Soumi Goswami
Bengalis have their way of enjoying food according to seasons and occasions. Otherwise, who would have known that lentil soup for Goras, daal for Indians, could become Tok Dal or Tetor Dal in Bengal? It happened when someone someday thought of mixing things up (for fun), and the outcome is a tasty and healthy summer cooler.
Bringing to you the super savior Dal in its summer cooler form to fight the soaring temperature this summer.
Tok Dal is like a rainbow. A magical union of Unripened mangoes and Dal with the perfect balance of Dried Chilli Tadka. Bengalis make Tok Dal with fresh green mangoes and Moon or Masoor Dal. The tongue-tingling Tadka of dancing mustard seeds and dried red chilies balancing out the flavors. Add a pinch of sugar, and you are at the equilibrium of deliciousness. A true blue Bengali looks for variety, so here it comes with the sweet and sour Tok Dal.
This Dal is bursting with flavors and the peeping mango slices are calling for your embrace. Relish Tok Dal on a summery afternoon meal with steamed rice and aloo Bhaja and you are all set for a refreshing Bhat Ghum or an afternoon nap.
“Aaj khane me kya hai? Answer- Lauki hai”. Is the most heartbreaking answer ever, right? Not for Bengalis in summer. Because here in Bengal, boring Lauki or Bottle Gourd gets the twist of appetizing moong Dal along with the ting of Bitter Gourd or Karela. Surprised? Yes, even Bitter Gourd tastes like heaven in this perfect amalgamation of flavors.
In the olden days, people did not have air conditioners, medicines, fancy cooling drinks. So they say, “necessity is the mother of invention” Bengal came up with foods (that were not tasteless) that people can have without gulping down their throats and which were equally healthy for them.
Enjoy your favorite Dal in its Bengal avatar with these preparations and have a healthy and happy summer!
