Raw Mango Dal Recipe – Authentic South Indian Toor Dal Recipe

Last Updated on 4 months by Neha Deshmukh

Raw Mango Dal Recipe – Authentic South Indian Toor Dal Recipe

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and tangy Raw Mango Dal. This isn’t just any dal; it’s a taste of South India, bursting with flavour and perfect for a warm afternoon meal. I first made this when I was craving something comforting yet refreshing, and it’s been a family favourite ever since. It’s surprisingly easy to make, and the combination of sweet, sour, and spicy is just chef’s kiss!

Why You’ll Love This Recipe

This Raw Mango Dal is a delightful twist on the classic Toor Dal. The addition of raw mango brings a beautiful tanginess that cuts through the richness of the dal. It’s a wonderfully balanced dish – comforting, flavourful, and incredibly satisfying. Plus, it’s a fantastic way to enjoy seasonal mangoes in a savoury dish!

Ingredients

Here’s what you’ll need to whip up this delicious dal:

• 1 medium raw mango
• 1 cup Toor dal (split pigeon peas) – about 200g
• 0.25 tbsp Turmeric powder (haldi) – about 2.5ml
• Salt to taste
• 0.5 tbsp Mustard seeds (rai)
• 0.5 tbsp Cumin seeds (jeera)
• 0.5 tbsp Urad dal (split black lentils)
• 2 dry red chilies
• 6-8 green chilies (adjust to your spice preference)
• 10-12 curry leaves
• 2 tbsp Oil

Ingredient Notes

Let’s talk ingredients! Choosing the right mango is key. You want a raw, green mango that’s firm to the touch and has a good sourness. Don’t worry if it’s a little hard – that’s exactly what we want!

Toor dal is a staple in South Indian cuisine. It cooks up beautifully and has a lovely, slightly nutty flavour. Make sure you rinse it well before cooking.

And the tempering? Oh, the tempering! That’s where the magic happens. Mustard seeds, cumin, urad dal, and those fragrant curry leaves create a symphony of flavours that truly elevate this dish. Don’t skip on the curry leaves – they’re essential!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and slice the raw mango. Discard the seed and give it a little taste to check the sourness. We want a good tang!
2. Next, dry roast the toor dal in a pan over medium heat until it’s golden brown and wonderfully aromatic. This step really enhances the flavour. Let it cool completely.
3. Now, in a pressure cooker, combine the roasted dal, mango slices, turmeric powder, and 2.5 cups of water. Pressure cook for 4-5 whistles.
4. Once the pressure has released, gently mash the cooked dal with a spoon. You can leave it a little grainy if you prefer – I do!
5. Time for the tempering! Heat the oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal, red chilies (broken into pieces), green chilies (slit lengthwise), cumin seeds, and curry leaves. Sauté until everything is fragrant and golden brown.
6. Pour the tempering over the cooked dal and mix well. Add salt to taste.
7. Serve hot with steamed rice and a dollop of ghee. Trust me, it’s heaven!

Expert Tips

• Don’t overcook the dal! You want it to hold its shape slightly.
• Adjust the number of green chilies to your spice preference.
• Roasting the dal is a game-changer. It adds a depth of flavour you won’t get otherwise.
• A pinch of asafoetida (hing) in the tempering adds a lovely aroma.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your ghee (if using for serving) is plant-based.
• Spice Level Adjustment:
  • Mild: Reduce the number of green chilies to 2-3 or remove them altogether.
  • Medium: Use 4-6 green chilies.
  • Hot: Add 8-10 green chilies and a pinch of red chili powder.
• Regional Variations:
  • Tamil Nadu: Some families add a small piece of tamarind for extra tang.
  • Kerala: A touch of coconut milk can be added for a creamier texture.
  • Andhra Pradesh: They often use a generous amount of red chili powder for a spicier kick.
• Festival Adaptations: This dal is often made during Onam and Pongal festivals in South India. It’s considered an auspicious dish.

Serving Suggestions

This Raw Mango Dal is best served hot with:

• Steamed rice – basmati or any short-grain rice works well.
• A dollop of ghee.
• A side of papadums (crispy lentil wafers).
• A simple vegetable side dish like stir-fried beans or cabbage.

Storage Instructions

Leftover 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. The flavour might even deepen overnight!

FAQs

What is the best type of mango to use for this dal?

Any raw, green mango will work! Look for one that’s firm and has a good sourness. Totapuri or Alphonso (when green) are good choices.

How can I adjust the sourness of the dal?

If your mango isn’t sour enough, you can add a squeeze of lemon juice or a small piece of tamarind while cooking.

Can I make this dal ahead of time?

Yes, you can! The dal can be cooked a day in advance. Just make the tempering fresh before serving.

What is the best rice to serve with mango dal?

Any fragrant rice like basmati or jeera rice is a great pairing. A simple steamed short-grain rice also works beautifully.

Can I use a different type of dal instead of Toor Dal?

While Toor Dal is traditional, you can experiment with Moong Dal (split yellow lentils) for a slightly different flavour and texture. However, the cooking time might need to be adjusted.