i feel good to share recipes which i have grown up with. this mango dal is one of them. my mom’s recipe… would just love this sour dal with rice and some side veggie.
the mangoes used are green raw mangoes. we also add some drumsticks (moringa oleifera) to the dal. don’t go by the light yellow color of the mangoes in the pic below. these were so sour…. gosh…. in fact they were sooo good with salt too… hmmm my mouth is watering as i write this. i love sour fruits like mangoes, bilimbi, star fruit and even tamarind….. yummm
this dal is made with pigeon pea lentils/arhar dal. the dal is cooked first, then tempered and later simmered with raw mangoes and drumsticks. lastly freshly grated coconut is added to the dal. but this part is optional. i love coconut in any dal and so obviously i have added coconut to the mango dal too
the dal goes very well with basmati rice. an excellent dish to be made in the summers when we have the availability of raw mangoes.
apart from the sliced mango pieces, we also add the seeds. the seeds have flesh on them and when cooked the flesh becomes so soft. its actually fun having the flesh from the seed…. the tartness and sourness of it is still retained after cooking.
so the result is a dal which has the sourness of mangoes and a hint of sweetness from the drumsticks and coconut.
a small tip from my mom while cooking arhar dal/pigeon pea lentils to make it more better and tasty: when pressure cooking add half of the onion with a pinch of asafoetida to the dal. this changes the flavor and taste of the dal remarkably. later you could temper and prepare the dal any way you want.
you might also love to check these dal recipes:
1. palak dal
2. dal fry
3. dal tadka
4. dal makhani
5. whole masoor dal
recipe details for the mango dal below.
For the dal:
- 1 cup arhar dal/ split pigeon peas
- half of the onion, chopped or thinly sliced
- a pinch of asafoetida
- 2 small raw mangoes or 1 medium sized raw mango, sliced
- 2-3 drumsticks, chopped in 3-4 inch pieces
- 1 large tomato, diced
- 2 tbsp freshly grated coconut
- 2 cups water for pressure cooking the dal
- 1/2 or 1 cup water to be added to the dal later to get the consistency you want
- 2 tbsp chopped cilantro/coriander leaves for garnish
- salt as required
For the tempering:
- half of the onion, chopped
- 1 or 2 green chili, chopped
- 2 dry red chiles, halved and deseeded
- 2-3 garlic, crushed lightly
- 1 sprig of curry leaves
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tsp turmeric powder
- a pinch of asafoetida
- 2 tbsp oil
- pick and rinse the lentils couple of times in water.
- pressure cook the lentils with 2 cups of water, half of the onion, a pinch of asafoetida till the dal is cooked completely.
- slightly mash the dal.
- in a pan heat oil.
- add mustard seeds and let them splutter.
- add cumin seeds and fry them till they get browned.
- add the remaining half of the onion.
- fry the onions till they soften,
- now add the crushed garlic, curry leaves, green chilies, red chilies and a pinch of asafoetida.
- fry these for a minute.
- now add the cooked and lightly mashed dal.
- add sliced mangoes, tomatoes and drumsticks.
- sprinkle salt.
- add some water to get it to the consistency you want.
- simmer till the drumsticks are cooked.
- finally add some freshly grated coconut to the dal.
- simmer for a minute or two.
- garnish with chopped coriander leaves.
- serve hot with cooked basmati rice.
you can also make this dal without onions and garlic. add some ginger instead to the dal.
also you can make the consistency of the dal as per your choice. add less water later for a thicker consistency and vice versa.