Looking for a light and hearty meal to cook during summer season? Try this raw mango dal today! You may cook the lentils using pressure cooker or Instant pot. A few months before the ripe mangoes take over the markets in india, green mangoes start appearing on stands. Fresh raw mangoes are used in a variety of indian recipes like chutneys, beverages and pickles. This mango dal used to be a regular growing up. Delhi summer season is brutal and our hot day lunches used to be very light and simple either consisting of vegetable kadhi (like this bhindi kadhi) or a simple dal & plain rice meal.
What is Mango Dal
Also known as kacche aam ki dal, mango dal is slightly tangy and a light lentil dish perfect to serve during summers. Mango dal is cooked with lentils, raw unripe mango and simple spices.It has a lovely fruity tang and I love to pair it with steamed basmati rice with a dollop of ghee for a satisfying meal during the warm months. You can also serve with rotis and a sabzi(dry curry). There are many ways as to how green mango dal is made across different regions of india. In the south indian version, known as mango pappu or mamidikaya pappu, small ripened mangoes are used and the dal has a fruity, sweet, spicy tangy taste. In Bengal’s aamer dal or tok dal, red lentils are used and the tempering is that of black mustard seeds.
About My Recipe
Lentils Since I grew up eating mango dal prepared with arhar dal(split pigeon pea lentils/toor dal), I continue to make it in the same way. Arhar dal/tur dal or split pigeon peas lentils (different from split pea lentils) are one of the most popular pulses in indian cuisine. These hulled lentils have a slightly sweetish taste and the addition of green mango really goes well since the finished dish has beautiful balanced flavors. You could use red lentils or chana (bengal gram lentils) as well if you wish. I usually make this mango dal on days when I am craving very simple meal. The taste of this dal is mellow and soothing without many spices. It’s a summer staple in our home. I cook mango dal in traditional stove top pressure cooker, however you could use Instant Pot to cook the lentils. Tempering I temper the dal very simply with finely chopped garlic, hing, dried chilies, touch of red chili powder and cumin seeds. If you wish, you may use extra add red chili powder for added heat. Being a north indian, I rarely temper my dals with black mustard seeds. However feel free to do if you wish. This raw mango dal recipe is
lightly tangy and has a fruity (savory) mango taste Not sweet at all simple and satisfying easily made gluten free (skip the hing(asafetida) easily made vegan (skip the ghee and temper in mustard oil or any neutral oil)
Ingredients
For Boiling The Dal
Split Pigeon Pea Lentils - Known as arhar dal or toor dal, these lentils are easily available in most south asian grocery stores. If you wish, substitute with matar dal (split yellow pea lentils), red lentils (masoor dal) or chana dal (bengal gram lentils). Mustard oil - The pungency of mustard oil goes well with the sweetness of pigeon pea lentils. Substitute with oil or ghee if you wish. Skip mustard oil if you are using a different variety of lentils. Raw Mango (Green Mango)- I purchase green mangoes from indian grocery stores during spring and summer months. Turmeric Powder & Salt
For Tempering Mango Dal
Desi Ghee - Or use Oil for vegan version. Other Ingredients - Cumin Seeds , Dried Red Chillies, Hing (skip for gluten free version), red chili powder (or cayenne)
You could add green chilies or red chili flakes for heat. Feel free to use curry leaves & black mustard seeds if you like tempering dal with those. Also, if you love adding store bought dal masala to your lentils, you can do so too.
How To Make Green Mango Dal
First Cook Dal
Wash the lentils 3-4 times under running water till the water runs clear. Soak the dal in water for 20-25 minutes. Meanwhile you can peel and dice the green mango, chop garlic etc. Add the soaked lentils and water to pressure cooker. Bring to a rolling boil. Skip and discard the white foam using a spoon. Add the chopped mango, turmeric powder, salt and mustard oil. Close the lid and pressure cook on low medium heat for 8-10 minutes (about 3-4 whistles). Please adjust time and whistles depending quality of lentils. For IP, close the lid and pressure cook on high pressure for 8-10 minutes. Let pressure release naturally. Using back of a spoon or a whisk, mash the dal until creamy. This dal tastes good when it isnt too thick so add cold water to adjust the consistency if needed. If you do add water, simmer the dal for 3-5 minutes.
Tempering (Dal Tadka) Heat ghee and add hing and dry red chillis and cumin seeds. Let crackle. Add the chopped garlic. Let brown lightly. Switch off the heat and add the red chilli powder. Immemdiately add the cooked dal and mix with the tadka. Alternatively, you can prepare the tempering in a small pan and add on top of cooked dal. Done!
Recipe Tips
Avoid using old lentils that are lying around for more than 3 months in your pantry. Always taste the green mango before adding to dal. Once the dal and mango are cooked together, hardly much can be done to reduce the tanginess. On the same lines, add more raw mango after tasting them in case you prefer to make a tangy dal. The taste of dal from this recipe is mellow. Add extra spices for heat or flavor during tempering if you wish.
Serving Mango Dal
Serve mango dal with steamed basmati rice or jeera rice and dollop of ghee. Pair it with rotis or rice and a dry sabzi like bhindi aloo, bharwa baigan or bharwa bhindi. Keep the dal slightly thick and serve as a soup with a dollop of spicy garlic pickle or yogurt and fresh chopped cilantro.
Store the cooked dal refrigerated. Good for 2-3 days. Reheat and serve.
