Full written recipe of Bengali Tok Dal

Prep time: 5-10 minutes
Cooking time: 10-15 minutes
Serves: 3-4 people

Ingredients:
MASOOR DAL | मसूर दाल 1 CUP
WATER | पानी AS REQUIRED (1 INCH ABOVE THE DAL)
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
SALT | नमक TO TASTE
MUSTARD OIL | सरसों का तेल 2 TBSP
MUSTARD SEEDS | राई 1/2 TSP
RADHUNI | राधुनी A PINCH (SHOWING)
KALONJI | कलौंजी A PINCH
FENNEL SEEDS | सौंफ A PINCH
FENUGREEK SEEDS | मेथी के बीज 4-5 NOS.
CUMIN SEEDS | जीरा 1/2 TSP
RED CHILLI | लाल मिर्च 1 NO.
RAW MANGO | कच्चा आम 1 NO. (SLICED)
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
HOT WATER | गरम पानी AS REQUIRED
SUGAR | शक्कर A PINCH
Method:
Wash the dal & add it into a pressure cooker, add water, green chilli, salt & pressure cook the dal over high flame only for one whistle.
Switch off the flame once the whistle blows & depressurize the cooker immediately by lifting the whistle up using a spoon or a spatula.
Open the lid once the cooker has depressurized, then using a whisk or a spatula whisk the dal slightly, you don’t have to whisk it until smooth, some of the texture from the dal should remain.
To make the tempering, set a kadhai over high flame, add the oil & let it get hot until the oil reaches its smoking point, then lower the flame & let the oil cool down slightly.
Add all the whole spices, raw mango & turmeric powder, stir well over high flame for 1-2 minutes then cover & cook over low flame only for a minute.
Once the raw mango slices turn soft, mash 1-2 pieces & add the boiled dal, hot water to adjust the consistency & sugar, stir well & cook for 2-3 minutes, you can adjust the consistency of the dal as per your preference.
Lastly taste & adjust salt if required.
Bengali Tok Dal is ready, serve hot with rice.

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Intro 0:00
Boiling Dal 1:16
Tempering 2:28
Plating 4:45
Outro 5:47