“Tauk dal” Tauk is a Bengali word which means sour, a simple yet flavorful preparation of Masoor dal or red lentil along with Raw mangoes.
Having grown up in Kolkata, Tauk dal or “Aamer Dal” as its commonly known, is one of those dishes which Mom used to prepare very frequently during the summer months. A summer speciality!!! Light and soupy dal which can be enjoyed with simple steamed rice….or just enjoy it cool 🙂 as a soup.
Happy Summers 🙂
Masoor Dal (Read Lentil) -1 cup
Raw green mango – 1 medium
Turmeric powder – 1/2 teaspoon
Red chilli powder – 1/2 teaspoon (optional)
Salt to taste
Paanch phoran -1/2 th teaspoon
Whole red chillies – 2-3
Mustard Oil -1 tablespoon
Clean wash and soak Masoor dal for 15 minutes. Peal and cut mango, lengthwise into 6-8 pieces.
Take about 3 cups of water in a pressure cooker add the turmeric powder and red chilli powder, soaked masoor dal along with raw mango and salt, bring it to a boil. Pressure cook the dal until 2 whisles.
Allow all the steam to escape before you open the pressure cooker. Heat oil in a wok or small frying pan, add Paanch phoran and dry red chillis, once the spices start to pop and release aroma, carefully pour it over the cooked dal.
Enjoy hot along with steamed rice 🙂
I served it along with seamed rice and Kurkuri bhindi.
I have made this dal using Masoor dal but you could prepare it with Moong dal or Arhar /Toor dal.
I have pressure cooked the dal but you could also make it in an open pot. If making it in open pot, add the mangoes once the dal has cooked 50 % or it will get too mushy.
Using red chilli powder is optional if you dont want just use turmeric.
Masoor dal is a very soft dal and gets cooked very fast and if over soaked it becomes mushy too, to avoid this just soak dal for 15 minutes and while cooking add a few drops of oil. My grandmom always adding oil while cooking the dal, as she says it prevents the dal from getting mushy….not sure about the science behind it, but going by her experience I always add afew drops of oil n trust me the dal never turns mushy 🙂
Also for the tempering, I have used mustard oil and Paanch phoran as that’s how Mom makes, it but if you don’t like the taste of Mustard oil you could replace it with any other oil which you commonly use and just give it a rye or mustard seed and red chilli tempering.