Toor Dal with Unripe Mango
Lalkila Kitchen · Vegetarian · Dal · Main dishes
Green mango brings a sharp, fruity contrast to soft lentils. Cook the dal and mango separately so you can control both the tenderness and the sourness before combining them.
Ingredients
- 1 cup toor dal, rinsed
- 1 unripe mango, or half if very sour, peeled and cut from the stone
- 3 cups water for the dal, plus more as needed
- Water to cover the mango pieces
- A pinch of turmeric
- 1–2 green chillies, slit
- Salt to taste
- 1 tbsp ghee
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- A small pinch of asafoetida
- 1/4 tsp red chilli powder
- Chopped coriander to finish
Method
- Simmer the dal in 3 cups water until completely soft, adding hot water if it begins to dry out. Mash lightly.
- In a separate small pan, cover the mango pieces with water. Add turmeric and green chillies; simmer until the mango is soft.
- Combine the mango and its cooking liquid with the dal. Add salt and enough water for a spoonable consistency. Simmer together and taste before adding any more mango.
- Heat ghee in a small pan. Add mustard and cumin; let them crackle. Lower the heat, add asafoetida and chilli powder, and immediately pour the seasoning into the dal. Finish with coriander.
Cooking notes
Contains dairy from ghee. Mango sourness varies considerably: start with half of a strongly sour fruit and add more cooked mango only after tasting. Serve with plain rice rather than another heavily seasoned main.
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Source and adaptation
Adapted from Sify Food, Daal Recipes, “Daal With Raw Mango,” page 42, from Joseph Paul's approved archive.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.