Last Updated on 2 months by Neha Deshmukh

Mango Dal Recipe – Authentic Tur Dal with Raw Mango & Spices

Introduction

Oh, the magic of mango season! It’s a time when everything just tastes brighter, doesn’t it? This Mango Dal, or Maavina Huli as my grandmother used to call it, is a celebration of that sunshine in a bowl. It’s a family favorite, and I remember first making this when I was trying to recreate her incredible cooking – a mission that’s still ongoing, but this recipe gets pretty close! It’s a comforting, tangy, and subtly sweet lentil dish that’s perfect with a steaming plate of rice. You’ll absolutely love it.

Why You’ll Love This Recipe

This isn’t just any dal. The addition of raw mango gives it a unique, refreshing twist. It’s a little bit sweet, a little bit tangy, and packed with flavor. Plus, it’s surprisingly easy to make – perfect for a weeknight meal or a special occasion. It’s a vibrant dish that’s both nourishing and incredibly satisfying.

Ingredients

Here’s what you’ll need to bring this Mango Dal to life:

• 1 small cup (about 200g) tur dal/red gram dal/kandi pappu
• ½ cup (about 85g) peeled and chopped raw mango pieces
• 1 onion, chopped
• big pinch of turmeric powder
• 2-3 green chillis, slit lengthwise
• ½ tsp (2.5ml) chopped ginger
• to taste salt
• 1.5-2 cups (360-480ml) water
• ½ tsp (2.5ml) mustard seeds
• ½ tsp (2.5ml) cumin seeds
• 3-4 garlic cloves, crushed
• 2 dry red chillis, de-seeded and torn
• 10-12 fresh curry leaves
• 2-3 tsp (10-15ml) oil

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure everything comes together beautifully!

Tur Dal/Red Gram Dal (Kandi Pappu) – Varieties & Soaking

Tur dal is the star of the show! You can find different varieties, but any good quality tur dal will work. Soaking the dal for about 30 minutes helps it cook faster and become creamier. It’s not essential, but I always do it.

Raw Mango – Choosing the Right Ripeness

You want a raw mango that’s firm to the touch, but gives slightly when you press it gently. Avoid mangoes that are overly hard or have blemishes. The tartness of the mango is key, so don’t go for one that’s starting to ripen too much.

Spice Blend – The Importance of Fresh Spices

Fresh spices make all the difference! Make sure your cumin seeds and red chillies are relatively recent. The aroma and flavor will be so much more vibrant. Don’t be shy with the curry leaves either – they add a wonderful fragrance.

Regional Variations – Andhra, Tamil Nadu & Maharashtra Styles

This dal has variations across South India. Andhra style often includes a touch of tamarind for extra tang. Tamil Nadu versions might use a bit of coconut milk for richness. Maharashtra sometimes adds a pinch of jaggery to balance the flavors.

Oil – Selecting the Best Oil for Tempering

Traditionally, this dal is made with groundnut oil or sesame oil. They have a lovely nutty flavor that complements the spices. But you can use any neutral oil like sunflower or vegetable oil if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your tur dal a good rinse. Then, combine it in a pressure cooker with the chopped mango, onion, green chillis, ginger, turmeric powder, and 1.5-2 cups of water.
2. Pressure cook for 3 whistles (about 10-12 minutes). If you don’t have a pressure cooker, you can simmer it on the stovetop for about 45-60 minutes, or until the dal is soft and creamy.
3. While the dal is cooking, let’s make the tadka (tempering). Heat the oil in a small pan. Once it’s hot, add the mustard seeds. Wait for them to splutter – that’s when the magic happens!
4. Add the cumin seeds, crushed garlic, torn red chillies, and curry leaves. Sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
5. Pour the tempering over the cooked dal. Add salt to taste and simmer uncovered for 8-10 minutes, or until the dal reaches your desired consistency.

Expert Tips

Here are a few things I’ve learned over the years to make this Mango Dal absolutely perfect:

Achieving the Perfect Dal Consistency

Some like it thick, some like it thin. If your dal is too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes.

Tempering Techniques for Maximum Flavor

Don’t rush the tempering! Let the spices bloom in the hot oil to release their full flavor.

Balancing Sweetness & Spice

Adjust the number of green chillies to your liking. If you prefer a sweeter dal, you can add a tiny pinch of jaggery or sugar.

Using a Pressure Cooker vs. Stovetop

A pressure cooker is much faster, but the stovetop method allows for more control over the cooking process.

Preventing Dal from Sticking to the Bottom of the Pot

Stir occasionally while simmering to prevent the dal from sticking. A heavy-bottomed pot also helps.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Mango Dal: This recipe is naturally vegan!
• Gluten-Free Mango Dal: This recipe is naturally gluten-free!
• Spice Level – Mild, Medium, Hot: Adjust the number of green chillies and red chillies to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations – Ugadi/Baisakhi Special: This dal is often made during Ugadi (Telugu New Year) and Baisakhi (Sikh New Year) as a symbol of new beginnings and the sweetness of life.
• Adding Vegetables – Spinach, Tomatoes, or Drumsticks: Feel free to add a handful of spinach, chopped tomatoes, or drumsticks to the dal while it’s cooking for extra nutrients and flavor.

Serving Suggestions

Serve this Mango Dal hot with steamed rice, a simple vegetable stir-fry (like beans or cabbage), and a crispy appadam (papad). It’s a complete and satisfying meal! A dollop of ghee on top is always a good idea, too.

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

Let’s answer some common questions:

What type of mango is best for this dal?

Any raw, tart mango will work well. Totapuri or Alphonso (when still green) are good choices.

Can I use canned mango instead of fresh?

While fresh mango is best, you can use canned mango in a pinch. Just make sure it’s unsweetened.

How do I adjust the spice level of this dal?

Reduce or increase the number of green chillies and red chillies. You can also remove the seeds from the red chillies to reduce the heat.

Can this dal be made ahead of time?

Yes, you can make the dal ahead of time and reheat it. The flavors actually develop even more overnight!

What is the best rice to serve with mango dal?

Basmati rice or any long-grain rice is a great choice.

Is it possible to make this dal without a pressure cooker?

Absolutely! Just simmer the dal on the stovetop for a longer period of time, until it’s soft and creamy.