Tok daal/Mango daal

    42 mins

    I fondly remember my mom making tok daal or mango daal for us which used to be on particular demand during the summer season. This particular daal is a mixture of sweet and sour taste; will definitely sooth and comfort you on a very hot summer day. It can also be served as a cooling drink alongside a meal during summer. My mom used to make her tok daal extra-special by adding in a few secret ingredients such as ginger, roasted jeera masala. Hope you enjoy it as much as we do.


    California, United States
    10 people made this

    Serves: 6 

    • 1 cup matar daal (yellow split peas)
    • 2 cups water to pressure cook
    • 5 teaspoon whole jeera seed
    • 1 big green raw mango (cut into long slices)
    • 2 table spoons sharshe tel (mustard oil)
    • 1 tablespoon sharshe dana (mustard seeds)
    • 1 big dry red chilli
    • 1/2 teaspoon ginger paste
    • 1/2 teaspoon turmeric powder
    • 2 cups water to dilute
    • 5 teaspoon sugar
    • salt to taste

    Prep:5min  ›  Cook:17min  ›  Extra time:20min cooling  ›  Ready in:42min 

    1. Wash matar daal thoroughly. Pressure cook for 5-7 minutes with 2 cups of water till the daal is well cooked and soft.
    2. While the daal is cooking, dry roast the jeera seeds on moderate flame for 1-2 minutes till they are crisp but not burnt. Cool and dry grind them in a mixer or roll it out with a belon on a clean hard surface to make it into a powder.
    3. Cut the green mango into long thin slices, wash and set aside.
    4. Heat 2 tablespoon of mustard oil in a kadai. Add mustard seeds, dry red chili, ginger and turmeric powder. Let the mustard seed splutter, add the cut mango slices and fry for a couple of minutes.
    5. Add daal and mix well adding 2 more cups of water, salt to taste and sugar. Cover it and let it simmer in moderate heat for approximately 10 minutes or cook till mango slices are soft and well done.Taste and adjust salt and sugar. Finally add 2teaspoons of roasted jeera. powder. Serve cold or at room temperature with rice or as a drink accompanying lunch. This preparation can be made with masoor daal as well if matar dal is not available.
    6. Cool it in a fridge and serve cold.

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