Brinjal & Raw Mango Dal Recipe – Authentic Indian Tamarind Curry

Last Updated on 2 months by Neha Deshmukh

Brinjal & Raw Mango Dal Recipe – Authentic Indian Tamarind Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a dal recipe that’s a little bit different, a little bit special. This Brinjal & Raw Mango Dal is exactly that. It’s a vibrant, flavourful curry that beautifully balances the earthiness of brinjal (eggplant) with the tangy sweetness of raw mango, all tied together with a lovely tamarind kick. I first made this when I was craving something that reminded me of my grandmother’s cooking – comforting, yet exciting. Trust me, you’ll fall in love!

Why You’ll Love This Recipe

This dal isn’t just delicious; it’s a celebration of South Indian flavours. It’s a wonderfully balanced meal – packed with protein, fibre, and a whole lot of taste. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s perfect for a weeknight dinner or a special occasion. You’ll love how the tangy mango cuts through the richness of the dal, and the brinjal adds a lovely texture.

Ingredients

Here’s what you’ll need to create this flavour explosion:

• ¼ cup toor dal (split pigeon peas) – about 100g
• 4 tablespoons chana dal (split chickpeas) – about 50g
• 1 big onion, chopped
• 1.5 teaspoon ginger garlic paste
• 5 brinjals (eggplants), chopped
• 1 raw mango, chopped
• 1 tomato, chopped
• 1 teaspoon red chilli powder
• 2 teaspoons coriander powder
• 1 tablespoon tamarind paste
• Coriander leaves, for garnish
• Salt, to taste
• 3 teaspoons oil
• 2 teaspoons oil
• 1 teaspoon fennel seeds
• 1 sprig curry leaves
• 1 green chilli, slit
• ½ inch cinnamon stick
• 2 cloves
• ½ bay leaf

Ingredient Notes

Let’s talk ingredients! A few things will really make this dal shine:

• Toor Dal & Chana Dal: This combination is classic in South Indian dals. Toor dal cooks down beautifully, creating a creamy base, while chana dal adds a lovely nutty flavour and texture. You can find both at most Indian grocery stores.
• Raw Mango: Raw mango (kairi) is a seasonal delight in India, especially during the summer months. It adds a unique tangy sweetness that’s hard to beat. Look for a mango that’s firm to the touch, but gives slightly when pressed.
• Tempering Spices: Don’t skip the tempering! Fennel seeds, curry leaves, cinnamon, cloves, and bay leaf create an aromatic base that’s essential to the flavour of the dal. The fennel seeds especially add a lovely subtle sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Tempering: Heat 3 teaspoons of oil in a pressure cooker. Once hot, add the fennel seeds, curry leaves, green chilli, cinnamon, cloves, and bay leaf. Sauté until fragrant – you’ll know it’s ready when the spices release their aroma (about 30 seconds).
2. Sauté the Aromatics: Add the chopped onion and ginger-garlic paste to the pressure cooker. Sauté until the onions turn golden brown and softened.
3. Build the Base: Mix in the chopped tomato and cook until it becomes mushy. Then, add the red chilli powder, coriander powder, and salt. Sauté for another minute, stirring constantly to prevent burning.
4. Pressure Cook the Dal: Add the toor dal and chana dal to the pressure cooker. Pour in 1 cup of water (about 240ml). Close the lid and pressure cook for 4-5 whistles, or until the dals are soft and easily mashed.
5. Prepare the Brinjal: While the dal is cooking, heat 2 teaspoons of oil in a separate pan. Sauté the chopped brinjals until they are half-cooked and golden brown. This step helps prevent them from becoming mushy in the dal.
6. Combine & Simmer: Once the dal is cooked, transfer it to a large pan. If it’s too thick, add a little water to reach your desired consistency. Bring the dal to a boil.
7. Add the Goodies: Add the sautéed brinjals and chopped raw mango to the boiling dal. Simmer until the vegetables are tender – about 5-7 minutes.
8. Tamarind Time!: Stir in the tamarind paste and cook for another 2 minutes. This adds a lovely tangy flavour that really ties everything together.
9. Garnish & Serve: Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t Overcook the Brinjal: You want the brinjal to hold its shape, so don’t overcook it during the sautéing process.
• Adjust the Water: The amount of water you need will depend on your pressure cooker and the consistency you prefer. Start with 1 cup and add more as needed.
• Tamarind Paste Quality: The flavour of tamarind paste can vary. Start with 1 tablespoon and adjust to your taste.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you prefer a milder dal, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chillies. My friend, Priya, loves to add a finely chopped Serrano pepper for extra heat!
• Festival Adaptations: This dal is often made during Makar Sankranti and Ugadi, South Indian harvest festivals. Some families add a touch of jaggery (gur) for a hint of sweetness during these celebrations.

Serving Suggestions

This Brinjal & Raw Mango Dal is fantastic with a side of fluffy basmati rice or roti. A dollop of ghee on top adds a lovely richness. It also pairs well with a simple vegetable side dish like stir-fried beans or a cucumber raita.

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

1. What type of dal is best for this recipe and can I substitute it?

Toor dal and chana dal are the traditional choice, but you can experiment! If you don’t have chana dal, you can use moong dal (split yellow lentils) as a substitute, but it will change the flavour slightly.

2. How do I know when the raw mango is ripe enough to use in the dal?

The mango should be firm to the touch, but give slightly when pressed. It shouldn’t be completely green and hard, but also not overly ripe and soft.

3. Can I make this dal ahead of time?

Absolutely! You can make the dal a day or two in advance. The flavours will develop even more over time.

4. What is the purpose of the tamarind paste in this recipe?

Tamarind paste adds a lovely tangy flavour that balances the sweetness of the mango and the earthiness of the brinjal. It’s a key ingredient in South Indian cuisine!

5. How can I adjust the consistency of the dal?

If the dal is too thick, add a little hot water until it reaches your desired consistency. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

Enjoy! I hope this Brinjal & Raw Mango Dal brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!