This mosur dal is incredibly cooling—perfect for hot summer afternoons.

সেই মনে পড়ে, জ্যৈষ্ঠের ঝড়ে রাত্রে নাহিকো ঘুম,
অতি ভোরে উঠি তাড়াতাড়ি ছুটি আম কুড়াবার ধুম।

Rabindranath Tagore

As spring turns to summer in the lower-Gangetic plains, people start preparing for the oppressive heat of the months to come. Cooling foods slowly start getting incorporated into the diet to combat the rising temperatures. But perhaps nothing signals the arrival of spring in Bengal more than the kalboishakhis (nor’westers)—late-afternoon thunderstorms that are localized to the region. One byproduct of this storm is that it causes a lot of mangoes to prematurely fall off trees. While that is not good news for ardent lovers of this fleshy, tropical fruit, it gives us an opportunity to prepare a rather delightful tok dal out of the unripe, sour, green mangoes.

COOKING TIME 30 minutes
YIELDS 4 servings


Quantity Ingredient
100 g Mosur dal
650 g Water
100 g Unripe mango
15 g Mustard oil
1 tsp Mustard seeds
2 pcs Green chillies
1 pc Dried red chilli
¼ tsp Turmeric powder
12 g Salt
38 g Sugar


  • Pressure cooker | boiling pot
  • Dal’er knaata | balloon whisk
  • Kadai | frying pan
  • Khunti | long spatula


  • Stove


  1. Wash and rinse the mosur dal, and place it in a pressure cooker or boiling pot, with 650 g water. Boil the dal till it is soft, but not mushy. If using a pressure cooker, boil for one whistle, and then release the steam immediately to stop the lentils from cooking any further.
  2. Peel the unripe mango, and divide it into wedges, 2 cm thick. Reserve the cut pieces in a bowl of water till needed, to prevent the mangoes from oxidizing.
  3. Heat a kadai and add 15 g mustard oil to it.
  4. Temper the oil with the dried red chilli, green chillies, and mustard seeds.
  5. Once the mustard seeds start to crackle, add the mango wedges, followed by about 2 g of salt.
  6. Stir the salt in, cover the pan, and allow the mangoes to cook on low heat for about 5 minutes. The salt will help the mangoes soften. Stir occasionally to prevent the mangoes from sticking to the pan.
  7. Once the mangoes are soft, add the boiled dal, turmeric powder, sugar, and rest of the salt.
  8. Allow everything to bubble on medium heat for about 6 minutes. During this time, the mangoes will release their tartness into the dal.
  9. This dish is sweet and tangy. Depending on the sourness of your mango, mash some of the softened pieces to a pulp and mix them with the dal.
  10. Boil for another 2 minutes before turning off the heat.

Served with

Rice | panta bhaat
Bhaja | torkari