Tok Dal or Aam Dal is a lip smacking Bengali curry made using Raw mango. It is easy and can be served as a side dish with your Indian meal. Mango (Raw), Masoor Dal (Whole), Turmeric powder (Haldi), Green Chillies, Salt, Mustard oil, Bay leaf (tej patta), Dry Red Chilli, Panch Phoran Masala 1 Mango (Raw) , tender and medium sized 1 cup Masoor Dal (Whole) 1 teaspoon Turmeric powder (Haldi) 2 to 4 Green Chillies Salt , to taste For tempering 1 tablespoon Mustard oil 1 Bay leaf (tej patta) 2 Dry Red Chilli 1 teaspoon Panch Phoran Masala 10 45 To begin making the Tok Dal recipe, peel and slice the mangoes, along with the seed if possible. Wash and soak masoor dal for half an hour.Pressure cook mango, dal, turmeric and slit green chillies together till the dal is cooked. Mangoes should still hold the shape and not be overcooked.Once the cooker is cooled, open the lid and mash just the dal a little.In a heavy bottomed pan, heat the mustard oil. Add bay leaf, paanch phoran and red chilly to it. Let it crackle.Add the cooked dal and 1/2 cup water to the tempering.Add salt to taste and boil till the dal thickens.Once it is done, switch off the stove an it is ready to be served.Tangy, creamy and light, Tok dal goes best with steamed rice and a dollop of ghee.