Raw Mango Dal Recipe

Cooking Directions

• STEP 1.Wash and soak the lentils for 30 minutes.
• STEP 2.In a pressure cooker, add the soaked lentils, chopped raw mango, turmeric powder, salt, and water. Cook for 3-4 whistles or until the lentils are soft.
• STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Let them splutter.
• STEP 4.Add chopped onions and sauté until they turn golden brown.
• STEP 5.Add ginger-garlic paste and sauté for a minute.
• STEP 6.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 7.Add the cooked lentils and mango mixture to the pan and mix well.
• STEP 8.Add water if needed to adjust the consistency of the dal.
• STEP 9.Simmer the dal for 5-10 minutes to allow the flavors to blend together.
• STEP 10.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose raw mangoes that are slightly sour for the best flavor.
• Adjust the amount of water according to your desired consistency of the dal.
• You can add a pinch of asafoetida (hing) for additional flavor.
• For a spicier version, add green chilies or red chili powder.
• You can also add a teaspoon of ghee (clarified butter) for a richer taste.

Storage and Serving

• Leftover raw mango dal can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dal on the stovetop or in the microwave before serving.
• Serve the raw mango dal hot with steamed rice or roti.
• You can also serve it with a side of pickle or papad for added flavor.