Toker dal (Bengali raw mango dal)
The toker dal or Bengali raw mango dal is a comforting lentil recipe that is a must have in the summers. This five ingredient dal recipe tastes best with steaming hot rice
Equipment
- Pressure cooker
- Shallow cooking pot with lid
Ingredients
- ½ cup masoor dal red lentils
- 1 medium raw mango peeled and sliced lengthwise
- 1 tsp mustard seeds
- 2 dried chilis
- 2 fresh chilis optional
- 2-3 tbsp fresh coriander leaves optional
- 1 tbsp turmeric powder
- 1-2 tbsp mustard oil
- salt to taste
Instructions
- In a pressure cooker, add the washed and drained dal, turmeric powder and a tbsp salt along with 1 cup water to cook. Pressure cook the dal until it is fully cooked and keep aside
- Once the pressure settles in the cooker, remove the dal in a bowl and whisk it until well mixed and lump free. Keep aside
- Heat the cooking pot with the oil. Once it smokes, reduce the flame and add the mustard seeds and dried chilis. Let the seeds splutter and then add the raw mango slices
- Add a touch of salt and mix well. Add ¼ cup water, cover and cook the mangoes until they become soft (well cooked)
- Once done, add the whisked dal into the pot, mix well and adjust the salt if needed. Add in the slit, fresh chilis and simmer over medium flame for 5-7 minutes. Add the coriander leaves, mix well and remove from flame
- Serve your delicious Bengali raw mango dal with steaming hot rice and a side dish of choice. Enjoy!
Notes
- You can add more water in step 5 to adjust the consistency of the dal as per your preference
- If your mangoes are too tart, add a teaspoon or so of sugar in the dal to balance it out
- 1 cup - 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon