This Raw Mango Dal is a tangy North Indian lentil dish made with green raw mangoes, lentils, and aromatic spices. It’s a seasonal favorite in summer when raw mangoes are available. Serve it with steamed rice or chapati for a comforting, wholesome meal.
More raw mango recipes you may enjoy: Aam Panna, Raw Mango Chutney, Raw Mango Rice, Aam Ki Launji, and Hing Ka Achar.
About Raw Mango Dal
Raw Mango Dal (Kacche Aam Ki Dal or Green Mango Dal) combines raw green mangoes with lentils and a mix of spices to create a savory, slightly tart curry. While versions of mango dal exist across India, preparation styles differ — the North Indian version is distinct from the South Indian variants.
In Andhra Pradesh it is known as mamidikaya pappu and in Kerala as Parippu Manga Curry. This page shares a North Indian style recipe that works well as a main or a side.
Serve the dal with plain steamed rice, jeera rice, or roti, along with any dry vegetable dish. You can prepare this recipe in a traditional stovetop pressure cooker or an Instant Pot; both methods are described below.
The recipe is vegetarian and can be made vegan and gluten-free with simple substitutions. It scales easily — double or triple quantities as needed. I used a 3-quart Instant Pot (or 3-liter pressure cooker); if increasing the recipe, use a larger cooker or pot. Cooking times remain the same.
Ingredients
For The Dal
Lentils – Toor dal (pigeon peas) is my preference for this dish, but you can substitute chana dal, yellow moong dal, or pink masoor dal. A blend of two or three lentils also works.
Green Mangoes – Use raw Indian green mangoes for the bright, tangy flavor. Some green-skinned mango varieties are sweet inside, so choose true raw mangoes. If fresh ones are unavailable, frozen raw mango pieces are a good alternative.
Other basics – salt, turmeric powder, and fresh cilantro (coriander) for garnish.
For The Tempering
The dal is finished with a tempering of ghee, brown mustard seeds (sarson), cumin seeds, asafetida (hing), dry red chilies, and Kashmiri red chili powder.
Optional additions: green chilies, fenugreek seeds, curry leaves, dry red chilies, or leafy greens like methi (fenugreek leaves) or palak (spinach). For variety, sprinkle in spice powders such as coriander powder, cumin powder, sambar masala, or goda masala.
How To Make Mango Dal
Cook the Lentils
In An Instant Pot
Rinse 1 cup toor dal and add it to the Instant Pot with ½ cup peeled and sliced raw mango, ½ teaspoon turmeric, and 3 cups water. Stir to combine.
Tip – You can add the mango pit while cooking for extra flavor and the fun of nibbling it later.
Secure the lid, set the valve to sealing, select PRESSURE COOK on high and cook for 10 minutes. Let the pressure release naturally for 10 minutes, then release any remaining pressure and open the lid.
Lightly mash the lentils with the back of a ladle to reach a creamy but slightly textured consistency.
In A Traditional Pressure Cooker
Rinse 1 cup toor dal and add to a pressure cooker with ½ cup peeled and sliced raw mango, ½ teaspoon turmeric, and 4 cups water. Stir to combine.
Tip – Adding the mango pit while cooking can deepen the flavor.
Close the lid and cook on high until one whistle. Reduce heat to low and cook for 10 minutes. Remove from heat and allow all pressure to release naturally. Open and lightly mash the dal with the back of a ladle.
Temper The Mango Dal
Heat 3 tablespoons ghee in a large pan over medium heat.
When the ghee is hot, add and let them sizzle for 4–5 seconds:
- ½ teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida
- 2–3 dry red chilies
Add ½ teaspoon Kashmiri red chili powder, then immediately pour the cooked dal into the pan and stir.
Add water as needed to adjust consistency, season with about 1 teaspoon salt (or to taste), and mix well.
Bring the dal to a gentle boil, check seasoning, and adjust salt or tang by adding a little lime juice or tamarind pulp if the mangoes are not sufficiently tart.
Garnish with chopped fresh coriander and serve hot with rice or phulka.
Frequently Asked Questions
No. This dish is meant to be savory and tangy; ripe, sweet mangoes will make it too sweet.
Some mangoes are not tart enough. If your dal lacks tang, add freshly squeezed lime juice or a little tamarind pulp to brighten the flavor.
Tempering is optional but highly recommended — it adds aroma and depth that elevate the dal.
For a vegan version, replace ghee with any neutral cooking oil. To make it gluten-free, omit asafetida (hing).
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Ingredients
For The Dal
- 1 cup toor dal (yellow pigeon peas)
- 1 teaspoon salt (or to taste)
- ½ teaspoon turmeric powder
- ½ cup peeled and sliced green mangoes
For The Tempering
- 3 tablespoons ghee (use oil for a vegan version)
- ½ teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- 2–3 whole dry red chilies
- ½ teaspoon Kashmiri red chili powder
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Cook the Lentils
In An Instant Pot
- Rinse toor dal and add to the Instant Pot with green mangoes, turmeric, and 3 cups water. Stir to combine.
- Tip – You can add the mango pit while cooking for extra flavor.
- Secure the lid, set the valve to sealing and pressure cook on high for 10 minutes.
- Allow a natural pressure release for 10 minutes, then release any remaining pressure and open the lid.
- Lightly mash the dal with the back of a ladle.
In A traditional Pressure Cooker
- Rinse toor dal and add to a pressure cooker with raw mangoes, turmeric, and 4 cups water. Stir to combine.
- Close the lid and cook on high until one whistle, then reduce heat and cook on low for 10 minutes.
- Remove from heat and let pressure release completely. Open the lid and mash the dal lightly.
Temper The Dal
- Heat ghee in a large pan over medium heat.
- Add mustard seeds, cumin seeds, asafetida, and dry red chilies and let them crackle for 4–5 seconds.
- Add red chili powder, then immediately pour in the cooked dal and stir.
- Add water to adjust consistency and season with salt. Mix well and bring to a gentle boil.
- Garnish with fresh coriander and serve hot with rice or phulka.
Notes
Toor dal works well here, but feel free to substitute chana dal, moong dal, or masoor dal, or use a combination.
Nutrition
Carbohydrates: 29 g,
Protein: 13 g,
Fat: 12 g
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