Raw Mango Lentil soup

During the summer days, when I feel like having something light and soothing, I often prepare this green mango lentil soup, famously known as ‘Tok Dal’ meaning sour and tangy dal.

This dal is immensely refreshing and is my comfort food during the scorching hot summer days. 

What is Aam Dal?

This tangy and savory lentil soup combines the flavors of green mango slices, lentils, mustard seeds, and dry red chilies. The green mango adds a refreshing sourness to the dish, which is balanced by the subtle sweetness of the lentils. To balance the sourness traditionally it was sweetened with sugar. I have found that adding Monk Fruit sugar works as a wonderful substitute without the calories.

Aam Dal or Tok Dal can be made in a variety of ways by combining different lentils and spices. There are no hard and fast rules for making this dal. Bengalis have developed their own variations of it.

Tok Dal is more than just a simple Bengali lentil recipe. It comes together very quickly and requires few ingredients that can be prepared quickly without requiring much time or effort. Mango dal is a delicious and nutritious dish. It can be a great addition to your regular diet during the summer.

Ingredients At A Glance 

Masoor Dal or Red Lentil – I have used red lentils in this recipe. However, you can prepare this with any kind of lentil of your choice. 

Green Mango – Choose green and firm mangoes for this recipe. The more firm the mango is, the tangier it will be. Cut in lon pieces. Each mango will yield about r5 long pieces.

Spices – You will require some basic spices like mustard seeds and dry red chilies, 

Green Chilis – I have added 1-2 slit green chilis for a nice spicy aroma. 

Sweetener – The dal is sweet and tangy. So, you will need some kind of sweetener. You can use sugar, jaggery, or monk fruit sweetener ( monk fruit sweetener is good for a diabetic or no sugar option).

Oil – Use any neutral flavor oil. 

How To Prepare Aam Dal?

First, cook the lentils and mango in a pot for 15-20 minutes. Add 3 cups of water to a pan to it, add the lentils and mango and cook until the dal is tender and the mangoes are soft. If necessary, add more water during the boiling process, and cut into long slices with or without the skin. Both are effective.

In a separate small pan, heat the dried chili and mustard seeds in mustard oil until the mustard seeds crackle.

Pour the tempering over the cooked dal and toss to combine. Finally, add the sugar and allow it to boil for another 2 minutes on low heat, and enjoy.

Some Expert Tips For Preparing Aam Dal

• This recipe can also be prepared with Toor Dal, Yellow Split Peas, or any other dal of your choice.
• The green mangoes may or may not be peeled for this recipe, CUt the mago in long pieces and include the pit too.
• For a spicier version of tok dal, add chopped green chilies.

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