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Tok Dal with Kancha Aam
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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 1
Rinse the red lentils thoroughly under running water. Peel the green mangoes, discard the seed, and cut into wedges.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: Taste and adjust salt and sugar as needed to balance the sourness. - 6
Serve hot with steamed rice.
đĄ Proffstips: This dal is best enjoyed fresh.
đĄ Proffstips
- âThe amount of mango can be adjusted based on its sourness and your preference.
- âSome variations include adding a pinch of panch phoron (Bengali five-spice blend) to the tempering.
- âThis dish is naturally vegan.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.