needed for consistency); 1 tbsp Mustard oil (for tempering); 1 tsp Nigella seeds (Kalonji) (for tempering); 2 whole Dry red chilies (for tempering)

Tok Dal, meaning 'sour lentil', is a refreshing and tangy lentil soup popular in Bangladesh, especially during the summer months. It features red lentils cooked with raw green mangoes (kancha aam), which impart a distinct sourness and aroma. This simple yet flavorful dish is often served with rice.

준비 시간15 minutes

조리 시간25 minutes

총 시간40 minutes

1회 제공량4

난이도Easy

원본· Feb 8

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Tok Dal with Kancha Aam - Bangladesh traditional dish

🧂 재료

1 cup Red lentils (Masoor Dal)
1 large Green raw mangoes (Kancha Aam)(peeled and cut into wedges)
1 tsp Turmeric powder
1 tsp Salt(or to taste)
1 tsp Sugar(or to taste)
4 cups Water(or as needed for consistency)
1 tbsp Mustard oil(for tempering)
1 tsp Nigella seeds (Kalonji)(for tempering)
2 whole Dry red chilies(for tempering)

👨‍🍳 조리법

1
Rinse the red lentils thoroughly under running water. Peel the green mangoes, discard the seed, and cut into wedges.
💡 전문가 팁: Ensure mangoes are firm and sour for the best flavor.
2
In a pressure cooker or pot, combine the rinsed lentils, mango wedges, turmeric powder, salt, and 4 cups of water. If using a pressure cooker, cook for 2-3 whistles or until lentils and mangoes are tender. If using a pot, simmer until cooked through.
3
Once the lentils and mangoes are cooked, gently mash them slightly with the back of a ladle to thicken the dal.
💡 전문가 팁: Adjust water for desired consistency; Tok Dal is often served slightly thin.
4
In a small pan, heat mustard oil over medium heat. Add nigella seeds and dry red chilies. Let them splutter.
5
Pour the tempering over the cooked dal. Add sugar and stir well. Simmer for another 2-3 minutes.
💡 전문가 팁: Taste and adjust salt and sugar as needed to balance the sourness.
6
Serve hot with steamed rice.
💡 전문가 팁: This dal is best enjoyed fresh.

요리 기록 추적

💡 전문가 팁

✓The amount of mango can be adjusted based on its sourness and your preference.
✓Some variations include adding a pinch of panch phoron (Bengali five-spice blend) to the tempering.
✓This dish is naturally vegan.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Some recipes use tamarind pulp instead of green mangoes for sourness.
A small piece of ginger can be added during the cooking of the dal for added flavor.