Mango Dal is one of those hidden gems of Indian cooking that surprises you with its simplicity and flavor. Growing up, I watched my grandmother make this during mango season, and the aroma would fill our entire kitchen. The combination might sound unusual to some, but trust me – the tangy mangoes and creamy lentils create magic together. It’s the kind of recipe that makes you wonder why you haven’t tried it before.
About the Recipe
This recipe takes basic dal to a whole new level by adding raw mangoes. The sourness of the mangoes cuts through the richness of the lentils, creating a balanced dish that’s both nutritious and tasty. It’s perfect for busy weeknights when you want something comforting but different. The optional coconut-ginger paste adds an extra layer of flavor that makes this dish even more special.
Why You’ll Love This Recipe
You’ll love how quick and easy this recipe is – it takes just 30 minutes from start to finish. The ingredients are simple and readily available in most Indian kitchens. The dish is naturally vegan and gluten-free, making it perfect for various dietary needs. Best of all, it’s a great way to use those green mangoes sitting in your fridge.
Mango Dal
Cooking Tips
– Don’t overcook the mangoes – they should be tender but not mushy
– Adjust the amount of chili powder based on your spice preference
– Tempering the spices properly is key to bringing out their flavors
– If using moong dal instead of toor dal, reduce cooking time by 2-3 minutes
Serving and Storing Suggestions
Serves 4-5 people. Best served hot with plain rice or roti. Leftovers can be stored in the fridge for up to 2 days. Reheat with a splash of water to maintain consistency. Total prep and cooking time: 30 minutes.
Similar Recipes
- Tomato Dal
- Spinach Dal
- Â Lemon Dal
Nutrient Benefits
This dish is packed with protein from the lentils and vitamin C from the raw mangoes. It’s also rich in fiber and essential minerals like iron and potassium. The spices used have anti-inflammatory properties, making this not just tasty but healthy too.
Mango Dal
Ingredients
- 200 gms Toor Dal or Moong Dal
- 2 Green Mangoes (medium)
- 1/4 tsp Turmeric Powder
- 1 tbsp Red Chilli Powder
- 2 tsp Asafoetida Powder
- Mustard Seeds (little)
- Urad Dal (little)
- 1/4 tsp Ginger (chopped or grated)
- 1/2 to 1 tsp Green Chillies (chopped or 1 slit lengthwise)
- Oil as required
- Curry Leaves (few)
- Salt as per taste
Grind together (Optional):
- 2 to 3 tbsp Coconut (grated)
- 1/2 inch Ginger
- 1 tbsp Coriander Leaves (chopped)
Instructions
- Peel and chop the mangoes into small pieces.
- Pressure cook the mangoes until 1 or 2 whistles.
- Separately pressure cook the dal until 1 or 2 whistles.
- Heat little oil in a pan over medium flame.
- Add the mustard seeds, urad dal, ginger, green chillies and fry for 30 seconds.
- Add the cooked mangoes, dal, salt, red chilli powder and asafoetida powder.
- Add enough water and stir to mix well.
- Simmer for a few minutes and bring to a gentle boil.
- Serve hot with rice.
Note: If you are using the ground paste, then add it at step #5.
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Frequently Asked Questions
Can I use ripe mangoes instead of raw ones?
No, ripe mangoes won’t work well here. Raw mangoes provide the essential tanginess that makes this dish special. Ripe mangoes would make it too sweet and change the fundamental taste of the dish.
How spicy is this dish?
The spice level is moderate but completely adjustable. You can reduce or increase the amount of green chilies and red chili powder according to your taste. Start with less if you’re unsure – you can always add more later.
Can I skip the tempering (tadka)?
The tempering adds essential flavor to the dal. While you can skip it, I strongly recommend including it as it brings out the best in this dish. The whole process takes just 2-3 minutes but makes a big difference in taste.
1 comment
I tried this receipe and everybody liked it.