Recipe for Mango Dal

Come summer, mangoes start flooding the markets in India. Mangoes start occupying every kitchen in India, and various dishes start being prepared in every household. While many enjoy the juicy and sweet fruit as a dessert after meals, the raw and ripe fruit finds its way into many Indian recipes, too.

Today, I am sharing a recipe I don’t miss making in my kitchen in summer-Mango dal.

In this recipe, I combine raw mangoes with dal and a few basic spices to make a sour and spicy dal.

In Germany, where I live, raw mangoes are sometimes available in Indian shops. These are sour and ideal for this recipe.

However, Mango Dal can also be made with Brazilian/Peruvian mangoes sold in supermarkets. These mangoes are sweet but not as sweet as Indian mangoes. Their taste is somewhere between sweet and sour. In the recipe I have shown today, I have used 3/4 of a Brazilian Mango. The slight sweetness of the mangoes is balanced by salt, red chillies and coriander powder, and the dal tastes delicious.

If you make Mango Dal with the raw mangoes available in Indian shops, add a teaspoon of jaggery to balance the taste. These mangoes are quite sour, so they must be balanced with jaggery, or else the dal would have a strong sour taste.

Now let us start with the recipe.

Equipment Needed:

• Pan
• Pressure Cooker
• Spatula

To learn about all the Kitchen Equipment I use, read my article: Setting Up My Indian Kitchen in Germany.

Ingredients Needed for Mango Dal:  

• ¾ Cup Toor Dal; washed and soaked for 2 hours
• 1 Small Raw Indian Mango/ 3/4th of a Brazilian Mango Chopped
• 2-3 Green Chillies; slit
• 2 Medium-Sized Onions; cut into long pieces
• ½ tsp Turmeric Powder
• Water; to soak and cook the lentils
• 1 tbsp Ghee
• 1 tsp Cumin Seeds
• ⅓ tsp Asafoetida
• 2-3 Cloves Garlic; chopped
• 3-4 Dry Red Chillies
• 8-10 Curry Leaves
• 1 tbsp Finely Chopped Fresh Coriander Leaves + some more for garnishing
• Salt; to taste
• 1 tsp Kashmiri Red Chilli Powder
• 1 tbsp Coriander Powder

Method to make Mango Dal:

• Wash the soaked toor dal. Discard the water. Add the toor dal to a pressure cooker. Combine it with diced mango, onion slices, green chillies and turmeric powder.
  
  
  
• Add 2-3 cups of water
  
  
  
• Pressure cook it till the lentils turn mushy.
  
  
  
• Heat oil in a pan. On medium heat, fry cumin seeds, dry red chillies, garlic, curry leaves and asafoetida.
  
  
  
• Add this to the cooked dal. Also, add fresh coriander leaves.
  
  
  
• Add salt, red chilli powder and coriander powder.
  
  
  
• Boil for 2-3 minutes on high heat. Then remove from heat. Garnish with fresh coriander leaves and serve.
  
  

Recently when I made Mango dal, I served it with Basmati Rice and Simlamirch Ki Sabzi.

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

If you are interested in other dal recipes, check out many more recipes here.

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