This Raw Mango Dal is a delicious North Indian-style lentil dish made using green raw mangoes, lentils, and a few spices. It is made especially in summer when mangoes are in season. Serve it with rice or chapati for a hearty meal (vegetarian).
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About Raw Mango Dal
Raw Mango Dal (Kacche Aam Ki Dal, Green Mango Dal) is an Indian lentil dish made with green raw mangoes, lentils, and spices. It is popularly made in summer when mangoes are in season and can be served as a side dish or main course.
It is made in almost all of India but the method of preparation is slightly different in each part. The North Indian method of making it is very different from the South Indian method.
This dal is also popular in Andhra Pradesh and is called mamidikaya pappu (mango pappu). In Kerala, it is called Parippu Manga Curry.
In this post, I am sharing the North Indian raw mango dal recipe.
This version is usually made with pigeon peas (tuvar dal) or Bengal gram (chana dal), but other lentils such as red lentils or moong dal can also be used.
Mango dal can be served with rice or chapati along with a dry sabzi.
It is high in protein and fiber and low in fat. This dish is also a good source of vitamins and minerals, including iron, potassium, and magnesium.
This recipe can be made in a traditional stovetop pressure cooker or in an instant pot. I have mentioned both methods in the post below so read along!
This dal recipe is vegetarian and can be easily made vegan and gluten-free. You can easily double or triple the recipe too. I made it in my 3-quart instant pot (or 3-liter pressure cooker). If scaling the recipe, then choose a bigger-sized pot (6-quart) or a cooker (5-6 liter pressure cooker). The time of cooking will remain the same
Here are some more raw mango recipes that you may like
Ingredients
For The Dal
Lentils – I personally like to use pigeon peas lentils (toor dal) to make this mango dal recipe. But feel free to use Bengal gram (chana dal), yellow moong dal, or pink masoor dal. You can also use a mix of 2-3 different lentils.
Green Mangoes – Green raw mangoes give a lovely tangy taste to this dal. You will find these in any Indian grocery store during summer.
Try to use only Indian raw mangoes to make this dal. A few other varieties of mangoes look green from the outside but their flesh is sweet.
Others – You will also need salt, turmeric powder, and cilantro (fresh coriander leaves).
For The Tempering
This kacche aam ki dal is tempered using ghee, brown mustard seeds (sarson), cumin seeds, asafetida (hing), dry red chilies, and Kashmiri red chili powder.
You can also add green chillies, fenugreek seeds, curry leaves, and dry red chillies to the tempering for a taste change.
You can also add leafy greens like methi (fenugreek leaves) or palak (spinach) to this recipe to make it even more wholesome.
Try adding a few spice powders like coriander powder, cumin powder, sambar masala powder, goda masala, etc to this recipe for a taste change.
How To Make Mango Dal
Cook the Lentils
In An Instant Pot
Rinse 1 cup of toor dal with water and add it to an instant pot along with ½ cup peeled and sliced raw mangoes, ½ teaspoon turmeric powder, and 3 cups of water. Stir to combine.
Tip – You can also add the mango pit while cooking the dal. It is fun to suck them once the dal is ready.
Secure the lid and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 10 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid of the instant pot.
Mash the cooked dal lightly with the back of a ladle.
In A Traditional Pressure Cooker
Rinse 1 cup of toor dal with water and add it to a pressure cooker along with ½ cup peeled and sliced raw mangoes, ½ teaspoon turmeric powder, and 4 cups of water. Stir to combine.
Tip – You can also add the mango pit while cooking the dal. It is fun to suck them once the dal is ready.
Close the lid of the cooker and cook the dal on high heat for one whistle.
Reduce the heat to low and cook for 10 minutes.
Remove the cooker from the heat and let the pressure release completely.
Open the lid and mash the cooked dal lightly with the back of a ladle.
Temper The Mango Dal
Heat 3 tablespoon ghee in a large pan over medium heat.
When the ghee is hot, add
- ½ teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida
- 2-3 dry red chilies
and let them crackle for 4-5 seconds.
Add ½ teaspoon red chili powder to the pan and immediately pour the cooked dal into the pan.
Add some water to thin down the dal and 1 teaspoon salt and mix well.
Check for salt and add more if needed.
Bring the kache aam ki dal to a boil.
Garnish with fresh coriander and serve hot with rice or phulka.
Frequently Asked Questions
No, you cannot. This dal is supposed to have a savory and tangy taste and not a sweet taste.
Sometimes, the mangoes are not tart enough so the dal doesn’t turn out tangy. In that case, you can add some freshly squeezed lime juice or tamarind pulp to the dal.
No, tempering is not mandatory but it magically changes the taste of this lentil from good to very very good, so I highly recommend it.
To make this lentil soup vegan, replace ghee with any cooking oil of your choice. To make it gluten-free, skip adding asafetida (hing).
Serving Suggestions
Mango dal can be served with steamed plain rice, jeera rice, or roti with a side of any dry sabji like Baingan Bharta, Gobi Aloo, Aloo Capsicum, etc.
Serve it hot with a dollop of ghee on top for the best taste.
You can also have it as a soup by adding more water to it.
Storage Suggestions
Mango dal can be stored in an airtight container in the fridge for up to 3 days.
It can also be frozen for up to 2 months.
Reheat the dal before serving. Add some water if the dal has thickened after storage.
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Recipe Card
North Indian Style Raw Mango Dal Recipe
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
Cook the Lentils
In An Instant Pot
- Rinse toor dal with water and add it to an instant pot along with green mangoes, turmeric powder, and 3 cups of water. Stir to combine.
- Tip – You can also add the mango pit while cooking the dal. It is fun to suck them once the dal is ready.
- Secure the lid and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 10 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually and open the lid of the instant pot.
- Mash the cooked dal lightly with the back of a ladle.
In A traditional Pressure Cooker
- Rinse toor dal with water and add it to a pressure cooker along with raw mangoes, turmeric powder, and 4 cups of water. Stir to combine.
- Reduce the heat to low and cook for 10 minutes.
- Remove the cooker from the heat and let the pressure release completely.
- Close the lid of the cooker and cook the dal on high heat for one whistle.
- Open the lid and mash the cooked dal lightly with the back of a ladle.
Temper The Dal
- Heat ghee in a large pan over medium heat.
- When the ghee is hot, add mustard seeds, cumin seeds, asafetida, and dry red chilies, and let them crackle for 4-5 seconds.
- Add red chili powder to the pan and immediately pour the cooked dal into the pan.
- Add some water to thin down the dal and salt and mix well.
- Check for salt and add more if needed.
- Bring the dal to a boil.
- Garnish with fresh coriander and serve hot with rice or phulka.
Nettie
Can i make this the day before im planning a dinner want to get ahead
Neha Mathur
Yes sure, you can.
Sujatha
Neha, what a nice recipe ! I’m amazed by your clicks ! Hats off dear!
Radha Natarajan
what an amazing recipe, amazing clicks, run short of worsd to rave about your blog, this is not a place where one would hastily write some comment thoughtlessly! am admiring everything from the ingredients shot so beautifully to the final recipe!! such a delight to be here.
Linsy Patel
Looking at this, reminds me of my mom, back home she used to make this, will make it this summer again .
Nupur UK-Rasoi
I have never had this sort of Dal before, am sure it must be deliciously tangy .. Great pics as always Neha 🙂