Raw Mango Dal
Mango Dal is a classic Andra dish made of yellow lentils cooked with unripe tangy mango pieces and some spices
Servings 4
Calories 125kcal
Ingredients
- 1 small raw mango cut into ½ inch pieces (about ½ cup)
- ½ cup toor dal (arhar dal)
- 1.5 cups water for pressure cooking
- 2 tablespoon oil (or ghee)
- 1 teaspoon mustard seeds
- ½ teaspoon cumin (jeera) seeds
- 3 cloves garlic minced
- 1 stalk curry leaves
- 2 green chillies slit lengthwise
- a pinch asafetida (hing)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- 2 tablespoon coriander leaves
- ½ cup water for adjusting consistency of dal
- salt to taste
Instructions
Stovetop Pot Method:
- Firstly, peel the skin of raw mango and chop it into ½ inch small pieces. If the mango is sour, adjust the quantity accordingly.
- Pressure cook ½ cup of toor dal adding 1.5 cups of water for 3-4 whistles. Suppose you use Instant Pot then “PRESSURE COOK/MANUAL” on high pressure for 7 minutes.
- Heat oil or ghee in a Kadai, add the mustard seeds and cumin (jeera) seeds, and let them splutter.
- Then add curry leaves, minced garlic, green chilies, hing (asafoetida), and saute for another 20 seconds.
- Next, add the chopped raw mango with two tablespoons of water and cook for 2 minutes till the mangoes are tender.
- Then add the cooked and mashed dal, stir well. Add water to adjust consistency and salt to taste. Finally, add all the spice powders – turmeric powder, red chili powder, coriander powder.
- Boil dal for 2-3 minutes on a medium-low flame. Finally, add chopped coriander leaves.
- Mango dal is ready and serve hot with boiled rice, quinoa or roti.
Instant Pot Method:
- Wash and rinse the dal, and keep it aside.Press SAUTE mode on Instant Pot. Heat oil, and once it's hot, add mustard and cumin seeds. Let them splutter.
- Then add curry leaves, minced garlic, green chilies, and asafoetida, and saute for another 20 seconds.
- Next, add the chopped raw mango, rinsed toor dal, and all the spice powders – turmeric powder, red chili powder, coriander powder, salt, and 1.5 cups of water.
- Close the lid on the pot, and turn the pressure valve to the SEALING position. Cancel Saute mode.
- Set the pot to MANUAL/PRESSURE COOK (High Pressure) and increase the timer to 7 minutes. Once the pot beeps, let it release the pressure naturally (NPR).
- Remove the lid away from you, add cilantro. Also, adjust the consistency of the dal at this point. If it's too dry, turn on SAUTE mode, add some water and boil for 2 minutes.
- Mango dal or mamidikaya pappu is ready and serve hot with boiled rice, quinoa, or roti.
Notes
Tips & Variations:
- You can also add onions to make this dal.
- Add lemon juice if the mango is not sour enough.
- You can make this dal without garlic too,just add more asafetida to replace garlic.
- Adjust the dal consistency according to your preference.
Nutrition
Calories: 125kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 164mg | Fiber: 3g | Sugar: 3g | Vitamin A: 344IU | Vitamin C: 60.4mg | Calcium: 31mg | Iron: 1.1mg