Authentic Toor Dal & Mango Recipe – South Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Authentic Toor Dal & Mango Recipe – South Indian Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Toor Dal with Mango. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and the warmth of family. This isn’t just a meal; it’s a hug in a bowl, a little piece of South Indian comfort food I want to share with you.

Why You’ll Love This Recipe

This Toor Dal and Mango recipe is a delightful blend of flavors – the earthiness of the dal, the tangy sweetness of the mango, and a beautiful kick from the spices. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s incredibly versatile! You can adjust the spice level to your liking and even adapt it for different dietary needs. It’s a perfect weeknight meal that feels a little bit special.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Toor Dal
• 1 cup Water, plus more as needed
• 1 Small Raw green Mango, peeled, seeded and diced
• 2-3 Green chilies, slit
• 2 tablespoons Oil
• 1 teaspoon Fenugreek seeds (menthulu/ methi)
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 2 Dry red chilies, halved
• ½ – 1 teaspoon Asafoetida/ hing (adjust to taste)
• 8-10 Curry leaves
• 1 teaspoon Turmeric powder
• 1 teaspoon Red Chili powder, adjust as per taste preference
• To taste Salt
• 1 teaspoon Jaggery (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Toor Dal: Types and Soaking Tips
Toor dal, also known as arhar dal, is the star of the show. You can find it easily in most Indian grocery stores. While soaking isn’t essential, I find a quick 30-minute soak helps it cook a little faster and become extra creamy.

Raw Mango: Selecting the Right Mango for the Recipe
You want a raw, tart mango for this recipe – not a sweet, ripe one! Look for a firm mango that’s still green. The sourness balances the richness of the dal beautifully.

Unique Spice Blend: Fenugreek, Asafoetida & Curry Leaves
Don’t skip these! Fenugreek adds a lovely nutty flavor, asafoetida (hing) gives it a unique savory depth, and curry leaves bring a fresh, citrusy aroma. Asafoetida can be a bit strong, so start with a smaller amount and add more to taste.

Regional Variations in Dal Preparation

Every family has their own way of making dal! In some parts of South India, they add a squeeze of lemon juice at the end for extra tang. Others might use tamarind paste instead of mango. Feel free to experiment and make it your own. My aunt always adds a pinch of garam masala – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the toor dal a good rinse. Then, combine it with 1 cup of water and ½ teaspoon of turmeric in a pressure cooker. Cook for 3-4 whistles, or until the dal is soft and mushy.
2. While the dal is cooking, let’s prep the mango. Add the diced mango and slit green chilies to the cooked dal. You can either cook them directly in the dal, or use the pot-in-pot method in your Instant Pot for a quicker cook. Cook until the mango pieces are tender.
3. Now for the tempering! Heat the oil in a saucepan over medium heat. Add the fenugreek seeds, mustard seeds, and cumin seeds. Let them splutter – that’s when you know the flavors are releasing.
4. Add the dry red chilies, curry leaves, and asafoetida to the saucepan. Sauté for a few seconds until fragrant.
5. Add the cooked mango pieces and remaining turmeric to the tempering. Mash the mango slightly with the back of a spoon and cook for 4-5 minutes.
6. Pour in the cooked dal, add the red chili powder and salt. Simmer for 5 minutes, adding a little extra water if the dal gets too thick.
7. If you like a touch of sweetness, stir in the jaggery. Serve hot with a generous helping of steamed rice.

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Dal Consistency
The ideal consistency is creamy and slightly flowing. If it’s too thick, add a splash of hot water. If it’s too thin, simmer for a few more minutes.

Balancing Sweet, Sour & Spicy Flavors
This is where you can really customize the recipe. Adjust the amount of red chili powder, jaggery, and even add a squeeze of lime juice to get the perfect balance for your palate.

Using the Pot-in-Pot Method for Mango
If you’re using an Instant Pot, place the mango and green chilies in a heat-safe bowl with a little water. Place the bowl on a trivet inside the Instant Pot while the dal is cooking. This keeps the mango tender without overcooking it.

Variations

Vegan Adaptation
This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some brands use bone char in processing).

Gluten-Free Adaptation
This recipe is naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)
Reduce or omit the red chili powder and green chilies for a milder flavor. Add more for a spicier kick!

Festival Adaptations (Ugadi/ Sankranti)
This dal is often made during festivals like Ugadi and Sankranti in South India. It’s considered an auspicious dish that brings good luck and prosperity.

Serving Suggestions

This Toor Dal & Mango is best served hot with:

• Steamed rice – a classic pairing!
• A side of papadums (crispy lentil wafers)
• A dollop of ghee (clarified butter) for extra richness
• A simple vegetable side dish like stir-fried beans or cabbage

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What type of dal can I substitute for Toor Dal?
While Toor Dal is traditional, you can use Moong Dal (yellow split lentils) as a substitute, but the flavor will be slightly different.

Can I use a different type of mango in this recipe?
Yes, but make sure it’s still a raw, tart mango. Avoid using ripe, sweet mangoes.

How do I adjust the sourness of the dal if my mango isn’t tart enough?
Add a squeeze of lime juice or a teaspoon of tamarind paste to enhance the sourness.

What is Asafoetida (Hing) and where can I find it?
Asafoetida is a pungent spice with a unique flavor. You can find it in most Indian grocery stores, usually in powder or resin form.

Can this dal be made ahead of time?
Absolutely! You can make the dal a day or two in advance. The flavors will meld together beautifully. Just reheat before serving.