Last Updated on 2 months by Neha Deshmukh

Mango Dal Recipe – Authentic Indian Lentil & Mango Curry

Introduction

Oh, the magic of mango season! Growing up, mangoes weren’t just a fruit; they were a celebration. And this Mango Dal? It’s a little piece of that celebration in a bowl. It’s a dish my nani (grandmother) used to make, and the sweet-tangy aroma always filled the house with warmth. It’s a comforting, flavorful lentil curry that perfectly balances the earthiness of the dal with the bright, tropical notes of mango. You’ll absolutely love it!

Why You’ll Love This Recipe

This Mango Dal isn’t just delicious; it’s special. It’s a unique twist on the classic dal tadka, offering a delightful change from your everyday lentil dish. It’s surprisingly easy to make, ready in under an hour, and packed with nutrients. Plus, it’s a fantastic way to enjoy mangoes beyond just eating them fresh!

Ingredients

Here’s what you’ll need to create this flavorful Mango Dal:

• 1 cup toor dal/toovar dal/pigeon pea
• 2 tomatoes, chopped
• 4-5 green chillies, slit
• 1 teaspoon turmeric powder (about 5g)
• 1 teaspoon oil
• 2 cups water
• 1 raw mango, chopped
• 2 tablespoons oil
• 1 teaspoon chana dal/bengal gram (about 7g)
• 1 teaspoon urad dal/split black gram (about 7g)
• 1 teaspoon mustard seeds (about 5g)
• 1 teaspoon cumin seeds (about 5g)
• 3 dried red chillies, broken into pieces
• 6-7 curry leaves
• Salt to taste

Ingredient Notes

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

• Toor Dal: Make sure your toor dal is fresh. Older dal can take longer to cook and might not have the best texture.
• Tomatoes: Ripe, but firm tomatoes work best. They add a lovely sweetness and acidity.
• Green Chillies: Adjust the number of green chillies based on your spice preference. Slitting them releases more heat.
• Turmeric: Don’t skip the turmeric! It adds color, flavor, and amazing health benefits.
• Raw Mango: This is the star! Look for a mango that’s firm to the touch, but yields slightly when pressed.
• Spices for Tempering: Using good quality spices is key for a fragrant tadka.

Toor Dal Varieties & Substitutions

Traditionally, this recipe uses toor dal. However, you can experiment! Moong dal (yellow split lentils) will cook faster and give a milder flavor. Masoor dal (red lentils) will create a creamier texture, but the flavor will be different.

The Significance of Raw Mango in Indian Cuisine

Raw mangoes aren’t just for chutneys! They’re a staple in Indian cooking, especially during the summer months. Their tartness adds a wonderful balance to rich dishes, and they’re believed to have cooling properties. It’s a clever way to beat the heat!

Regional Variations in Dal Tadka

Dal tadka is a cornerstone of Indian cuisine, but it varies from region to region. In some parts of India, they add asafoetida (hing) to the tempering for a unique flavor. Others might use different types of chilies or add a pinch of garam masala.

Spice Level Customization

This recipe is easily customizable. For a milder flavor, remove the seeds from the green chilies or use only one. For a spicier kick, add more green chilies or a pinch of red chili powder.

Oil Choices for Tempering – Traditional vs. Modern

Traditionally, ghee (clarified butter) is used for tempering. It imparts a beautiful aroma and flavor. However, you can use any neutral-flavored oil like sunflower or vegetable oil. I sometimes use mustard oil for a more rustic flavor, especially during the winter months.

Step-By-Step Instructions

Let’s get cooking!

1. Cook the Dal: Rinse the toor dal thoroughly. Add it to a pressure cooker with the chopped tomatoes, green chillies, turmeric powder, 1 teaspoon of oil, and 2 cups of water. Pressure cook for 3-4 whistles, or until the dal is soft and mushy.
2. Prepare the Mango: While the dal is cooking, chop the raw mango into bite-sized pieces. Add the mango pieces to a pan with 1 cup of water and simmer until they are tender.
3. Mash & Combine: Once the dal is cooked, gently mash it with a spoon or a potato masher. Add salt to taste and mix in the softened mango pieces.
4. Make the Tadka: Heat 2 tablespoons of oil in a separate tadka pan. Add the chana dal and urad dal and sauté until golden brown. Then, add the mustard seeds and cumin seeds. Let them splutter.
5. Add Aromatics: Add the broken red chillies and curry leaves to the tempering. Sauté for a few seconds until the curry leaves are crisp.
6. Pour & Serve: Carefully pour the hot tempering over the dal mixture. Mix well and serve hot with steamed rice and your favorite accompaniments.

Expert Tips

• Achieving the Perfect Dal Consistency: If the dal is too thick, add a little hot water to adjust the consistency. If it’s too thin, simmer it for a few more minutes.
• Tempering Techniques for Maximum Flavor: Don’t overcrowd the tadka pan. Temper in batches if necessary. And always be careful when adding the mustard seeds – they can splutter!
• How to Select Ripe, But Firm, Raw Mangoes: A good raw mango should be firm to the touch, with a slight give when pressed. Avoid mangoes that are bruised or overly soft.

Variations

• Vegan Mango Dal: This recipe is naturally vegan! Just ensure you’re using oil instead of ghee for the tempering.
• Gluten-Free Mango Dal: This recipe is also naturally gluten-free.
• Spice Level Adjustments: For a mild version, use only 1 green chili and omit the red chilies in the tempering. For a hot version, add 2-3 more green chilies and a pinch of red chili powder.
• Mango Dal for Makar Sankranti/Ugadi/Baisakhi: This dal is often made during these festivals, symbolizing the arrival of spring and the mango season.

Serving Suggestions

Mango Dal is best served hot with:

• Steamed rice
• Roti or paratha
• A side of yogurt or raita
• A simple vegetable side dish

Storage Instructions

Leftover Mango 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.

FAQs

What type of dal is best for Mango Dal?

Toor dal is the most traditional choice, but you can experiment with moong dal or masoor dal as well.

Can I use canned mango pulp instead of raw mango?

While fresh raw mango is best, you can use canned mango pulp in a pinch. Use about 1 cup of pulp and adjust the sweetness and sourness to your liking.

How do I adjust the sourness of the dal?

If the mango isn’t sour enough, you can add a squeeze of lemon or lime juice.

What is the purpose of tempering (tadka) in this recipe?

Tempering infuses the dal with aromatic spices, creating a depth of flavor that’s essential to Indian cuisine.

Can this dal be made ahead of time?

Yes, you can make the dal ahead of time. However, it’s best to do the tempering just before serving for the freshest flavor.