Raw Mango Dal Recipe – Authentic South Indian Sambar Recipe

Last Updated on 2 months by Neha Deshmukh

Raw Mango Dal Recipe – Authentic South Indian Sambar Recipe

Hey everyone! If you’re anything like me, the arrival of mango season instantly sparks a craving for all things aam. And while mango lassi and desserts are amazing, there’s something truly special about a tangy, comforting bowl of raw mango dal – or sambar, as we call it down South. This recipe is a family favorite, and I’m so excited to share it with you. It’s a little bit of sunshine in a bowl, perfect with a steaming plate of rice.

Why You’ll Love This Recipe

This raw mango dal isn’t just delicious; it’s a hug in a bowl! It’s the perfect balance of sweet, sour, and spicy, and it’s surprisingly easy to make. Plus, it’s a fantastic way to enjoy the unique flavor of raw mangoes before they’re fully ripe. Trust me, once you try this, it’ll become a regular on your menu, especially during the mango season.

Ingredients

Here’s what you’ll need to whip up this delightful sambar:

• 1/3 cup Toor dal (approx. 150g)
• 1/8 tsp Turmeric powder (approx. 0.5g)
• A pinch Asafoetida (Hing)
• 2 cups Water (approx. 480ml)
• Few drops Cooking oil
• 1/2 Raw mango, cubed (approx. 100g)
• Small gooseberry-sized Tamarind
• 1 Big onion, cubed (approx. 150g)
• 1-2 Green chillies, slit
• 1/8 tsp Turmeric powder (approx. 0.5g)
• 1.5 tsp Sambar powder (approx. 7.5g)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Toor Dal: The Heart of the Sambar

Toor dal, also known as arhar dal, is the star of the show. It provides a lovely, creamy base for the sambar. Make sure you rinse it well before cooking to remove any impurities.

Raw Mango: Seasonal Sweetness & Tang

The raw mango adds a beautiful tartness that complements the other flavors. Choose a mango that’s firm to the touch, but not too hard. A little give is good!

Tamarind: The Sour Element – Regional Variations

Tamarind is key for that signature sambar tang. Some families prefer a more intense sourness, so feel free to adjust the amount to your liking. In some regions, lemon juice is used as a substitute, but I find tamarind gives it a more authentic flavor.

Sambar Powder: Spice Blend Breakdown

Sambar powder is a complex blend of spices, and you can find good quality pre-made versions in most Indian grocery stores. Or, if you’re feeling ambitious, you can make your own! It usually includes coriander seeds, cumin seeds, red chillies, fenugreek seeds, and more.

Asafoetida (Hing): Aromatic & Digestive Benefits

Don’t skip the hing! It adds a unique umami flavor and is also known for its digestive properties. A little goes a long way, so just a pinch is perfect.

Mustard Seeds & Curry Leaves: The Classic Tempering

These two are inseparable in South Indian cooking. The mustard seeds pop and release their flavor when heated, and the curry leaves add a lovely aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the toor dal thoroughly. Add it to a pressure cooker with turmeric powder, asafoetida, water, and a few drops of oil. Pressure cook for one whistle. Once cooled, gently mash the dal.
2. While the dal is cooking, soak the tamarind in warm water for about 15-20 minutes. Then, squeeze out the juice and set it aside.
3. Heat a generous amount of oil in a kadai (or a deep pan). Add mustard seeds and methi seeds. Once the mustard seeds start to splutter, add red chillies and curry leaves.
4. Now, toss in the cubed onions and slit green chillies. Sauté until the onions turn translucent and slightly golden.
5. Pour in the tamarind extract. Add turmeric powder, sambar powder, asafoetida, and salt. Bring to a boil and add the cubed raw mango pieces. Let it simmer for 7-8 minutes, or until the mango softens.
6. Finally, mix in the cooked and mashed dal. Simmer for another 5 minutes, allowing all the flavors to meld together beautifully.
7. Garnish with fresh coriander leaves and serve hot with rice!

Expert Tips

• Don’t overcook the dal! You want it to be soft, but not mushy.
• Adjust the amount of green chillies and sambar powder to control the spice level.
• If the sambar is too thick, add a little hot water to adjust the consistency.

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 also naturally gluten-free.

Spice Level Adjustment

My friend, Priya, loves a really spicy sambar, so she adds an extra green chilli and a pinch of red chilli powder. Feel free to experiment!

Festival Adaptations (Pongal, Onam)

During Pongal and Onam, we often make a slightly sweeter version of this sambar by adding a teaspoon of jaggery along with the tamarind extract. It’s a lovely festive touch.

Serving Suggestions

This raw mango dal is best served hot with a generous portion of steamed rice. It also pairs wonderfully with roti or idli. A side of papadums adds a nice crunchy texture.

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 have had time to develop! You can also freeze it for longer storage.

FAQs

What type of dal is best for this raw mango sambar?

Toor dal is the traditional choice, and it really gives the best flavor and texture. You could experiment with other dals, but toor dal is the way to go for an authentic taste.

Can I use pre-made sambar powder? What adjustments should I make?

Absolutely! Pre-made sambar powder is perfectly fine. Just taste the sambar as it simmers and adjust the amount of sambar powder and salt accordingly, as brands can vary in their spice levels.

How do I adjust the sourness of the sambar?

The amount of tamarind is key. Start with a small amount and add more, a little at a time, until you reach your desired level of sourness.

Can I make this sambar ahead of time?

Yes, you can! In fact, the flavors develop even more beautifully if you make it a day ahead. Just reheat it gently before serving.

What is the role of asafoetida (hing) in this recipe, and can I omit it?

Hing adds a unique savory flavor and aids digestion. While you can omit it if you absolutely have to, it really does enhance the overall taste of the sambar.

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