Aam Daal (Bengali Green Mango Dal) | Easy Tok Dal Recipe for Summer

Aam Daal, also known as Kacha Aam Er Dal or Bengali Tok Dal, is one of the most beloved summer recipes in Bengali households. This comforting lentil stew combines creamy red lentils with tart green mangoes to create a refreshing, mildly tangy dish that pairs perfectly with steamed rice.

If you grew up in a Bengali family, chances are you have fond memories of eating aam daal during mango season.

The combination of soft cooked lentils, sour raw mango, mustard seeds, and dried red chilies creates a simple yet incredibly satisfying meal that's both nourishing and cooling during hot summer months.

This traditional Bengali green mango dal is naturally vegetarian, gluten-free, budget-friendly, and made with pantry staples.

Why You'll Love This Bengali Aam Daal

• Quick and easy weeknight meal
• Uses seasonal raw mangoes
• Naturally vegetarian and vegan
• Perfect summer comfort food
• Light, refreshing, and easy to digest
• Ready in under 40 minutesAuthentic Bengali flavor

What Is Aam Daal?

Aam Daal literally translates to "mango lentils." It is a traditional Bengali lentil stew made with green mangoes and lentils, most commonly red lentils (masoor dal).

Known as Tok Dal in many Bengali homes, this dish is especially popular during the hot summer months when raw mangoes are abundant.

The tartness from the mango balances the richness of the lentils, creating a refreshing dish that helps combat the summer heat. Traditionally it is served with steamed white rice as part of a Bengali lunch spread.

Ingredients You'll Need for Aam Daal

• Green Mango - Look for tender green mangoes with bright green color skin.
• Red Lentils - This dish is typically prepared using red lentils, but you can use your choice of lentils too.

Spices: 

• Black Mustard seeds
• Dry Red Chili
• Green Chili 
• Turmeric
• Cilantro leaves (optional) 

As you can see the list is minimal which makes this Aam Daal a very fuss free Summer Lentil Soup. Light on the tummy and very soothing to the palate. 

Best Lentils for Aam Daal

Traditionally, Bengali families prepare aam daal using:

• Masoor Dal (Red Lentils)
• Moong Dal (Yellow Split Mung Beans)
• Matar Dal (Yellow Split Peas)

Masoor dal cooks the fastest and creates a silky smooth consistency, making it the most common choice for everyday cooking. Some families prefer split peas for a heartier texture.

How to Make Aam Daal

Step 1: Cook the Lentils

Wash the red lentils thoroughly until the water runs clear.

Add the lentils, turmeric, salt, and water to a saucepan or pressure cooker. Cook until the lentils until it's aldente.

Step 2: Cook the Green Mango

Add the green mango to the dal and continue cooking the lentil until the mangoes are softened but still holding shape.

Step 3: Prepare the temper

In a small pan, heat mustard oil. Once it's hot, add mustard seeds and slit fresh green chili along with dry red chili.

Let it sizzle for few seconds.

Step 4: Bring it all together

Add the tempered mustard oil to the lentil and mix it around. Taste for salt and add more if needed.

Garnish with cilantro leaves and serve warm.

What Does Aam Daal Taste Like?

This Bengali mango dal is:

• Tangy from green mangoes
• Mildly sweet
• Lightly spiced
• Comforting and soothing
• Perfectly balanced between savory and sour

Unlike heavier dal recipes, aam daal feels refreshing and light, making it ideal for hot summer afternoons.

Serving Suggestions

Serve aam daal with:

• Steamed basmati rice
• Aloo Bhaja (crispy fried potatoes)
• Begun Bhaja (fried eggplant)
• Bitter gourd fry
• Bengali vegetable stir-fries
• Papad

For a traditional Bengali summer lunch, pair it with rice, a vegetable side dish, and chutney.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days.

The flavors deepen overnight, making it even more delicious the next day.

Reheat gently on the stovetop with a splash of water if the dal becomes too thick.

Frequently Asked Questions

More Bengali Summer Recipes

If you enjoyed this Bengali Green Mango Dal, try these seasonal favorites:

• Aam Chutney
• Aam Pora Sherbet
• Begun Bhaja
• Moong Dal
• Lau Ghonto
• Tomato Chutney
• Aloo Posto

Aam Daal is one of those timeless Bengali recipes that proves simple ingredients can create extraordinary flavor. The creamy lentils, tart green mangoes, and fragrant tempering come together to create a dish that feels both comforting and refreshing.

Aam Daal (Green Mango Lentil Stew)

Kankana Saxena

Aam Daal is a quintessential Bengali daal (lentil stew) prepared throughout the mango season. It’s mildly sour from using the green mango and utterly comforting when paired with steamed white rice. It is most commonly prepared using red lentil (masoor daal) but you can use your choice of daal too.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Bengali

Servings 0 Serves 3

Ingredients

 

• 1 medium green mango
• 1 cup red lentils
• 1 teaspoon mustard seeds
• 2 dry red chilies
• ½ teaspoon turmeric powder
• ¼ teaspoon sugar
• chopped cilantro for garnish
• 1 teaspoon salt
• 1 teaspoon mustard oil

Instructions

 

• Peel the mango, remove the pit and then cut it into either bite size or thinly sliced.
• Wash and boil the lentils with some salt. You could either use a pressure cooker or a deep saucepan.

  When the dal is amost cooked, add the mango wedges and cook for 5 miniutes.
• Pour 1 tablespoon of oil in a small pan. Once the oil is hot, add mustard seeds and dry red chili and fresh green chili. Let it sizzle for few seconds and then add it to the dal.
• Sprinkle some chopped cilantro and serve warm with steamed rice.

Notes

f the green mangoes are too sour or not soft enough, then you could boil it for a while separately before adding it to the lentil and continue boiling.

Nutrition

Serving: 1Servings

Keyword Bengali daal, lentil stew, masoor daal, tok daal