This recipe for raw mango dal is made with tuvar dal / toor dal which is the one frequently used in South Indian cuisine for making sambar and rasam. The seasonings are very simple and add a lot of flavor to the dal. I first made this recipe when I cooked one of my first thali posts. I had cooked a simple Uttar Pradesh Thali and the highlight of this whole platter is that it is entirely made without onion or garlic. There are many occasions and festival days when we cook meals without using onions and garlic. This thali is just perfect for those days. Writing all these recipes as a part of my Uttar Pradesh Thaali is bringing so many memories of the years, we lived in Kanpur and Lucknow. The richness of the food and warmth in the people was more than enough to make anyone happy. We had the privilege to make some very good friends during our stay there and also learned a lot about cultural similarities and differences. Today I made it again after I got my hands on some fresh raw mangoes. The list of recipes to make with raw mango is becoming bigger and bigger. The first recipe I immediately make after getting raw mango is the Mango pachadi. My boys love the sweet pachadi made with raw mangoes and jaggery. The next recipe is the cut mango pickle also known as menthiya mangai urugai. I got a few raw mangoes this week and I was able to save one to make this Mango Dal recipe. I served it with poori, jeera rice, and mixed vegetable curry for lunch. This simple dal is seasoned in ghee. If making it vegan, use coconut oil instead of ghee. I also cook the dal in an Instant Pot. You could use a pressure cooker to cook the dal as well.
Ingredients and Substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes. Lentil / dal - I make this mango dal using toor dal / split pigeon peas also known as tuvaram paruppu in Tamil. We can make the same with moong dal or masoor dal and also with a combination of lentils. Raw Mango - Use green raw mangoes that are peeled and chopped for the recipe. Vegetables - I used a couple of tomatoes, green chilies, and ginger in my dal. Spices - I used turmeric powder and salt when cooking the lentils. I also use a little sugar to balance the sour flavor. Seasoning ingredients - We need oil or ghee to season the dal. If Vegan, skip the ghee and use oil. Coconut oil is a good choice in that case. We season with mustard seeds, fennel seeds (saunf), Fenugreek seeds (methi dana), Asafetida, dry red chilies, red chili powder, and curry leaves
Step-by-step process
Wash the dal well and soak it in water for about 15-20 minutes. This helps to soften the dal a bit and allows it to cook faster. This step is optional and if in a hurry, you could skip it.
I cook the dal in Instant Pot using the pot-in-pot technique. We could cook it directly inside the inner pot of the Instant Pot as well. Place the lentils, chopped mango pieces, ginger, green chilies, and turmeric in a bowl. Add about 3 cups of water as well.
I cooked it under high pressure for 15 minutes. We could cook it in a pressure cooker as well for 4 to 5 whistles.
Once the instant pot is done cooking and the pressure releases naturally, mash the dal to the required consistency. I like to leave little chunks of mango pieces, but if preferred, you could mash it completely.
In the meantime, heat ghee or oil in a small pan and add all the seasoning ingredients.
Let it fry well and then add it to the simmering dal. Garnish with cilantro.
Serve hot with rice and ghee!
Expert Tips
Soak the dal for a few minutes to cook it soft. Use firm raw mango for the maximum flavor. A slightly ripe mango might render a little sweetness to the dal. This recipe is made with toor dal but works well with moong dal and masoor dal as well. I also make it sometimes with a mixture of lentils. If the mango is not sour enough, squeeze a little lemon juice, in the end, to make it tangy.
Frequently asked questions
More Mango Based Recipes
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