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Raw Mango Dal Recipe

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4.2 from 50 reviews

This Raw Mango Dal is a tangy and comforting Indian lentil dish made with toor dal (yellow pigeon peas) and fresh green mangoes. The dal is gently cooked with turmeric and salt, then enhanced with a flavorful tempering of ghee, mustard seeds, cumin, red chilies, and hing, topped with fresh cilantro. It is a perfect balance of sour and savory, ideal for a wholesome meal.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

For The Dal

  • 1 cup toor dal (yellow pigeon peas lentils)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon turmeric powder
  • ½ cup peeled and sliced green mangoes

For The Tempering

  • 3 tablespoons ghee (use oil for vegan)
  • ½ teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • ¼ teaspoon asafetida (hing) (skip for gluten-free)
  • 2-3 whole dry red chilies
  • ½ teaspoon Kashmiri red chili powder
  • 2 tablespoons chopped cilantro (fresh coriander leaves)

Instructions

  1. Rinse and soak dal: Thoroughly rinse the toor dal under running water until the water runs clear. Soak the dal in water for about 30 minutes to reduce cooking time and improve texture.
  2. Cook the dal: Drain the soaked dal and add it to a pot with 2.5 cups of water, turmeric powder, and salt. Bring to a boil, then reduce to a simmer. Add the peeled and sliced green mangoes. Cook uncovered until the dal is soft and fully cooked, about 25-30 minutes, stirring occasionally.
  3. Prepare the tempering (tadka): In a small pan, heat the ghee over medium heat. When hot, add the brown mustard seeds and cumin seeds. When seeds start to splutter, add the whole dry red chilies, asafetida (hing), and Kashmiri red chili powder. Fry for a few seconds to release aromatic flavors, ensuring the spices do not burn.
  4. Add tempering to dal: Pour the hot tempering over the cooked dal and mango mixture. Stir well to combine all flavors evenly.
  5. Garnish and serve: Sprinkle chopped fresh cilantro on top for freshness and extra flavor. Serve the Raw Mango Dal hot with steamed rice or Indian breads as preferred.

Notes

  • To make this recipe vegan, substitute ghee with a neutral oil such as sunflower or vegetable oil.
  • Skip asafetida (hing) if preparing for those on a gluten-free diet.
  • Adjust salt and chili powder according to taste preference.
  • Green mangoes add tanginess; if unavailable, raw tamarind or lemon juice can be used as alternatives but will alter flavor slightly.
  • Soaking the dal helps to reduce cooking time and improves digestibility.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/raw-mango-dal-recipe/