Aam dal/Tok dal (Red lentils & raw mango soup)
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

A simple and delicious dal (soup) made with masoor (red lentil) and raw aam (mangoes), this is a Bengali staple to beat the scorching heat.

Course: Main
Cuisine: Bengali (Indian)
Servings: 4
Author: Rapti B
Ingredients
  • 1 cup Masoor dal/Red lentil (washed)
  • 1 cup Raw green mango (deskinned, cubed)
  • 1/2 tablespoon Mustard oil
  • 1 Green chilli
  • 2 Dry red chillies
  • 1/4 teaspoon Mustard seeds
  • 1 teaspoon Ginger (grated/crushed)
  • 1/2 tablespoon Jaggery
  • 1/2 teaspoon Turmeric powder
  • Salt (to taste)
  • Water
Instructions
  1. In a big pan, bring four cups of water to a boil. Add the washed lentils, a pinch of salt, green chilli and cook.
  2. Keep a close eye on the boiling lentil. You need to remove the froth that forms on the surface of the water. Just scoop out the froth and throw it away.
  3. Boil until the lentils are properly cooked.
  4. Place a second pan on low flame and heat mustard oil. When your nostrils begin to tingle with the smell of hot mustard oil, add the red chillies, mustard seeds and let them splutter.

  5. Add ginger and give the spices a quick stir before adding the mangoes. Mix well.
  6. Add a pinch of salt, some turmeric powder and cook till the mangoes are partially soft.

  7. Now get ready for some super quick action! For this, you need to keep a pan cover handy.
  8. Once the mangoes are cooked adequately, pour in the cooked lentil (along with water) and quickly cover the pan. This is done to stop the aroma of the spices from escaping.

  9. A minute later, remove the lid, add the jaggery and mix well.
  10. Check the seasoning.  This is when you adjust the salt, the sweet and consistency of the dal. Cover and cook for 3 minutes.

  11. Serve hot or at room temperature with rice or as soup.
Recipe Notes