Super tangy and flavorful, yet so easy to make- this mango dal recipe is your comfort food taken up a notch!
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Mango Dal Recipe
Raw mangoes are used in a myriad of ways in Indian cuisine, and this Mango dal recipe is just one of them. If you’ve tried your hands at any of the many Indian dal recipes, you’ll know how it is super easy to put together and can be tweaked when it comes to the flavor and texture.
The mango dal, in particular, has the same earthiness you’d expect any basic dal recipe to have, along with the tartness and natural sweetness of the mangoes.
If you have leftover mango after making this, then you may want to make your own mango lassi, this Thai mango pudding, or even this mango shrikhand.
Give it a try and you’ll see why this unforgettable combination deserves a special shoutout! Ready already? Here’s all you need to know about the recipe.
Variations of Mango Dal
Indian dal preparations can be elevated in terms of texture and nutritive value by adding in some fresh veggies, and if that’s what you have in mind, you can do that with this recipe too.
Add some chopped spinach to the dal towards the end, and allow it to simmer for a while- you’ve got yourself a tangy and healthy dal palak ready.
You can also sauté chopped veggies of your choice like eggplant, okra, green beans, and drumstick, and then add them into the dal.
Ingredients For the Recipe
You’ll be surprised to see an incredibly short list of ingredients for this dal recipe.
- ½ cup yellow split pigeon peas
- 1 cup water
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 2 dry red chiles
- 1 teaspoon turmeric powder
- 2 teaspoon chili powder
- 2 teaspoon coriander powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ¼ cup mango puree
- ¼ cup chopped mango
Kitchen Tools Needed
How to Make the Mango Dal
In a medium bowl, soak the yellow pigeon split peas in water for 20 minutes or until they increase in size and become tender.
Once tender, pour into a stovetop pressure cooker and cook for 10 minutes or until softened, then set aside.
In a small skillet, heat oil, mustard seeds, and red chile for 1 to 2 minutes until the seeds crackle.
To the skillet add turmeric, chili powder, coriander, cumin, and salt. Stir and cook for 1 minute.
Add the pureed mango and cook for 2 to 3 minutes, stirring regularly.
Next, add in the cooked yellow peas and stir well.
Taste and add salt to taste, then cook until it is the desired consistency. Add additional water to taste if needed.
Serve with rice and topped with chopped mango pieces.
Frequently Asked Questions
Traditionally, mango dal is made using yellow split pigeon peas. If you don’t have those or just prefer using another dal, you could totally do that too. Yellow moong dal is a good choice, since it is easier to cook with, and has a very subtle flavor. Again, remember to soak the dal for around 15 to 30 minutes or more, so that it becomes easier to cook. Soaking the dal overnight is even better!
Making raw mango purée from scratch is super easy. Just peel the entire raw mango and cut the flesh into small chunks or blitz it up until you get a smooth, even mixture. If the purée seems too thick, you can add a bit of water to loosen it up.
While pressure cooking is the ideal way to go through the process of making any dal, you can still choose to cook the dal in your regular pot if that’s what you prefer. Remember that the dal will take longer to cook.
If you’re using a regular pot to cook the dal, make sure you choose a heavy-bottomed variety to keep the dal from sticking to the bottom when you’re simmering it.
Tips & Tricks to Nail the Recipe
Think you’ve got it all covered? Don’t miss out on these little tips and tricks to take this basic recipe up a notch.
- Want the tanginess of the raw mango but still don’t want it to be overwhelming? You can add the raw mango purée into the dal and let them boil together. Boiling will help reduce the tartness that the raw mango brings, and you’ll have that perfect subtle tasting dal that you want.
- Adding mango purée makes the dal thicker, so you might want to add in a bit of water to adjust the consistency. Remember to allow the dal to simmer for a few minutes after you’ve added in the water.
- Once the dal is completely cooked, you can blitz it with a stick blender to make it smooth, or leave it slightly grainy- it all depends on your personal preference.
- There’s just something about adding tomatoes to your dal that really enhances its flavor. You can chop up a tomato and sauté it with the spices, or add it to the dal while you’re cooking it- whatever you prefer.
- To balance out the sourness of the raw mangoes, you can add a chopped onion to the oil along with the spices, and sauté it until golden brown.
- And of course, like any other dal recipe, a spoonful of ghee (clarified butter) on the top can work wonders in enhancing the flavor.
Don’t forget to top the mango dal with loads of freshly chopped coriander leaves before you serve it.
How to Serve the Mango Dal
Serving the mango dal is super easy. Just like with any other classic Indian dal, you can team it up with some steamed rice (preferably basmati rice). If you don’t mind the heat, try pairing it with some hot and spicy lemon rice.
A simple meal of dal and rice can be made complete with a side of salad, some pickle, and roasted poppadum.
If you’re making a complete Indian meal, you can pair the dal with a veggie dish like mushroom masala, creamy Shahi paneer, or some smoky baigan bharta.
Tangy Mango Dal Recipe
Ingredients
- ½ cup yellow split pigeon peas
- 1 cup water
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 2 dry red chiles
- 1 tsp turmeric powder
- 2 tsp chili powder
- 2 tsp coriander powder
- 1 tsp ground cumin
- 1 tsp salt
- ¼ cup mango puree
- ¼ cup mango chopped
Instructions
- In a medium bowl, soak the yellow pigeon split peas in water for 20 minutes or until they increase in size and become tender.
- Once tender, pour into a stovetop pressure cooker and cook for 10 minutes or until softened, then set aside.
- In a small skillet, heat oil, mustard seeds, and red chile for 1 to 2 minutes until the seeds crackle.
- To the skillet add turmeric, chili powder, coriander, cumin, and salt. Stir and cook for 1 minute.
- Add the pureed mango and cook for 2 to 3 minutes, stirring regularly.
- Next, add in the cooked yellow peas and stir well.
- Taste and add salt to taste, then cook until it is the desired consistency. Add additional water to taste if needed.
- Serve with rice and topped with chopped mango pieces.
Notes
- Adjust the consistency of the dal as per your preference. If served with rice, it is recommended to make it a little watery so that it coats well with the rice.
- You can also adjust the quantity of raw mango puree added as per your taste.
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