Authentic Yellow Peas & Raw Mango Recipe – Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Yellow Peas & Raw Mango Recipe – Indian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for vibrant, flavorful side dishes that just zing on the palate. This yellow peas and raw mango recipe is exactly that – a burst of sunshine in every bite! It’s a dish my grandmother used to make during the hot summer months, and it instantly transports me back to her kitchen. It’s simple, quick, and utterly delicious. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another side dish; it’s a little slice of Indian summer. The sweetness of the raw mango perfectly balances the earthy flavor of the yellow peas, and the tempering with mustard seeds and hing adds a wonderful depth. It’s a fantastic way to add some variety to your meals, and it’s ready in under 30 minutes! Plus, it’s naturally gluten-free and can easily be made vegan.

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 1 cup yellow peas (dried) – about 200g
• 5 tablespoons raw mango, grated – about 75g
• 3 tablespoons coconut (grated) – about 25g
• 2 tablespoons onion (finely chopped) – about 30g
• 2 teaspoons coriander leaves (chopped)
• 1 teaspoon red chili powder
• 2 teaspoons oil
• 1 teaspoon mustard seeds
• 1 pinch hing (asafoetida)
• Salt to taste

Ingredient Notes

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

Yellow Peas (Dried) – Regional Varieties & Soaking Tips

Yellow peas, also known as chana dal or split chickpeas, are the star of the show. You can find different varieties depending on where you are, but any yellow split pea will work beautifully. Soaking is key to getting the right texture. I always soak mine overnight, or for at least 8 hours. This ensures they cook evenly and become wonderfully tender.

Raw Mango – Choosing the Right Mango for Tartness

The raw mango adds a lovely tartness that cuts through the richness. Look for mangoes that are firm to the touch and still green. Avoid ones that are starting to soften or turn yellow, as they’ll be too sweet. If you can’t find raw mangoes, you can substitute with green apples, but the flavor won’t be quite the same.

Coconut – Fresh vs. Dried & Flavor Profiles

Freshly grated coconut is always best, if you can get your hands on it! But dried grated coconut works perfectly well too. If using dried, look for unsweetened coconut flakes. The coconut adds a subtle sweetness and lovely texture.

Hing (Asafoetida) – The Umami Secret & Substitutes

Hing, or asafoetida, is a bit of an acquired taste, but it adds an incredible umami depth to Indian dishes. A tiny pinch goes a long way! If you can’t find it, you can omit it, or try a very small amount of garlic powder as a substitute (though it won’t be quite the same).

Mustard Seeds – Black vs. Yellow & Tempering Techniques

I prefer using yellow mustard seeds for this recipe, as they have a milder flavor. Black mustard seeds are more pungent. The key to tempering is to heat the oil and wait for the seeds to pop and splutter – that’s when the flavor is released!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your yellow peas overnight or for at least 8 hours. This is super important for a good texture.
2. Drain the soaked peas and pressure cook them for 3 whistles until they’re nice and tender. Once cooked, drain them again and set aside.
3. Heat the oil in a pan over medium heat. Add the mustard seeds and let them crackle – listen for that lovely popping sound!
4. Once the mustard seeds have spluttered, add a pinch of hing. It will sizzle for a moment.
5. Add the finely chopped onions and sauté them briefly until they’re translucent.
6. Now, add the cooked yellow peas to the pan and mix well.
7. Stir in the red chili powder and salt. Make sure everything is well combined.
8. Fold in the grated raw mango and grated coconut. Blend everything thoroughly.
9. Finally, garnish with chopped coriander leaves and remove from the heat.

Expert Tips

• Don’t overcook the peas! You want them to hold their shape.
• Adjust the amount of red chili powder to your liking.
• A squeeze of lemon juice at the end can brighten up the flavors even more.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your hing doesn’t contain any hidden animal products.

Spice Level Adjustment – Mild to Spicy

If you prefer a milder flavor, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for extra heat!

Festival Adaptation – Serving During Summer Festivals

This dish is often made during summer festivals in India, like Baisakhi or Onam. It’s considered a cooling and refreshing dish.

Regional Variations – Maharashtra, Gujarat, and South India

Each region has its own twist! In Maharashtra, they sometimes add a touch of jaggery for sweetness. In Gujarat, you might find it served with a side of papad. And in South India, they often use curry leaves in the tempering.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Serving Suggestions

Serve this yellow peas and raw mango dish hot as a side dish with your favorite Indian meal. It pairs beautifully with roti, rice, or dal. I love serving it with a side of extra raw mango and onions for added crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Let’s answer some common questions!

What is the best way to soak yellow peas for optimal texture?

Soaking overnight or for at least 8 hours is best. This ensures they cook evenly and become tender.

Can I use a different type of mango if raw mangoes are unavailable?

You can try using green apples, but the flavor won’t be quite the same.

What is hing (asafoetida) and where can I find it?

Hing is a resin with a pungent smell that adds umami to Indian dishes. You can find it at Indian grocery stores or online.

How can I adjust the tartness of this dish?

Adjust the amount of raw mango you use. You can also add a squeeze of lemon juice.

Can this dish be made ahead of time?

You can cook the peas ahead of time and store them in the refrigerator. Then, just assemble the rest of the dish when you’re ready to serve.

Is it possible to make this in an Instant Pot?

Absolutely! You can pressure cook the peas in an Instant Pot for about 10-12 minutes.