Raw Mango Dal Fry (North Indian Style)
Raw Mango Dal Fry is a delicious and tangy Indian lentil curry made with raw mangoes and spices. It’s a popular dish, especially during the summer season. When raw mangoes are abundant. The tartness of the raw mangoes adds a unique flavour to the dal, making it both refreshing and satisfying.
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🌿 Ingredient Notes for Raw Mango Dal Fry Recipe
Lentils – I like to use pigeon pea lentils (toor dal) to make this mango dal recipe. But feel free to use yellow moong dal or pink masoor dal. You can also mix 2-3 different lentils.
Green Mangoes – Green raw mangoes give this dal a lovely tangy taste.
Others – You will also need salt, turmeric powder, green chilli and water.
For The Tempering
This Mango dal is tempered using ghee, brown mustard seeds (sarson), cumin seeds, asafetida (hing), dry red chillies, sliced green mangoes and Kashmiri red chilli powder.
Add fenugreek seeds, curry leaves, grated ginger and chopped garlic to the tempering for a taste change.
For a taste change, add a few spice powders, such as coriander powder, cumin powder etc.
👩🍳How to Make Raw Mango Dal with Step-by-Step Photos
Pressure Cook the Mango dal
- Rinse toor dal with water and Soak for 20-25 minutes.
- Add it to a pressure cooker with Green chilli, turmeric powder, salt and 2 cups of water. Stir to combine.
- Close the lid and cook the dal on high heat for one whistle.
- Reduce the heat to medium and cook for another whistle.
- Remove the cooker from the heat and let the pressure release completely.
- Open the lid and stir or whisk the cooked dal lightly with the whisk
Temper The Mango Dal
- Heat 2 tbsp ghee in a large pan over medium heat.
- Once the ghee is hot add the 1 tsp brown mustard seeds, 1 tsp cumin seeds, 1/4 tsp asafetida and 1-2 dry red chilli and let them crackle for 2-3 seconds.
- Add Raw mango wedges, red chilli powder salt and Saute for 2-3 minutes.
- Add half a cup of water and cook it over low flame for 5 minutes.
- Mash the mango wedges and immediately pour the cooked dal into the pan.
- Pour the cooked dal into the pan and add water to adjust the consistency.
- Adjust salt and add more if required.
- Bring the dal to a boil for another 5 minutes over medium heat.
- Our Raw Mango Dal Fry is ready.
- Garnish with fresh coriander and serve hot with rice or Roti.
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FAQ Related toRaw Mango Dal Fry Recipe
You can use other lentils like masoor dal (red lentils) or moong dal (split mung beans), but the cooking time may vary. Adjust the cooking time and water accordingly.
You can make the dal and store it in the refrigerator for 2-3 days. Reheat it on the stovetop or in the microwave before serving. If it thickens upon reheating add a little water to adjust the consistency.
💭Suggestions and Tips
Here are some suggestions to enhance your raw mango dal fry:
- Adjust Spice Levels: you can adjust the number of green chillies and red chilli powder in the recipe to suit your taste.
- Texture Variation: Experiment with the consistency of the dal. Some people prefer it thick and creamy, while others enjoy it more soup-like. Adjust the amount of water accordingly to achieve your desired texture.
- Tamarind Addition: Add a small amount of tamarind paste to the dal For an extra tangy flavour. This will complement the tartness and add depth to the dish.
- Coconut Milk: Adding a splash of coconut milk towards the end of cooking can impart a creamy texture and a hint of sweetness to the dal. It also balances out the tanginess of the raw mango.
- Tempering Variation: Experiment with different tempering ingredients such as curry leaves and fenugreek seeds.
- Garnish Options: Besides fresh coriander leaves, you can garnish the dal with toasted coconut flakes, chopped nuts (like cashews or peanuts), or a drizzle of ghee for added richness.
- Vegetable Addition: Feel free to add vegetables like diced carrots, potatoes, or spinach to the dal for extra nutrition and flavour. Just adjust the cooking time accordingly.
- Serve with Accompaniments: Serve the raw mango dal fry with steamed rice, roti, or naan for a complete meal. You can also pair it with yoghurt or pickles for additional taste dimensions.
- Make Ahead: This dal reheats well, so consider making a larger batch and storing it in the fridge or freezer for a quick and convenient meal later.
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🥣 Storage Suggestions
Refrigeration: Allow the dal to cool completely before transferring it to an airtight container. Refrigerate promptly within two hours of cooking. It can last in the refrigerator for up to 3-4 days.
Reheating: Reheat the dal gently over low to medium heat on the stovetop, adding a splash of water if needed to adjust the consistency. Stir occasionally to prevent sticking and ensure even heating. Alternatively, you can reheat individual portions in the microwave, stirring midway through the heating process.
🧾Recipe Card
Raw Mango Dal Fry (North Indian Style)
Materials
For The Dal
- 1 cup toor dal yellow pigeon peas lentils
- 2 cups of water
- 1 teaspoon salt or to taste
- 1-2 green chilli slit
- ½ teaspoon turmeric powder
For The Tempering
- 2 tablespoons ghee use oil for vegan
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida hing (skip for gluten-free)
- 1-2 whole dry red chilli
- ½ cup peeled and sliced green mangoes
- ½ teaspoon Kashmiri red chilli powder
- salt to taste.
- 2 tablespoons chopped cilantro fresh coriander leaves
Instructions
Cook the Dal (Lentils)
- Rinse toor dal with water and Soaked for 20-25 minutes.
- Add it to a pressure cooker along with Green chilli, turmeric powder, salt and 2 cups of water. Stir to combine.
- Close the lid of the cooker and cook the dal on high heat for one whistle.
- Reduce the heat to medium and cook for another whistle.
- Remove the cooker from the heat and let the pressure release completely.
- Open the lid and stir or whisk the cooked dal lightly with the ladle or whisk.
Temper The Dal
- Heat ghee in a large pan over medium heat.
- Once the ghee is hot, add mustard, cumin seeds, asafetida, and dry red chilli and let them crackle for 2-3 seconds.
- Add Raw mango wedges, red chilli powder and salt.
- Saute for 2-3 minutes.
- Add half a cup of water and cook it over low flame for 5 minutes.
- Mash the mango wedges and immediately pour the cooked dal into the pan.
- Pour the cooked dal into the pan and add water to adjust the consistency.
- Adjust salt and add more if required.
- Bring the dal to a boil for another 5 minutes over medium heat.
- Our Raw Mango Dal Fry is ready.
- Garnish with fresh coriander and serve hot with rice or Roti.
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