Raw Mango Dal (North Indian Style)

4.67 from 6 votes

This Raw Mango Dal is a delicious North Indian-style lentil dish made using green raw mangoes, lentils, and spices. It is made especially in summer when mangoes are in season. Serve it with rice or chapati for a hearty meal.

Here are some more raw mango recipes you may like: Aam Panna, Raw Mango Chutney, Raw Mango Rice, Aam Ki Launji, and Hing Ka Achar.

North indian style raw mango dal served in a bowl.
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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 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.

Serve it with steamed plain rice, jeera rice, or roti with any dry sabji.

This recipe can be made in a traditional stovetop pressure cooker or 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, choose a bigger-sized pot (6-quart) or a cooker (5-6 liter pressure cooker). The cooking time will remain the same.

Ingredients

For The Dal

Lentils – I like to use pigeon pea 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 this dal a lovely tangy taste. During summer, you can find these in any Indian grocery store.

To make this dal, try to use only Indian raw mangoes. 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.

Add green chilies, fenugreek seeds, curry leaves, and dry red chilies to the tempering for a taste change.

You can add leafy greens like methi (fenugreek leaves) or palak (spinach) to this recipe to make it even more wholesome.

For a taste change, add a few spice powders, such as coriander powder, cumin powder, sambar masala powder, goda masala, etc., to this recipe.

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.

Dal, green mangoes, turmeric and water added to instant pot.

Secure the lid and set the valve to the sealing position.

Lid secured

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.

Cooked dal in instant pot.

Mash the cooked dal lightly with the back of a ladle.

Mashed dal in instant pot.

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 cooker’s lid 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.

Ghee heating in a pan.

When the ghee is hot, add the following ingredients and let them crackle for 4-5 seconds.

  • ½ teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • ¼ teaspoon asafetida
  • 2-3 dry red chilies
Mustard seeds, cumin seeds, hing and dry red chilies added to the hot ghee in the pan.

Add ½ teaspoon red chili powder to the pan and immediately pour the cooked dal into the pan.

Red chilli powder added to the pan.
Dal poured in the pan.

Add some water to thin down the dal and 1 teaspoon salt and mix well.

Water and salt added to the pan.

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.

Ready green mango dal garnished with cilantro.

Frequently Asked Questions

Can I use ripened mangoes to make mango dal?

No, you cannot. This dal should have a savory and tangy taste, not a sweet one.

Why is my raw mango dal not tangy?

Sometimes, the mangoes are not tart enough, so the dal doesn’t turn out tangy. In that case, add some freshly squeezed lime juice or tamarind pulp to the dal.

Is tempering mandatory?

Tempering is not mandatory, but it magically changes the taste of this lentil from good to very, very good, so I highly recommend it.

How do I make this dal vegan and gluten-free?

To make this vegan lentil soup, replace ghee with any cooking oil you choose. To make it gluten-free, skip adding asafetida (hing).

You Might Also Like

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).
4.67 from 6 votes

Raw Mango Dal Recipe (North Indian Style)

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.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4 people

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)
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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.

    Video

    YouTube video

    Notes

    If your green mangoes are too tart, then you can reduce their amount a bit.
    I personally like to use pigeon peas lentils (toor dal) to make this 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.

    Nutrition

    Calories: 273kcal, Carbohydrates: 29g, Protein: 13g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 29mg, Sodium: 590mg, Potassium: 481mg, Fiber: 15g, Sugar: 1g, Vitamin A: 99IU, Vitamin C: 2mg, Calcium: 34mg, Iron: 4mg
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    6 Comments

    1. 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.

    2. Looking at this, reminds me of my mom, back home she used to make this, will make it this summer again .

    3. I have never had this sort of Dal before, am sure it must be deliciously tangy .. Great pics as always Neha 🙂