How to make Bengali Toker daal
This recipe is contributed by Member Arpita.
Main Ingredients : Red lentils (masoor dal), Raw mangoes (कच्चे आम)
Cuisine : Bengali
Course : Dals and Kadhis
For more recipes related to Bengali Toker daal checkout Thikri Ki Dal, Srilankan Dal Curry, Sookhi Masoor Dal, Panchmel Dal . You can also find more Dals and Kadhis recipes like Dal Fry -- SK Khazana Dhaba Style Urad Dal Bhajanichi Vatana Amti Lachko
Bengali Toker daal Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Select Taste
Ingredients for Bengali Toker daal Recipe
Red lentils (masoor dal) soaked and drained 1 cup
Raw mangoes peeled and cut into thick long strips 2
Mustard oil 1 tablespoon
Mustard seeds 1 teaspoon
Dried red chillies 2-3
Salt to taste
Sugar 1 teaspoon
Turmeric powder a pinch
Method
Step 1
Boil lentils and mango strips with salt and turmeric powder till the pressure releases for 2 to 3 times.
Step 2
Heat mustard oil in a non-stick pan, add mustard seeds, dried red chillies and sauté till lightly browned.
Step 3
Mash the cooked lentils with the back of ladle. Add the tempering and mix well. Add sugar and salt and mix well. Cook for a minute
Step 4
Serve hot with steamed rice.
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