Raw Mango Dal Recipe – Authentic Indian Mango & Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Raw Mango Dal Recipe – Authentic Indian Mango & Lentil Curry

Hey everyone! If you’re anything like me, you absolutely love that sweet-tangy-spicy kick that raw mango brings to Indian food. And let me tell you, this Raw Mango Dal (or Kairi Dal as we call it at home) is the perfect way to enjoy it! It’s a comforting, flavorful curry that’s surprisingly easy to make. I first made this when I was craving something my grandmother used to make, and it instantly transported me back to her kitchen. It’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t just any dal. The combination of raw mango with toor and moong dal creates a unique flavor profile that’s both refreshing and satisfying. It’s a little sweet, a little sour, and perfectly spiced – seriously addictive! Plus, it’s a relatively quick meal to whip up, making it perfect for busy weeknights. It’s a taste of sunshine in a bowl, honestly.

Ingredients

Here’s what you’ll need to make this delicious Raw Mango Dal:

• 1 whole raw mango (about 200g)
• ½ cup toor dal (split pigeon peas) – about 100g
• ¼ cup moong dal (split yellow lentils) – about 50g
• 4 garlic cloves
• 1 teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• 2 green chillies (adjust to your spice preference!)
• 1 teaspoon jaggery (or brown sugar)
• Salt to taste
• 1 tablespoon ghee
• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ⅛ teaspoon asafoetida (hing)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients for a sec!

• Raw Mango: The star of the show! Look for a firm, slightly green mango. The sourness will balance the sweetness of the jaggery beautifully.
• Toor & Moong Dal Combo: This is a classic pairing in Indian cooking. Toor dal gives the dal body, while moong dal cooks quickly and adds a lovely texture. You can find both at most Indian grocery stores.
• Spice Levels: Traditionally, this dal has a good kick! Feel free to adjust the number of green chillies and the amount of red chilli powder to suit your taste. Some families in Maharashtra make it really spicy!
• Ghee is Key: Don’t skimp on the ghee for the tempering. It adds a richness and aroma that you just can’t replicate with oil. Good quality ghee makes all the difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop the raw mango into cubes, removing the seed. Roughly crush the garlic cloves – no need to be precise!
2. In a pressure cooker, combine the toor dal, moong dal, mango cubes, red chilli powder, turmeric, green chillies, jaggery, and salt. Add 2 cups (480ml) of water.
3. Pressure cook for 3 whistles on medium heat.
4. Let the pressure release naturally. This is important! Opening it too soon can cause the dal to splatter.
5. Once the pressure is released, open the cooker and gently mix the cooked dal. It should be soft and creamy.
6. Now for the tadka (tempering)! Heat the ghee in a small pan. Once hot, add the mustard seeds. When they splutter, add the cumin seeds, asafoetida, and crushed garlic.
7. Sauté for a few seconds until fragrant, then add the curry leaves. Let them crisp up nicely.
8. Pour the hot tempering mixture over the cooked dal and stir well.

And that’s it! Your Raw Mango Dal is ready to enjoy.

Expert Tips

• Don’t overcook the dal! You want it to be soft, but not mushy.
• Adjust the salt and jaggery to your liking. The balance between sweet and sour is key.
• A generous pinch of asafoetida really elevates the flavor.

Variations

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

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.
• Adjusting Spice Level: If you’re sensitive to spice, remove the green chillies altogether or use a milder variety.
• Using Different Mango Varieties: While any raw mango will work, Totapuri mangoes are particularly good for this recipe because of their tartness.
• Festival Adaptations: This dal is often made during Makar Sankranti and Baisakhi, festivals celebrating the harvest of mangoes. My aunt always adds a little extra jaggery during these times for a sweeter flavor!

Serving Suggestions

This Raw Mango Dal is best served hot with steamed rice. A side of roti or naan is also delicious! A dollop of yogurt on the side can help cool down the spice if you’ve gone a little heavy-handed with the chillies.

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

Let’s answer some common questions:

• What type of rice pairs best with this dal? Basmati rice is a classic choice, but any long-grain rice will work well.
• Can I use a different type of lentil? While toor and moong dal are traditional, you could experiment with masoor dal (red lentils) for a quicker cooking time.
• How do I adjust the sourness of the dal? Add a squeeze of lemon or lime juice if you want a more pronounced sour flavor.
• Can this dal be made ahead of time? Yes! You can make the dal a day or two in advance and store it in the refrigerator. Just make the tempering right before serving.
• What is asafoetida (hing) and why is it used? Asafoetida is a resin with a pungent aroma. It adds a unique savory flavor to Indian dishes and is also believed to aid digestion. Don’t be put off by the smell – it mellows out when cooked!