Mango Dal | Toor Dal with Raw Mango

Raw mangoes along with simple spices make this Mango dal recipe the simplest and delicious dal ever. Serve the mango toor dal with some poori and rice to make it a meal.

This recipe for raw mango dal is made with tuvar dal / toor dal which is the one frequently used in the South Indian cuisine for making sambar and rasam. The seasonings are very simple and add a lot of flavor to the dal.

I first made this recipe when I cooked one of my first thali post. I had cooked a simple Uttar Pradesh Thali and the highlight of this whole platter is that it is entirely made without onion or garlic. There are many occasions and festival days when we cook meals without using onion and garlic. This thali is just perfect for those days.

Writing all these recipes as a part of my Uttar Pradesh Thaali is bringing so many memories of the years, we lived in Kanpur and Lucknow. The richness of the food and warmth in the people was more than enough to make anyone happy.

We had the privilege to make some very good friends during our stay there and also learned a lot about cultural similarities and differences.

UP Thali recipes

Aloo Ka Halwa
Hari Mirch ki tipore
Benarasi Aloo Matar
Poori
Rice
Kesar Malai Lassi

Today I made it again after I got my hands on some fresh raw mangoes. The list for the recipes to make with raw mango is becoming bigger and bigger. The first recipe I immediately make after getting raw mango is the Mango pachadi. My boys love the sweet pachadi made with raw mangoes and jaggery.

The next recipe is the cut mango pickle also known as menthiya mangai urugai. I got a few raw mangoes this week and I was able to save one to make this Mango Dal recipe. I served it with poori, jeera rice and a mixed vegetable curry for lunch.

This simple dal is seasoned in ghee. If making it vegan, use coconut oil instead of ghee. I also cook the dal in Instant pot. You could use pressure cooker to cook the dal as well.

Ingredients and Substitutes

Check the recipe card at the bottom of the page for exact measurements and printable detailed recipe.

Lentil / dal - I make this mango dal using toor dal / split pigeon peas also known as tuvaram paruppu in Tamil. We can make the same with moong dal or masoor dal and also with a combination of lentils.

Raw Mango - Use green raw mangoes that are peeled and chopped for the recipe.

Vegetables - I used couple of tomatoes, green chilies and ginger to my dal.

Spices - I used turmeric powder and salt when cooking the lentils. I also use a little suagr to balance the sour flavor.

Seasoning ingredients - We need oil or ghee to season the dal. If Vegan, skip the ghee and use oil. Coconut oil is a good choice in that case. We season with mustard seeds, fennel seeds (saunf), Fenugreek seeds (methi dana), Asafetida, dry red chilies, red chili powder and curry leaves

Step by step process

• Wash the dal well and soak in water for about 15-20 minutes. This helps to soften the dal a bit and allows it to cook faster. This step is optional and if in a hurry, you could skip.

• I cook the dal in Instant pot using the pot in pot technique. We could cook it directly inside the inner pot of the Instant pot as well. Place the lentils, chopped mango pieces, ginger, green chilies and turmeric in a bowl. Add about 3 cups of water as well.

• I cooked it in high pressure for 15 minutes. We could cook it in pressure cooker as well for 4 to 5 whistles.

• Once the instant pot is done cooking and the pressure releases naturally, mash the dal to the required consistency. I like to leave little chunks of mango pieces, but if preferred, you could mash it completely.

• In the meantime, heat ghe or oil in a small pan and add all the seasonings ingredients.

• Let it fry well and then add it to the simmering dal. Garnish with cilantro.

• Serve hot with rice and ghee!

Expert tips

• Soak the dal for few minutes to cook it soft.
• Use firm raw mango for the maximum flavor. Slightly ripe mango might render a little sweetness to the dal.
• This recipe is made with toor dal, but works well with moong dal and masoor dal as well. I also make it sometimes with a mixture of lentils.
• If mango is not sour enough, squeeze a little lemon juice in the end to make it tangy.

Frequetly asked questions

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Mango Tuvar Dal | Raw Mangoes and lentils

Raw mangoes along with simple spices make this Mango tuvar dal recipe the simplest and delicious dal recipe ever. Serve it with some poori and rice to make it a meal.

5 from 6 votes

Print Pin Rate

Course: dinner, Lunch Recipes

Cuisine: North Indian, Uttar pradesh

Diet: Vegetarian

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6 People

Calories: 163kcal

Author: Sandhya Ramakrishnan

Equipment

• ▢
  Instant Pot

Ingredients

• ▢ 1 cup Tuvar dal /Thuvaram paruppu
• ▢ 1 cup Raw mango Peeled and chopped
• ▢ 2 large Tomato chopped
• ▢ 3 Green chilies Chopped
• ▢ 1 tbsp. Ginger Grated
• ▢ ½ tsp Turmeric powder
• ▢ ½ tsp Chili powder
• ▢ 1 tsp Sugar
• ▢ to taste Salt

TO SEASON –

• ▢ 2 tbsp. Ghee /oil
• ▢ 1 tsp Mustard seeds
• ▢ ½ tsp Fennel seeds/saunf
• ▢ ½ tsp Fenugreek seeds
• ▢ ¼ tsp Asafetida
• ▢ few Curry leaves
• ▢ 4 Red chilies

Instructions

• Wash the dal well and soak in water for about 15-20 minutes. This helps to soften the dal a bit and allows it to cook faster. This step is optional and if in a hurry, you could skip.
• I cook the dal in Instant pot using the pot in pot technique. We could cook it directly inside the inner pot of the Instant pot as well. Place the lentils, chopped mango pieces, ginger, green chilies and turmeric in a bowl. Add about 3 cups of water as well.
• I cooked it in high pressure for 15 minutes. We could cook it in pressure cooker as well for 4 to 5 whistles.
• Once the instant pot is done cooking and the pressure releases naturally, mash the dal to the required consistency. I like to leave little chunks of mango pieces, but if preferred, you could mash it completely.
• In the meantime, heat ghe or oil in a small pan and add all the seasonings ingredients.
• Let it fry well and then add it to the simmering dal. Garnish with cilantro.
• Serve hot with rice and ghee!

Nutrition

Calories: 163kcal | Carbohydrates: 23g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 101mg | Potassium: 152mg | Fiber: 6g | Sugar: 7g | Vitamin A: 689IU | Vitamin C: 17mg | Calcium: 25mg | Iron: 1mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!