Tok Dal
Tangy Bengali dal with a sour twist, often made with tamarind or tomatoes for a refreshing taste.
Cooking
Cook the Dal in 2 cups water, turmeric, red chilli powder and salt. Consistency of the dal should be thick.
till dal is three quarter cooked, remove and keep aside.
Season the Dal
Mix asafoetida in warm water and keep aside while dal is being cooked.
Heat oil, to it add dry red chilly, and mustard seeds. Fry until seeds
Add green mango pieces and continue to fry for 1 min on medium heat.
Add dal. Bring to boil, & simmer until mangoes are cooked.
Add sugar, boil for a minute and remove from heat.
This dish is served cold with plain rice and
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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