How to make Tauk Dal - An ecstacy of raw mango

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon Pea, Raw Mango (कच्चा आम)

Cuisine : Bengali

Course : Dals and Kadhis

Tauk Dal

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. 

For more recipes related to Tauk Dal checkout Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like Parappu Urundai Kozhambhu, Sabz Bahar Arhar Dal, Ridge Gourd Ambat, Lauki Moong Dal.

Tauk Dal Recipe Card

Tauk Dal
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Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Tauk Dal Recipe

  • Split pigeon Pea 1 cup

  • Raw Mango 1 medium

  • Green chillies slit and destemmed 4-6

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Sugar 1 teaspoon

  • Ghee 1 tablespoon

  • Onion seeds (kalonji) 1/2 teaspoon

Method

Step 1

Peel, deseed and cut mango into six to eight pieces lengthwise. Soak the dal in three cups of water for half an hour. Drain and boil in four cups of water till soft. Add turmeric and stir. Continue cooking for about twenty minutes.

Step 2

Add raw mango, green chillies and salt. Cook till the time the mango is soft but not mushy. Add sugar and stir. Drain and boil in four cups of water till soft. Add turmeric and stir. Continue cooking for about twenty minutes.

Step 3

Add raw mango, green chillies and salt. Cook till the time the mango is soft but not mushy. Add sugar and stir. Heat ghee in a kadai and add onion seeds.

Step 4

When they stop crackling pour this over the dal. This dal tastes best at room temperature and is a good accompaniment to rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.