Tauk Dal Recipe - An ecstacy of raw mango

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon pea (toor dal/arhar dal)(तुवर दाल/अरहर दाल), 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 Daily Dal , Dal Dhokli , Keoti Dal , Dal Dhokli . You can also find more Dals and Kadhis recipes like Dal Pakhtooni, Dal Bahar , Kashmiri Dal, Dal Palak. Or try out these recipes from Bengali Cuisine like Fig And Apricot Sandesh, Chingri Pakora, Macher Kochuri, Sorse Maach.

Tauk Dal Recipe - How to make Tauk Dal

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Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Split pigeon pea (toor dal/arhar dal) 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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