Aamer Tok Dal

1. 1
   prep

   Wash and prep the dal.

   Wash the masoor dal thoroughly under running water until the water runs clear. Drain well.

   TIPNo soaking needed — masoor dal cooks quickly.
2. 2
   boil · ~15 min

   Boil the dal with mango.

   1.Add washed dal, 3 cups water, turmeric, and salt to a heavy-bottomed pot.

   2.Bring to a rolling boil over high heat, then reduce to a gentle simmer.

   3.Skim off any white foam that rises to the surface.

   4.Add the green mango pieces and cook until the dal is soft and mushy (12-15 min).

   TIPDon't overcook the mango — keep the pieces intact so they can be removed later.
3. 3
   prep

   Remove the mango pieces.

   Using a slotted spoon, carefully lift out the mango chunks and set them aside in a bowl. Mash the boiled dal with a whisk or spoon until smooth. Stir in the sugar.

4. 4
   temper · ~1 min

   Make the tempering (panch phoron tadka).

   1.Heat mustard oil in a small pan over medium heat until it smokes lightly.

   2.Add panch phoron and let it crackle for 10 seconds.

   3.Add dried red chili halves and sauté until fragrant, about 20 seconds.

   TIPLet the mustard oil reach its smoking point to lose its raw pungency — that's what gives Bengali dishes their signature flavor.
5. 5
   mix · ~2 min

   Combine and finish.

   Pour the hot tempering immediately over the mashed dal. Stir well to combine. Return the mango chunks to the pot and simmer everything together for 2 minutes so the flavors meld. Taste and adjust salt if needed.

6. 6
   garnish

   Garnish with fresh coriander leaves and serve hot.

   TIPServe with plain steamed rice and a wedge of lime for an extra zing.

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