Bengali Tok Dal Recipe | Quick Raw Mango Dal | कच्चे आम की दाल | Chef Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Wash the dal and put it in a pressure cooker with water, green chilli and salt. Pressure cook over high heat for just one whistle.
2. Turn off the heat as soon as the whistle blows, and release the pressure right away by lifting the whistle with a spoon or spatula.
3. Open the lid, then whisk the dal lightly with a whisk or spatula. It doesn't need to be smooth; leave some texture.
4. For the tempering, heat the mustard oil in a kadhai over high heat until it reaches its smoking point, then lower the heat and let it cool slightly.
5. Add all the whole spices, the raw mango slices and the turmeric powder. Stir well over high heat for 1-2 minutes, then cover and cook on low heat for 1 minute.
6. When the mango slices are soft, mash 1-2 pieces. Add the cooked dal, hot water to adjust the consistency, and the sugar. Stir well and cook for 2-3 minutes, adjusting the consistency to taste.
7. Taste and add salt if needed. Serve hot with rice.

Summarized from Your Food Lab's video. Watch it for the details.

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