Tok Dal – Tangy red lentils

Changing seasons are always so difficult for me. Delhi is scorching these days with tons of sands in the air :/ Between job and ill health, I never found the time to update recipes. 😦

Tok Dal, is a must recipe during the summer months when raw mangoes are plentiful. It is traditional Bengali recipe for the hot summer months when meal menu changes to light and refreshing for the palate and digestion.


Presenting here is Tok Dal from Vegetarian Fusion Platter, a simple and easy recipe.


Here’s what I did………..


1/2 cup – red lentils

1/4 cup – peeled and chopped raw mango

1 nos – green chili

1/4 tsp – tumeric powder

1/4 tsp – panch phoron ( equal mix of mustard, nigella, fenugreek,                     cumin and fennel seeds)

1/2 tsp – sugar

2 nos – whole dry red chili

2 cups – water

1 tsp – oil

salt to taste


Pressure cook the lentils with 2 cups water, chopped mango, tumeric and salt to 2 whistles or cook in a vessel till lentils are tender.

Heat oil in a pan, temper with whole red chili and panch phoron. Once they crackle pour in the cooked lentil. Cut the green chili from the centre and add to the lentil.

Add sugar and adjust salt. Boil this for 4-5 mins and take it off fire.


Serve with steaming boiled rice with other accompaniments.

Happy cooking !! 🙂

Cheers !! 😀



About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
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2 Responses to Tok Dal – Tangy red lentils

  1. We mango Mammidikaya Pappu (Mango Dal in Telugu) in a similar fashion. I will use Panch Phorn as tadka the next time.

    Hope you feel up to par soon!

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