Bengal is known for its culinary history which is more than a thousand years old. In fact, the culinary arts of Bengal is a melting pot of many influences, which makes it unique and diverse (as is its culture). But the use of local and seasonal products strikes a chord every time. In Bengal, the eating habits change according to the season. While winter is synonymous with pithe-puli (sweet meat made from jaggery) and pesh (Bengali kheer), monsoon is all about ilish mach (Hilsa fish). Then we have the scorching summer season. The extreme heat and humidity calls for food that is cooling and hydrating – helping to maintain the body’s water balance. In addition, these foods also include seasonal fruits and vegetables. Take mango (mango) for example. If you explore, you will find almost every dish including mangoes in one way or the other. From aam-er chop (aloo pakora with mango) to aam-er chutney (mango chutney) – you get it all in summers. Another such popular mango-based Bengali dish is raw mango dal.
Known as tok dal or mango dal, it makes for a classic meal during a hot afternoon in Bengal. Mango dal includes ‘sour’ raw mangoes, which are made from lentils Masur lentils (red lentils) or matar dal (yellow peas). It is light, comforting and adds a balance of salty, sweet and tangy flavors to your palate. And the best part is that Tok Dal is so simple and basic! All you have to do is mix it with bhaat (steamed rice) and aloo chokha (aloo bharta) and include. you can even take a piece of it gondraj lebu (no regular lime) for added fragrance. Looks delicious and oh-so-comfortable; right? That’s why, we bring to you the recipe of Tok Dal and Aloo Chokha that will help you enjoy your lunch during the hot summer season. Just have a look.
Bengali Style Raw Mango Dal Recipe | How to make Tok Dal:
As mentioned earlier, you can use masoor dal or matar dal for this dish. Here, we preferred to use regular masoor dal. First of all, wash the lentils thoroughly and boil them by adding salt, turmeric and red chilies. Keep aside.
Put some mustard oil in a pan and temper the whole red chili and mustard seeds. Then add unpeeled and chopped raw mangoes, salt and sugar and cook for some time so that the mangoes become soft. You can add a little water to speed up the process.
Then add lentils and boil for some time. Adjust salt and sugar according to your taste. Just remember, it should have a balance of salty, sweet and tangy flavors. That’s it. Your tok dal is ready to eat.
click here For the detailed Tok Dal recipe.
Aloo Bharta Recipe in Bengali Style | How to make Aloo Chokha:
Wash, wash and boil the potatoes. Always cut potatoes into four halves to speed up the boiling process. Then put oil and tempering in a pan Kalonji (Nigella seeds) and whole red peppers. Add chopped onions to it and fry till it turns light brown. Now mash the potatoes and put them in the pan and mix all the things well. Add salt as per taste. When you see a smooth texture on the potatoes, switch off the flame and serve. Trust us, the recipe is as easy as it sounds.
click here For the detailed Aloo Chokha recipe.
Now, you have everything left to prepare the rice. And to help you with that, we’ve got three amazing tips for preparing perfect, non-sticky rice. click here to find out more.
Try this combination and let us know how you liked it. Happy summers!