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’ or ‘Aam Dal’ in West Bengal. This dal is immensely refreshing and is my comfort food during the scorching hot summer days. 

What is Aam Dal?

Aam Dal or Tok Dal is a traditional Bengali summer dish that is prepared in almost every Bong household. It has a huge following in West Bengal and Bangladesh. 

Aam Dal is a tangy, sour, and salty lentil soup with a hint of sweetness. Green Mango slices are cooked with lentils, mustard seeds, and dry red chilies in this dish. You can enjoy this delicacy with steaming hot rice, and to make a traditional Bengali Thali, serve it with Aloo Korola Bhaja, Aloo Posto, Tangra Macher Aloo-Begun Diye Jhol, and Mishti Tomato Chutney.

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. During the summer, when raw mangoes are plentiful, they regularly prepare at least four to five varieties of Tok dal recipes. 

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.

Though Bengali style Aam Dal is popular in Bengal and Bangladesh, many other Indian states prepare Dal with mango. The spice combinations in each state are completely unique. However, each preparation tastes fantastic and is unique. These dal recipes are known by various names, such as Mango Dal, Green Mango Dal, Raw Mango Dal, and so on.

Notable 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. 

Mango – Choose green and firm mangoes for this recipe. The more firm the mango is, the tangier it will be. 

Spices – You will require some basic spices like:

• Turmeric
• Mustard seeds
• Dry Red Chili

Mustard seeds and dry red chili is used to prepare the tempering. 

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 Matar Dal, Yellow Split Peas, or any other dal of your choice. Masoor and matar dal are sometimes combined in a 1:1 ratio for the same purpose.
• You can use panch phoron for tempering instead of black mustard seeds.
• Add the sugar at the end of the cooking time; otherwise, the mango will not be cooked through.
• For a spicier version of tok dal, add chopped green chilis.

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