Mangoes are the only good thing about summer. Okay, ice-creams too but mangoes, ripe and green mangoes both, are what we eagerly look forward to. And along with that, tok dal, aamer ambol, chutney, aam pora shorbot, ripe mango salsa, mango milkshake and so much more.
Here is another recipe of a mango chicken salad with a zesty coriander and chili dressing
I am not sure whether the culture still prevails in other homes and urban areas, but anyone who has a mango tree in their backyard likes to share the fruit with their neighbours, family and friends. I have grown up seeing people literally exchange mangoes from each other’s garden and feeling self-pride about the quality of the fruit. My grandfather was an avid gardener. He had planted 4-5 mango trees in our garden at Canning. And every summer, mangoes from Canning travelled to every extended family home all across Kolkata and beyond.
Tok dal is mandatory during peak summer. Before the onset of monsoons, the body literally craves light and refreshing food and tauk dal is one such recipe. It is also preferred since it is a hassle-free cook. Different homes make tauk dal or aamer dal differently. Some make it with masoor dal and some with matar dal. The tempering differs as well. Nigella seeds are replaced with mustard seeds and so on. The essential part of kancha aam diye tok dal is to cook it with mustard oil. That enhances the flavour to several notches higher.
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Here are a few more quintessential Bengali recipes with green mangoes or kancha aam-
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Tok Dal | Tauk Dal | Kancha Aam Diye Dal | Masoor Dal with green mangoes
- 1 large green mango or 2 small green mangoes
- ½ cup masoor dal red lentil
- ½ tsp turmeric powder
- 2-3 nos dried red chillies
- ½ tsp black mustard seeds
- 2-3 tsp sugar to taste
- 1 tbsp mustard oil
- salt to taste
- Wash masoor dal thoroughly under running water and discard the water if any.
- Take a pressure cooker and add the dal to it. Peel the green mango and cut it into long quarters through the stone. Discard the stone and add the mango to the dal.
- Add turmeric powder, salt and enough water to cover the dal. Close the lid of the pressure cooker and cook the dal for a maximum of 2 whistles or 15 minutes. In case you don't have a pressure cooker, cook the dal in a saucepan with water till the dal and the mangoes soften.
- Take a kadai and heat mustard oil. When the oil starts to smoke, add dried red chillies (you can break them and add too for greater flavour and heat) and mustard seeds.
- Watch the mustard seeds dance in the oil and then add the cooked dal along with the mangoes and the water from the pressure cooker.
- Give it a good stir and then add one more cup of water. If you want a thinner consistency, you can add more water.
- Keep boiling and then add salt if needed. Add sugar to taste and balance the sourness of the mango.
- Once the sugar has incorporated, take tok dal off the heat. Serve it with steamed rice.