Raw Mango Dal Recipe – Authentic South Indian Mango Sambar Recipe

Last Updated on 2 months by Neha Deshmukh

Raw Mango Dal Recipe – Authentic South Indian Mango Sambar Recipe

Hey everyone! If you’re anything like me, the arrival of mango season is a big deal. And while mango lassi and aamras are amazing, there’s something truly special about using those tart, green mangoes in savory dishes. Today, I’m sharing my family’s recipe for Raw Mango Dal – a vibrant, flavorful sambar that’s sunshine in a bowl. It’s a little bit tangy, a little bit spicy, and utterly comforting. Trust me, once you try this, it’ll become a summer staple!

Why You’ll Love This Recipe

This isn’t just any sambar. The raw mango adds a unique brightness that cuts through the richness of the dal and spices. It’s a fantastic way to enjoy mangoes beyond the usual sweet treats, and it’s surprisingly easy to make. Plus, it’s a wonderfully balanced meal – packed with protein, fiber, and tons of flavor.

Ingredients

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

• ?? raw mango
• ?? cup Toor dal (Thuvaram paruppu)
• 2 teaspoon Sambar powder
• ?? teaspoon Turmeric powder
• 1 Red chilli
• 1 teaspoon tamarind
• 1 onion (cubed)
• ?? teaspoon tomato (chopped)
• 1 sprig curry leaves
• Salt to taste
• 1 teaspoon Oil/Ghee
• ?? teaspoon Mustard seeds
• ?? teaspoon Fenugreek seeds
• 1 Red chilli
• 1 pinch Cumin seeds
• ?? teaspoon Asafoetida powder

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your sambar.

Toor Dal (Thuvaram Paruppu) – Types & Soaking

Toor dal is the star of the show. You can find different varieties, but any good quality toor dal will work. I usually soak mine for about 30 minutes before cooking – it helps it cook faster and become creamier. About 1 cup of dry toor dal yields roughly 3 cups cooked.

Raw Mango – Choosing the Right Mango for Sambar

You want mangoes that are still firm and tart, not overly ripe. They should be green with a slight blush of yellow. Avoid mangoes that are soft or have bruises. The sourness is key to balancing the flavors!

Sambar Powder – Homemade vs. Store-Bought & Regional Variations

Sambar powder is a blend of spices that gives sambar its signature flavor. You can absolutely use store-bought – there are some great brands out there. Or, if you’re feeling ambitious, you can make your own! Recipes vary by region, so feel free to experiment. I sometimes add a little bit of coriander powder to mine.

Asafoetida (Hing) – Benefits & Usage

Asafoetida, or hing, has a pungent aroma, but it adds a wonderful savory depth to the sambar. A little goes a long way! It’s also known for its digestive properties.

Mustard & Fenugreek Seeds – The South Indian Tempering Base

These seeds are essential for the tadka (tempering) – the flavorful oil infusion that starts the sambar. The mustard seeds pop and release their aroma, while the fenugreek seeds add a slightly bitter, nutty note.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the toor dal with 1 cup of water, a red chilli, a pinch of asafoetida, and a teaspoon of sesame oil for about 4 whistles. Once cooled, give it a good mash and set it aside.
2. Next, soak the tamarind in a cup of hot water for about 15-20 minutes. Then, squeeze out all the juice and keep it ready.
3. While the tamarind is soaking, peel and cut the raw mango into halves, remove the seed, and slice the mango into bite-sized pieces. Soak these pieces in a bowl of water to prevent them from browning.
4. Now, heat a teaspoon of oil in a kadai (or a deep pan). Add the mustard seeds and fenugreek seeds. Once the mustard seeds start to splutter, add a red chilli, a pinch of cumin seeds, curry leaves, and a tiny pinch of asafoetida. Let this tadka sizzle for a few seconds.
5. Add the cubed onion and sauté until it turns translucent. Then, add the chopped tomatoes and cook until they become soft and mushy.
6. Pour in the tamarind extract and add 2 teaspoons of sambar powder, a teaspoon of turmeric powder, and salt to taste. Add 2 cups of water and bring the mixture to a boil.
7. Drain the mango pieces and add them to the boiling sambar. Simmer for 3-4 minutes, or until the mango flesh softens (you should be able to easily pierce it with a fork).
8. Finally, add the mashed dal to the sambar. Simmer briefly – just enough to combine the flavors, but don’t overcook the mango!
9. Garnish with a sprig of fresh curry leaves. Serve hot with rice or papad.

Expert Tips

• Don’t skip the tempering! It’s what gives sambar its distinctive flavor.
• Adjust the amount of sambar powder to your liking.
• If the sambar is too thick, add a little more water.
• If it’s too thin, simmer for a few more minutes.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: If you like it spicier, add another red chilli or a pinch of cayenne pepper.
• Festival Adaptations (Pongal, Onam): This sambar is a classic dish served during Pongal and Onam festivals in South India. My grandmother always made a huge pot of it for these celebrations!

Serving Suggestions

This Raw Mango Dal is best served hot with a steaming bowl of rice. It also pairs beautifully with papad, idli, dosa, or vada. A dollop of ghee on top is always a good idea!

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together. You can also freeze it for longer storage.

FAQs

What type of mango is best for mango dal/sambar?

Any tart, green mango will work! Totapuri or Jeera mangoes are excellent choices.

Can I make this sambar ahead of time?

Yes, absolutely! Sambar actually tastes better after it sits for a while. You can make it a day or two in advance and store it in the fridge.

How do I adjust the sourness of the sambar?

Adjust the amount of tamarind extract. If you want it more sour, add more tamarind. If you want it less sour, use less. You can also add a squeeze of lemon juice at the end.

What is the role of asafoetida in this recipe?

Asafoetida adds a unique savory depth and aroma to the sambar. It also aids in digestion.

Can I use a different dal instead of toor dal?

While toor dal is traditional, you can experiment with other dals like moong dal or masoor dal. The texture and flavor will be slightly different, but still delicious!