Mango dal is a classic Andhra dish. Normally both dal and mangos are cooked together and seasoned with other spices. Mango is added with or without skin according to one’s own taste. I cooked mango with skin separately and added to the cooked dal.
To prepare, start by washing thoor dal. Cook it in a pressure cooker with oil, turmeric, and water until it is soft. Meanwhile, cut mango into pieces, season with turmeric, sambar powder, and salt, then cook until tender, mashing slightly afterward. First, combine the cooked dal and mango. Adjust the consistency with water as needed. Season with salt and then bring it to a boil. For the seasoning, fry mustard seeds and urad dhal in oil until fragrant. Then, add cumin, onion, green and red chilies, curry leaves, and crushed garlic. Continue frying until everything is fragrant. Mix the seasoning into the dal. Serve the Mango Dal hot with rice. Drizzle it with ghee or sesame oil. Serve it with crispy fried papad or sago vadam for a delightful meal.
Mango Dal
4
servings10
minutes10
minutesMango dal is a classic Andhra dish and served with steamed rice.
Ingredients
Raw Mango (Medium size) – 1
Thuvar Dal – 1 small cup
Oil – 1 teaspoon
Sambar Powder – 1 teaspoon
Turmeric Powder – 1/4 teaspoon
- For seasoning
Oil – 2 teaspoon
Mustard – 1/2 teaspoon
Urad dhal – 1 teaspoon
Jeeragam (Cumin) – 1 teaspoon
Onion chopped – 2 tablespoons
Red Chillies – 2
Green Chillies – 2 (Just give a slit)
Garlic flakes – 5 (small size)
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Wash thoor dal and add it to a pressure cooker. Add a teaspoon of oil, turmeric powder and 3 cups of water and pressure cook it till soft.
- Wash and cut the mango with skin into medium size pieces. Add them in a vessel. Add a pinch of turmeric, one teaspoon sambar powder, little salt and enough water to cover the mango pieces. Cook on moderate heat till the mango pieces are soft. Remove and slightly mash it.
- Mix both the cooked dal and mashed mango together and keep it on the stove. If necessary, add little water and make it semi-liquid. Add salt and allow to boil.
- In a kadai put the oil. When it is hot, add mustard. When it pops up, add urad dhal, jeeragam (cumin) and fry till urad dal become light brown. Add chopped onion, green and red chillies, curry leaves and garlic flakes (just crush it and add). Fry for few seconds. Add this seasoning to the boiling dal. Stir well and remove from stove.
- Can be taken with hot rice mixed with little ghee or gingelly oil. Serve with fried papad or sago vadam.
MANGO DHAL SEEMS TO BE YUMMY YUMMY…… MUST TRY IT OUT……………..
Tried this out and it came out very well – in laws were pleased :). Thanks.
Thank you Vandana for your feed back.