Mango dal step-by-step recipe with video and photos.
About this recipe
Raw mango dal is a delicious and comforting dal made with raw/green mangos and toor dal (pigeon pea). The tang from mangos, the spice hit from chillis, and the aroma from ghee makes this kachhe aam ki dal one of the best dahl recipes you will try.
Serve it with plain steamed rice, and a side dish of your choice for a hearty meal. It also pairs very well with any side dish of your choice. Split pigeon peas is also called arhar dal and is commonly used to make yellow dhal. You can also use yellow lentils (mung dal) to make this dish.
Read on for ingredients, useful tips, and step-by-step instructions to make this easy mango dal.
Toor dal: This dish is made with toor dal (split pigeon peas); however, moong dal (yellow lentils) can be used as well.
Raw mango: Use raw mangos that are firm and have a nice tangy taste.
Ghee: I use ghee in this recipe. You can replace it with coconut oil for a vegan version.
Spices: The spices I use here are mustard seeds, cumin seeds, dry red chili, hing, and turmeric powder.
Other ingredients: Garlic, green chili, and curry leaves. Garlic is optional and can be skipped. Adjust the amount of green chili as per your preference.
Place toor dal, green mango, green chili, and turmeric powder in a pressure cooker (step 1).
Add 2½ cups of water and give it a mix. Pressure cook until the dal is well cooked (step 2).
Lightly mash the dal and add salt (step 3).
Add more water and adjust the consistency. Simmer for 5-6 minutes (step 4).
Heat ghee in a small pan and add mustard seeds. Once they splutter, add dry red chili and cumin seeds. Add garlic and saute until the garlic is golden. Add hing and curry leaves (step 5).
Add this tempering to the dal (step 6).
Serve with plain steamed rice topped with ghee.
Make sure you use raw green mangos that have a nice tangy taste. The mangos should be firm when pressed.
I prefer not to peel the mangos before using them. However, you may peel and use the mango.
Check out this recipe to make authentic vegetable sambar.
Related: Mango nectar.
Mango dal pairs well with plain steamed rice and ghee. You can serve it with any simple side dish or salad for a complete meal.
Cool the dal completely and place it in an air-tight container before storing it in the refrigerator. It can keep good for up to five days. To reheat, portion the dal and place it in a saucepan. Add a small amount of water (not more than ½ cup) and simmer for a few minutes. The dal tends to thicken when stored so you will have to adjust the consistency.
Arhar dal or toor dal is commonly used to make this dish. However, you can also use moong dal for this recipe. Moong dal tends to cook quickly when compared to toor dal so adjust the cooking time accordingly.
This mango dal is:
- very easy to make
- good source of plant-based protein
Mango Dal / Raw Green Mango Dal
- 1 cup toor dal
- 1½ cup raw mango
- 1-2 green chilies
- 1 teaspoon turmeric powder
- 1-1½ teaspoon salt
- Wash the mango and cut it into medium-sized cubes.
- Wash the toor dal and place it in a pressure cooker. To this, add mango, green chilli, and turmeric powder.
- Add 2½ cups of water and give it a mix.
- Pressure cook until the dal is well cooked (for 3 whistles). Once the steam comes off, remove the lid.
- Lightly mash the dal and add salt. Add more water and adjust the consistency
- Place the pressure cooker on high heat and bring it to a boil. Simmer for 5-6 minutes
- In the meantime, prepare the tempering. Heat ghee in a small pan and add mustard seeds.
- Once they splutter, add dry red chili and cumin seeds.
- Add garlic and saute until the garlic is golden. Add hing and curry leaves. Turn off the heat.
- Add this tempering to the dal. Add cilantro and mix well. Serve with rice and side dish of your choice.