healthy raw mango drumstick dal in 30 minutes

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Raw mango drumstick dal recipe – I feel good to share recipes which I have grown up with. This drumstick mango dal is one of them. My mom’s recipe… Would just love this sour dal with rice and some side veggie. Another similar recipe I have shared is this Drumstick dal.

mango dal, raw mango dal recipe

The mangoes used are Unripe 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 mangoes were very sour.

Drumsticks are very healthy and you can add them to various recipes like avial or drumstick rasam or drumstick curry or drumstick sambar.

raw mangoes and drumsticks

This dal is made with tuvar dal or arhar dal (pigeon pea lentils). 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 dal too 🙂

green mango dal

The Drumsticks Mango 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.

Few more dal recipes for you!

raw mango dal recipe

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.

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mango dal recipe

healthy raw mango drumstick dal

4.67 from 3 votes
This healthy and tasty lentil dish is made using pigeon pea lentils/arhar dal, raw mangoes and drumsticks.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Cuisine Indian
Course: Main Course

Servings 4


for pressure cooking lentils

  • ½ cup arhar dal (husked and split pigeon peas)
  • 3 tablespoons chopped or thinly sliced onions
  • 1 pinch of asafoetida (hing)
  • ¼ teaspoon turmeric powder
  • 1.5 to 1.75 cups water for pressure cooking dal

other ingredients

  • 2 small raw mangoes or 1 medium sized raw mango, sliced
  • 2 to 3 drumsticks, chopped in 3 to 4 inch pieces
  • 1 medium to large tomato, diced
  • 2 tablespoons freshly grated coconut - optional
  • 1 to 1.25 cups water, for cooking mangoes and drumsticks or add as required
  • ½ to ⅔ cup water to be added to the dal later to get the consistency you want - optional
  • 2 tablespoons chopped coriander leaves, for garnish
  • salt as required

for tempering

  • 2 tablespoons oil
  • ½ teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 3 tablespoons chopped onions
  • 2 to 3 small to medium sized garlic cloves, crushed lightly
  • 1 to 2 green chilies, chopped
  • 1 to 2 dry red chiles, halved and deseeded
  • 1 sprig of curry leaves
  • a pinch of asafoetida (hing)


pressuring cooking lentils

  • Pick and rinse the lentils couple of times in water.
  • Pressure cook the lentils with water, chopped onions, a pinch of asafoetida and turmeric till the dal is cooked completely. Mash the dal and keep aside. 

cooking drumsticks and raw mangoes

  • In a pan heat oil. Add mustard seeds and let them splutter. Then add cumin seeds and fry them till they get browned.
  • Add chopped onions. Sauté the onions till they soften and turn translucent. 
  • Now add the crushed garlic, curry leaves, green chilies, red chilies and a pinch of asafoetida.
  • Fry till the raw aroma from garlic goes away or garlic turn light golden. Now add the tomatoes and sauté for a minute. Then add the chopped unripe mangoes and drumsticks. Add salt as per taste. 
  • Add 1 to 1.25 cups water or as required. Mix well. 
  • Do check in between when the drumsticks are cooking. If the water is less or dries up and the drumsticks are not yet cooked, then add some water and continue to cover and cook. 

making mango drumstick dal

  • When the drumsticks have cooked and tender, then add the mashed dal. Mix very well. Simmer till the entire dal comes to a boil. Stir at intervals. If dal looks thick, then add some water. 
  • Finally add some freshly grated coconut to the dal. Simmer for a minute or two.
  • Garnish with chopped coriander leaves.
  • Serve the dal with steamed 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.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


  1. Thank you for the recipe, it turned out good. Do we need to add the turmeric? If so, when do I add it?4 stars

    1. Welcome Shachi. You can add turmeric while cooking the dal or when making the tempering.

  2. I found some drumsticks at my famous indian food store. This veggie is really not common in Germany. I bought some and decided to try the dal. I love nearly every kind of dal and this dal also tasted very good. We never get really ripe mangos here, so it wasn`t a problem to find raw mango. The only think which I was wondering, was the consistence of the drumsticks. I peeled the befor cooking and simmered with the dal about 25 min. But they were still hard and fibrous. Only the seeds and a little bit were soft. So I wasn’t able to bit the whole drumstick. Is that normal? Or is it because they were perhaps not fresh enough?
    Would be great if you could tell me bit more about them.
    Thanks and best regards from Germany

    1. thanks for the feedback martin. drumsstick pods have to be tender. if they are tender, they get cooked very well. in india, we generally don’t purchase mature drumsticks as they become fibrous and harden up. the drumsticks you purchased were not fresh enough and tender. once cooked there is a buttery like texture inside. the seeds are also cooked. only the inner cooked pulp is eaten. the outer peels are not eaten as they are stringy. you have to eat it or rather suck the cooked flesh and juices from the drumsticks. you cannot chew it. what remains is the stringy outer peel and that is discarded. hope this helps. they are very healthy.

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