Raw mango Dal - a classic Indian dish that combines the zest of raw mangoes with lentils, spiced to perfection. Perfect to pair with rice or roti.

This tangy raw mango lentil curry is prepared with toor dal (split pigeon peas), raw unripe mango, and basic Indian spices.
First, dal is pressure-cooked with turmeric and salt until it softens. Then the spices are tempered, the mango is cooked until tender and combined with mashed dal.
This simple dal is incredibly tasty and a feast for the palate. It is ideal for a midweek meal. On hectic or lazy days, serve it with steaming rice and pickles or papad for a hearty dinner.
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Ingredients

- Vegetables: Raw mangoes, fresh coriander, green chillies, garlic, curry leaves,
- Spices: Mustard seeds, cumin seeds, asafoetida, turmeric powder, dried red chillies and salt.
- Liquid: Oil and water.
See the recipe card for quantities.
Instructions

Step 1: Wash the toor dal thoroughly and soak it in water for about 10-15 minutes.

Step 2: In a pressure cooker, add the soaked dal, 2.5 cups of water, turmeric powder, and a pinch of salt. Cook for about 4-5 whistles until the dal is soft and mushy.

Step 3: While the dal is cooking, peel and chop the raw green mango into small pieces. If the mango is too sour, you can adjust the quantity to suit your taste.
Step 4: Once the dal is cooked, mash it with the back of the spoon or a masher

Step 5: In a saucepan or pot, heat the oil over medium heat.
Step 6: Add mustard seeds and cumin seeds and let them splutter.

Step 7: Now add garlic, asafoetida, slit green chillies, dried red chilies and curry leaves. Sauté for a few seconds until fragrant.

Step 8: Add chopped mango, splash of water and cook for a minute or 2 until the mango starts softening.

Step 9: Add the cooked dal to the mango mixture and mix well.
Step 10: Let the dal simmer for another 5-7 minutes to allow all the flavours to meld together.

Step 11: Turn off the heat and mix in freshly chopped coriander leaves.

Serve the piping hot raw mango dal with steamed rice and any side dish of your choice.
Hint: You can use an instant pot to cook lentils instead of a traditional pressure cooker.
Substitutions and Variations
If you don't have toor dal on hand, you can use moong dal or red lentils. It takes less time to cook than toor dal.
Use ghee instead of oil for a rich flavour.
When fresh mangoes are unavailable, frozen ones can be used instead. Thawing them is not necessary.
See this instant pot version of this recipe on my website!
Storage
Store leftover mango dal in a clean air tight container in the fridge for up to 3 days.
Reheat the curry in a saucepan or pot on the stovetop over medium heat until piping hot stirring regularly. Alternatively, reheat it in a microwave-safe bowl in the microwave.
Tips and Tricks
Choose the Right Mango: Use mangoes that are firm and sour. Adjust the quantity based on their sourness.
Peel Mango Skin: Ensure to peel the mango skin else they impart a bitter and undesirable taste to the dal.
Consistency: Adjust the consistency of the dal by adding water as needed. It should neither be too thick nor too watery.
Simmer Dal: Allow the dal and mango mixture to simmer for at least 5-7 minutes so the flavors meld together nicely.
Cook Dal Properly: Ensure the dal is cooked until it's soft and mushy.
Adjust Sourness: If the raw mango is too sour, you can adjust the quantity according to your taste. Start with a small amount and add more as needed.
FAQ
Dal can be cooked in a pot over medium heat, stirring frequently, until it becomes soft and mushy. It takes around 15-20 minutes to cook if you soak dal for at least 30 minutes before cooking.
More Raw Mango Recipes
Pairing
These are my favorite dishes to serve with raw mango dal:
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📖 Recipe Card
Raw Mango Dal
Equipment
- 1 Pressure Cooker
- 1 Trivet
- 1 Steel container
- 1 Steel pot
- 1 Spoon/Ladle
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 115 gms Toor Dal (Split Pigeon Peas)
- 2.5 Cups Water
- Salt as required
- ½ Teaspoon Turmeric Powder
- 2 Teaspoons Oil
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin Seeds
- big pinch Asafoetida/ Hing
- 3 cloves Garlic peel and chop
- 2 Dried Red Chilles adjust to suit your spice levels
- 3 Green Chillies adjust to suit your spice levels
- 1 sprig Curry Leaves remove leaves from the stem
- 200 gms Raw Mangoes wash, peel, remove seed and chop into medium size cubes
- 6-7 sprigs Fresh Coriander Leaves wash and chop finely
Instructions
- Wash the toor dal thoroughly and soak it in water for about 15-20 minutes.115 gms Toor Dal (Split Pigeon Peas)
- In a pressure cooker, add the soaked dal, 2 cups of water, turmeric powder, and a pinch of salt. Cook for about 4-5 whistles until the dal is soft and mushy.115 gms Toor Dal (Split Pigeon Peas), 2.5 Cups Water, Salt, ½ Teaspoon Turmeric Powder
- While the dal is cooking, peel, remove the pit and chop the raw green mango into small pieces.200 gms Raw Mangoes
- Once the dal is cooked, mash it with the back of the spoon or a masher.
- In a saucepan or pot, heat the oil over medium heat.2 Teaspoons Oil
- Add mustard seeds and cumin seeds and let them splutter.1 Teaspoon Mustard Seeds, 1 Teaspoon Cumin Seeds
- Now add garlic, asafoetida, slit green chillies, dried red chilies and curry leaves. Sauté for a few seconds until fragrant.big pinch Asafoetida/ Hing, 2 Dried Red Chilles, 3 Green Chillies, 1 sprig Curry Leaves, 3 cloves Garlic
- Add chopped mango, splash of water and cook for a minute or 2 until the mango starts softening.200 gms Raw Mangoes, 2.5 Cups Water
- Add the cooked dal to the mango mixture and mix well.
- Let the dal simmer for another 5-7 minutes to allow all the flavours to meld together.
- Turn off the heat and garnish with freshly chopped coriander leaves.6-7 sprigs Fresh Coriander Leaves
- Serve the piping hot raw mango dal with steamed rice or chapati.
Notes
Nutrition

Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
Meera says
Made this dal yesterday and it turned out good. My family loved it. Cooking mango separately is a brilliant idea. Mango chunks always turned mushy and mix up with dal whenever I pressure cook.
Geetha Priyanka says
I'm so glad your family liked this recipe and thanks for your feedback!
Stefanos Stefanos says
It's a good recipe and I'm sure is delicious but why do you call it Raw?
Everything seems to be cooked.
Geetha Priyanka says
That's a good question. Since I used unripe green mangoes, commonly known as raw mangoes, it is named raw. That's just to make it clear as both ripe and unripe mangoes are used in curries. However, I think I'll include green mangoes in the title to avoid any confusion.