Raw Mango Tadka Dal is my take on the infamous and delicious south Indian lentil dish called "Mamidikaya Pappu" from Andhra cuisine albeit without any onions or garlic needed.
Simple, comforting, tangy, mildly spiced and with chunks of cooked raw mango, this lentil curry using arhar dal or pigeon pea lentils and a few minimal spices is our current favorite dal to enjoy with rice this mango season!
One taste of this slightly tangy, creamy and aromatic mango dal and my hubby was having seconds and thirds for his meal!
(Scroll below for Printable/To Save Recipe Card as well as step-wise instructions)
RAW MANGO DAL (MAMIDIKAYA PAPPU)
This south Indian Andhra style dal is called Mamidikaya (mango) Pappu (dal) in Telugu language.
Was looking to use up and enjoy this seasonal fruit to the hilt before they are all gone especially since the mango yield is apparently a bit low this year!
With mangoes in season, I am all for enjoying it thoroughly in my daily cooking.
Right now, we don't see too many ripe mangoes in the market but raw mangoes are plenty and some in our own garden too!
I have already made a lip smacking and tangy Ambuli Gojju (Raw Mango Chutney), Instant Ambuli Nonche (Instant mango pickle) and a sweet, tangy and mouthwatering Ambuli Upkari (Raw mango Curry) many times already into the season!
Gotta use them up and enjoy the fresh seasonal flavors!
This Raw Mango Dal is going to be another favorite repeat in our house every season to enjoy with rice!
Traditional, Andhra style mango dal has onions and garlic but my hubby prefers using those to a minimum so I decided to omit them and make the mango dal along with only some basic spices/spice powders!
Just cook the dal and raw mangoes and add the tadka or tempering of mustard, jeera, hing, chilies and curry leaves.
If you love the flavor and spicy, earthy hit ginger gives, then do feel free to add some grated ginger too in the tadka.
That is it!
Simple yet an absolute flavor bomb of a dal; the star being those chunks of tangy raw mango imbibing the whole dal with its tanginess and fresh flavors!
INGREDIENTS YOU WILL NEED TO MAKE MANGO DAL
Toor or Arhar Dal (Pigeon Peas Lentils)
Raw Mango - Peel, chop and cook along with the dal (if the mangoes need more cooking depending upon the variety of mango) or if it cooks quickly, boil separately and then add to the cooked dal to avoid over cooking.
Spices - Basics like mustard seeds, jeera or cumin seeds, hing or asafetida powder, turmeric powder.
A few dry red chilies and green chilies and a dash of grated ginger (optional) to add in the tadka.
Finally basics like oil and/or ghee and salt to taste.
HOW TO MAKE RAW MANGO DAL
First step is to soak and cook the dal.
Soak 1/2 cup of toor dal (after washing thoroughly) in water for about 20-30 minutes. This step is optional, but helps in hastening the cooking process and aids in digestion too.
Pressure cook dal with plenty of water in a stove top pressure cooker (for 2-3 whistles) or Instant Pot (for 5 minutes).
Once cooked, mash slightly. You can either make a smooth dal mixture or leave it slightly coarse for a lovely dal like texture!
Add 1/4 teaspoon haldi or turmeric powder and a dash of black pepper powder along with 2 slit green chilies. Mix well.
If cooking mango separately, peel mangoes, chop and cook in water until just cooked but not mushy! The cooking time depends upon the quality of the mango. Some cook fast and some need a bit more time.
Add the cooked raw mango to the pressure cooked dal. Gently stir and add salt to taste.
Bring to a boil on medium heat and once it comes to a boil, lower the heat and simmer 3-4 minutes.
While the dal is simmering, prepare the final tadka or tempering... the oomph factor in any Indian dish/curry/dal etc.
In a small saucepan, add 2 tablespoons coconut oil and when hot, add 1/2 teaspoon mustard seeds. Wait for the seeds to pop and splutter.
Then add 1/4 teaspoon urad dal (split black lentils), 1/2 teaspoon jeera, 2 roughly cut dry red chilies, a dash of hing or asafetida powder and a few curry leaves.
(If using grated ginger, add at this stage).
Heat for a minute or so.
Add tadka to the simmering mango dal and gently stir.
Garnish with freshly chopped cilantro or coriander leaves and serve piping hot over steamed rice.
We enjoyed with some steaming hot rice and a fresh, simple, seasonal drumstick upkari or stir fry.
Goes so good with chapatis, rotis, parathas too.
Enjoy and Happy Cooking/Eating!
Do try this especially as mangoes are raining in the markets right now!
If a fan of mangoes, then you must check out these too:
- Ambe Upkari (Ripe Mango Curry)
- Mango Chunda (Spicy and sweet Raw Mango Chutney/Relish)
- Creamy Mango Sorbet
- Mango Mousse Trifle
Now, let's check out how I made this delicious tangy, mildly spiced Indian Raw Mango Tadka Dal:
RAW MANGO DAL
Ingredients
- ½ cup toor dal/arhar dal/split pigeon peas
- 1 cup peeled and chopped raw mangoes
- 1-2 slit green chilies/jalapenos/Serrano peppers
- ¼ teaspoon haldi/turmeric powder
- Dash of black pepper powder
- Salt to taste
- A tablespoon or so of jaggery or any sweetener optional
FOR THE TADKA
- 2 tablespoons coconut oil or ghee if not vegan
- ½ teaspoon mustard seeds
- ½ teaspoon jeera/cumin seeds
- ¼ teaspoon urad dal
- 1 dry red chili
- ¼ teaspoon hing/asafetida powder
- ½ teaspoon of grated ginger optional
- Few curry leaves
- Coriander leaves or cilantro for garnish
Instructions
-
First step is to soak and cook the dal.
-
Soak 1/2 cup of toor dal (after washing thoroughly) in water for about 20-30 minutes. This step is optional, but helps in hastening the cooking process and aids in digestion too.
-
Pressure cook dal with plenty of water in a stove top pressure cooker (for 2-3 whistles) or Instant Pot (for 5 minutes).
-
Once cooked, mash slightly. You can either make a smooth dal mixture or leave it slightly coarse for a lovely dal like texture!
-
Add 1/4 teaspoon haldi or turmeric powder and a dash of black pepper powder along with 2 slit green chilies. Mix well.
-
If cooking mango separately, peel mangoes, chop and cook in water until just cooked but not mushy! The cooking time depends upon the quality of the mango. Some cook fast and some need a bit more time.
-
Add the cooked raw mango to the pressure cooked dal. Gently stir and add salt to taste.
-
Bring to a boil on medium heat and once it comes to a boil, lower the heat and simmer 3-4 minutes.
-
While the dal is simmering, prepare the final tadka or tempering... the oomph factor in any Indian dish/curry/dal etc.
-
In a small saucepan, add 2 tablespoons coconut oil and when hot, add 1/2 teaspoon mustard seeds. Wait for the seeds to pop and splutter.
-
Then add 1/4 teaspoon urad dal (split black lentils), 1/2 teaspoon jeera, 2 roughly cut dry red chilies, a dash of hing or asafetida powder and a few curry leaves.
-
(If using grated ginger, add at this stage).
-
Heat for a minute or so.
-
Add tadka to the simmering mango dal and gently stir.
-
Garnish with freshly chopped cilantro or coriander leaves and serve piping hot over steamed rice.
-
Goes so good with chapatis, rotis, parathas too.
-
Enjoy and Happy Cooking/Eating!
Recipe Notes
- Adjust amount of spices according to personal taste.
- For more flavor and if you prefer it, you can add some chopped onions and a couple of cloves of garlic in the tadka.
- To balance the sourness/tanginess of mango in the curry, stir in some sweetener like jaggery or even brown sugar or plain sugar. This is optional.
- Adjust the consistency of dal to your liking. Some enjoy it thick and some a bit diluted.
- Enjoy and Happy Cooking.
Time to PIN/SHARE here:
If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page
For more such easy and delicious recipes, follow me on:
Facebook @ curryandvanilla
Pinterest @ curryandvanilla
Instagram @ curryandvanilla16
Twitter @ curryandvanilla
Google Plus @ Vanitha Bhat
Have fun cooking, eating and sharing!!!!
Leave a Reply