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
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 Rungaswamy Murangakai Sambar Rajasthani Dal Jain Cholay Rajma Dal Sabz Bahar Arhar Dal
Tauk Dal Recipe Card
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.
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.
Nutrition Info
Calories : 887 Kcal
Carbohydrates : 46.2 gm
Protein : 133.4 gm
Fat : 18.7 gm
Other : 0
Most Visited Recipes
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.
