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Indian

Bengali Tok Dal

Tok dal sours red lentils with raw mango, a Bengali summer dal served at the end of a meal.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Bengali Tok Dal

45 mintotal

30 min hands-on15 min hands-off

Prep 10 min · Cook 20 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop, Pressure Cooker.

Allow 15 minutes of inactive resting after adding the mango; the sourness rounds out as the tok dal sits covered.

Method

  1. Boil the washed lentils in a pot with water, turmeric, and salt until they soften and naturally break down. Alternatively, process in a pressure cooker for 2 whistles.

  2. Introduce the chunks of raw mango to the simmering dal. Continue to cook for 5-7 minutes, ensuring the mango becomes tender while retaining its physical structure.

    5–7 min

  3. Add the sugar to balance the sharp acidity of the mango, then mix well.

  4. In a separate tempering pan, heat the mustard oil until it reaches the smoking point—this is vital to eliminate its raw pungency—then immediately reduce the heat.

  5. Add the black mustard seeds and dry red chillies to the hot oil and let the seeds pop.

  6. Finish the tempering with the slit green chillies, then swiftly pour the hot oil mixture over the simmering dal.

  7. Stir gently, remove from heat, and cover. Let the dish rest undisturbed for 5 minutes before serving.

    5 min

How to tell it's done

The dal should be light, fluid and yellow, with tender pieces of tangy green mango still visible.

Getting it right

Tip

Do not pressure cook the raw mango with the lentils, or it can dissolve and make the dal too sour.

What to serve it with

Serve this Bengali summer dal with steamed rice and crisp aloo bhaja.

Common mistakes

The raw mango dissolves and makes the dal too sour.
Cook the lentils first and add mango later, then rest the dal covered. This keeps some mango pieces intact and lets the sourness settle.

Storing and reheating

Refrigerate tok dal in a covered container for up to 3 days. Reheat gently until hot; freezing is possible for up to 2 months, though the mango pieces soften.