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Low res Tok Dal at home - 4

Tok Dal | Tauk Dal | Kancha Aam Diye Dal | Masoor Dal with green mangoes

Green mangoes are boiled with masoor dal and tempered with spices
Prep Time 10 mins
Cook Time 45 mins
Course Main Course, Vegetarian
Cuisine Bangladeshi, Bengali, Indian
Servings 4 people


  • 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.
Keyword aam dal, bengali dal recipe, bengali tauk dal recipe, kancha aam diye dal, masoor dal recipe, tok dal, tok dal bengali recipe