Tok Dal Kacha Aam diye | Sweet and sour Bengali dal with green mango

raw mango

🥗Healthier: cooked mango

💰Cheaper: tamarind

Cooked mango offers a different texture but maintains a tangy flavor.

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a lighter taste while being healthier.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat with fewer calories.

asafoetida

💰Cheaper: garlic powder

Garlic powder can mimic some flavor without the strong smell of asafoetida.

Boil the dal in a pressure cooker or in an open pot; if using a pressure cooker, one whistle is enough.

Open the lid immediately; we don't want the dal to become mushy.

Beat the dal for 30 seconds until the grains are broken.

Peel the mango and cut around the seed into 2cm-thick wedges; reserve in a bowl of water to prevent oxidation.

Heat 15g mustard oil and temper with dried red chilli, green chillies, and mustard seeds.

Add the mango wedges and about 2g of salt to help soften them; cover and cook until the mangoes are soft (about 5 minutes), stirring often.

Add the boiled and beaten dal, turmeric powder, and sugar; boil on medium heat.

Mash some of the softened mango pieces and add them back to the dal; boil for another 2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary