Tok Dal | Kancha Aam diye Toker Dal

Tok Dal, also known as Kancha Aam diye Toker Dal, is a vegan lentil soup that's perfect for summer. This traditional Bengali dish uses no onion or garlic and features the tangy taste of green mangoes.

Jump to:

• Debjani's Note
• Bengali Tok Dal Video Recipe
• Ingredients
• Step-by-step Instruction
• Substitution and Variations
• Kancha Aam diye Toker Dal in Summer and the benefits!
• Here's how I make Tok Dak aka Kancha  Aam diye Toker Dal at Debjanir Rannaghar!
• Recipe Card
• Summer-friendly Recipes from Debjanir Rannaghar!
• Have you tried the Tok Dal recipe from Debjanir Rannaghar!
• Here's the Bengali Kancha Aam diye Toker Dal Pin for your Pinterest Board!

Debjani's Note

In Bengali cooking, Tok Dal, or sour lentil soup, is a common dish enjoyed throughout the summer. There's a good reason for this: it gets a light, sweet, and sour taste from seasonal green mangoes or hog plums, making it perfect for warmer weather. We've been having Tok Dal, also known as Kancha Aam diye Toker Dal (sour lentil soup with green mangoes), quite often lately. Green mangoes are in season, and we're using them as much as we can in our daily meals at home. Among other dishes, this light lentil soup, made with green mango and red lentils (Masoor Dal), is a popular choice.

As you follow the recipe, you'll see just how simple it is to make Toker Dal at home.

This dish is very easy to cook, even for beginners. I often buy many mangoes, and my house-help prepares the dal using my recipe. This dish is also called Aamer Dal or Aam Dal.

Bengali Tok Dal Video Recipe

Ingredients

• Red Lentil/ Masoor Dal
• Green Mangoes
• Green Chili
• Mustard Seed
• Turmeric Powder
• Red Chili
• Sugar
• Salt
• Mustard Oil

See recipe card for measurements.

Step-by-step Instruction

Substitution and Variations

The Toker Dal recipe I'm sharing uses green mangoes and red lentils. However, Tok Dal can also be made with other types of lentils, like Arhar Dal or Motor Dal, and you can use different souring ingredients such as hog plums instead of green mangoes. My recipe is a simple version prepared with green mangoes and red lentils.

You can use more or fewer mangoes depending on how sour you prefer your dal. For 100g of lentils, one to two mangoes usually work well. Feel free to add a few green chilies if you like. While some people include ginger, I prefer to keep this tok dal simple, allowing the refreshing flavor of the green mangoes to truly shine.

You can adjust the amount of sugar to your liking, or even leave it out completely.

Kancha Aam diye Toker Dal in Summer and the benefits!

This dal is very popular in Bengali homes during the summer. We usually make it light, with few spices, and quite thin. The strong flavor of green mango is the main highlight of this lentil soup, along with its healthy benefits. Given the weather in Bengal, people here prefer to eat and drink foods that are refreshing during the summer. These dishes not only nourish their bodies and spirits but also help keep them hydrated. This specific lentil soup, made with green mango, meets all these summer needs, which is why it's so popular in Bengali households. Plus, it tastes wonderful.

Here's how I make Tok Dak aka Kancha  Aam diye Toker Dal at Debjanir Rannaghar!

Recipe Card

Have you tried the Tok Dal recipe from Debjanir Rannaghar!

Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.

Here's the Bengali Kancha Aam diye Toker Dal Pin for your Pinterest Board!