Raw Mango Dal Recipe North Indian Style Whiskaffair

on Apr 24, 2022, Updated Oct 21, 2023 Here are some more raw mango recipes you may like: 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, Green Mango Dal) is an Indian lentil dish made with green raw mangoes, lentils, and spices. It is popularly made in summer when mangoes are in season and can be served as a side dish or main course. It is made in almost all of India, but the method of preparation is slightly different in each part. The North Indian method is very different from the South Indian method. This dal is also popular in Andhra Pradesh and is called mamidikaya pappu (mango pappu). In Kerala, it is called Parippu Manga Curry. In this post, I am sharing the North Indian raw mango dal recipe. Serve it with steamed plain rice, jeera rice, or roti with any dry sabji. This recipe can be made in a traditional stovetop pressure cooker or an instant pot. I have mentioned both methods in the post below, so read along! This dal recipe is vegetarian and can be easily made vegan and gluten-free. You can easily double or triple the recipe, too. I made it in my 3-quart instant pot (or 3-liter pressure cooker). If scaling the recipe, choose a bigger-sized pot (6-quart) or a cooker (5-6 liter pressure cooker). The cooking time will remain the same. Green Mangoes – Green raw mangoes give this dal a lovely tangy taste. During summer, you can find these in any Indian grocery store. To make this dal, try to use only Indian raw mangoes. A few other varieties of mangoes look green from the outside, but their flesh is sweet. Others – You will also need salt, turmeric powder, and cilantro (fresh coriander leaves).

For The Tempering

This kacche aam ki dal is tempered using ghee, brown mustard seeds (sarson), cumin seeds, asafetida (hing), dry red chilies, and Kashmiri red chili powder. Add green chilies, fenugreek seeds, curry leaves, and dry red chilies to the tempering for a taste change. You can add leafy greens like methi (fenugreek leaves) or palak (spinach) to this recipe to make it even more wholesome. For a taste change, add a few spice powders, such as coriander powder, cumin powder, sambar masala powder, goda masala, etc., to this recipe. Tip – You can also add the mango pit while cooking the dal. It is fun to suck them once the dal is ready. Secure the lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 10 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the instant pot. Mash the cooked dal lightly with the back of a ladle. Tip – You can also add the mango pit while cooking the dal. It is fun to suck them once the dal is ready. Close the cooker’s lid and cook the dal on high heat for one whistle. Reduce the heat to low and cook for 10 minutes. Remove the cooker from the heat and let the pressure release completely. Open the lid and mash the cooked dal lightly with the back of a ladle. When the ghee is hot, add the following ingredients and let them crackle for 4-5 seconds.

½ teaspoon brown mustard seeds 1 teaspoon cumin seeds ¼ teaspoon asafetida 2-3 dry red chilies

Add some water to thin down the dal and 1 teaspoon salt and mix well. Check for salt and add more if needed. Bring the kache aam ki dal to a boil. Garnish with fresh coriander and serve hot with rice or phulka.