Thammi’s Tok Dal

A classic Bengali dal made with raw mangoes typically made during summers. It’s light, nourishing and comforting, a perfect addition to your lunch menu.


  • 100 Gram Masoor Dal
  • 1 Raw Mango (medium)
  • 2 Teaspoons Turmeric Powder
  • 4 Teaspoons Sugar
  • 1 Teaspoon Mustard Seeds
  • 2 Green Chillies (slit)
  • 1 Red Dry Chilli


Prep: 10 minutes
Cooking: 20 minutes

  1. Wash the dal and put it in the pressure cooker for 1 whistle (don’t make it too mushy). 
  2. Heat oil in a pan, add mustard seeds, green chillies and the red chilli in the pan. Sautee for 2 minutes. 
  3. Add the raw mango slices and fry for 5 mins.
  4. Now add the boiled dal. 
  5. Once the raw mango is soft, mash it with the back of the stirrer to make a slight paste of the aam pieces in the dal.
  6. Serve hot with rice.
  7. Add the raw mango in the pressure cooker with the dal if you want the dal more tok (sour).