In Bengal, during the summer season, mango lentil soup and tok daal (sour lentil soup) are popular dishes that are enjoyed for their refreshing and tangy flavors. Here are the recipes for both dishes. This is a Tangy, creamy, and light, Tok dal that goes best with steamed rice, Bengali lunch, and a dollop of ghee.
Believe us as three can’t be more satisfying for a Bengali in the hot summer at noon than a bowl full of piping hot ‘tok dal’ (sour lentil soup) spread over warm white rice, while tiny pieces of aromatic cooked raw mango pop from within! Bengalis not only love pouring ‘tok dal’ over warm rice and mixing it with their hand; they also love sipping a bowl full of the soothing concoction at the end of their summer meal. Dal is a healthy food option that has secured its place on the daily menu of almost every Bengali household. The fun fact about dal is that one can prepare it in numerous innovative ways just by adding seasonal vegetables and various spices to it.
With different preferences for daal and a choice of good cooking oil, you can really hit the summer as best as you can! Therefore, let’s share with you the basic recipe of cooking Aam Tok or Mango lentil Soup.
Mango Lentil Soup with Ingredients:
- 2 ripe mangoes
- 1 cup plain yogurt
- 1 teaspoon roasted cumin powder
- Salt to taste
- Sugar or honey (optional, to adjust sweetness)
- Fresh mint leaves for garnish (optional)
To make it a little easy, we must begin by following these instructions.
- Peel and chop the mangoes, removing the pit.
- In a blender, puree the mangoes until smooth.
- In a mixing bowl, whisk the yogurt until creamy.
- Add the mango puree to the yogurt and mix well.
- Add roasted cumin powder, salt, and sugar or honey (if desired) to taste. Adjust the seasonings according to your preference.
- Chill the soup in the refrigerator for a few hours before serving.
- Garnish with fresh mint leaves, if desired.
- Serve the mango lentil soup cold for a refreshing summer treat.
Now, comes the part to prepare the Lentil soup
- Wash the lentils thoroughly and soak them in water for about 30 minutes.
- In a large saucepan, boil the lentils in 2 cups of water until they become soft and mushy. Add more water if needed.
- Once the lentils are cooked, add the chopped tomatoes and green chili to the saucepan. Simmer for a few minutes until the tomatoes are soft.
- In a small pan, heat the oil over medium heat. Add the mustard seeds, cumin seeds, and dried red chilies. Allow them to splutter and release their aroma.
- Pour the tempered spices into the lentil soup and mix well.
- Add turmeric powder, salt, and sugar to taste. Adjust the seasonings according to your preference.
- Simmer the soup for a few more minutes to allow the flavors to meld together.
- Garnish with fresh coriander leaves.
- Serve the tok daal hot with steamed rice or as a mango lentil soup on its own.
Why must you use Jeevan Rekha Rice Bran Oil?
Jeevan Rekha Rice Bran Oil is your go-to cooking oil as Rice Bran Oil has a huge market size in India, expanding up to trading at 147,000 Indian rupees. The states like West Bengal, Tamil Nadu, Kerala, Haryana, and Orissa are active producers of Rice Bran Oil. Rice bran has turned out to be the most sort after edible oil in India consumed by one and all. India considers rice as a staple diet and similarly, the byproduct can be equally productive and the Government of India highly supports it. The problem is the low awareness among the people about this gem of cooking oil.
Rice Bran Oil has to undergo a major physically refined procedure and a solvent extraction process to make a difference. Unlike cold-pressed oils, rice bran oil does not get impacted by the heat and instead works well when the smoking point is high.
Only the byproduct of Rice is beneficial, please do not fall victim to the wrong ideas like other brands like oat bran, peanut bran is adequate too.