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Mango Daal Recipe, Aam Daal Recipe

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Mango daal – Pigeon peas cooked with raw mango and Indian spices

Mango Daal- Tuvar /Arhar daal is the favorite daal of my community.This Tuvar daal and rice combo is served on a regular basis for lunch ,though moong and masoor daals are used in between to change the taste and to add some variety,but arhar/tuvar daal is preferred any time.I have also posted that- tuvar daal Up style

I always use lemon juice to add sourness in tuvar daal but during summer season when raw mangoes are easily available I use raw mangoes instead of lemon juice.This mango wali daal  goes very well with steamed rice and roti ,a spoon ful of melted ghee on top and it taste wonderful.
My mother makes the best tuvar daal,so today I am sharing my mothers recipe of making mango tuvar daal

If you are looking for some more delicious daal recipes then try-
how to make mango wali daal

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Print Recipe
5 from 1 vote

Mango Daal

Mango daal - Pigeon peas cooked with raw mango and Indian spices

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: lunch recipe, Main Course
Cuisine: Uttar Pradesh Cuisine
Keyword: aam, arhar daal, Mango
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Tuvar daal /Arhar//Pigeon pea
  • 1 cup Raw mango peeled and chopped
  • 1 Tomato chopped
  • 2 Green chili chopped
  • 1 inch Ginger chopped
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chili Powder/ Laal Mirch
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1 tsp Sugar / Chini
  • To taste Salt / Namak

Tempering/tadka

  • 2 tbsp Cooking oil or ghee
  • 1 tsp Mustard Seeds / Rai *
  • 1/2 tsp Fennel Seeds / Saunf
  • 1/2 tsp Fenugreek seeds/Methi dana
  • 1/3 tsp Asafoetida / Hing powder
  • 10 Curry Leaves / Kadi Patta
  • 4 Whole red chilies

Instructions

  • Wash and soak tuvar daal in water for 15 minutes.
  • Add the soaked daal,1.5 cup water,chopped tomato,chopped mango-3/4 cup,chopped green chilies,turmeric and 1 tsp of cooking oil in the pressure cooker.
  • Pressure cook for 3- 4 whistles on medium flame or cook till  done(soft to touch)
  • Open the cooker when cool down completely and then slightly mash the daal
  • Now add the remaining 1/4 cup chopped mango,salt,chili powder,coriander powder,sugar and ginger.
  • Add  2 cup water(or according to the thickness you want) mix well and let the daal simmer for approx.10 minutes .
  • Tempering-heat ghee in a small pan ,then add mustard ,fenugreek and fennel seeds.
  • When mustard start crackling add asafoetida,curry leaves and whole red chilies.
  • Pour this tempering on the boiling daal.
  • Simmer for a minute and then add chopped fresh coriander.
  • Serve hot with boiled rice and a spoonful of ghee on top.

Comments

  1. suhaina aji says

    I tried it..came out really well..did not have mango..i used only tomato .while tempring i used small onions too..it was yumm..

  3. Maayeka says

    hi Baljeet
    you can make this daal with yellow moong daal,but use cumin seeds, mustard seeds and asafoetida in the tempering (don't add fenugreek and fennel seeds)

  4. Baljeet Sidhu says

    Hi …wan to try this Dhall but none at home likes Tuvar dhall can i make it with any other yellow dhall ??

  6. Amarendra says

    Loved this Mango Dal. Even in Maharashtrian cuisine we make similar type of Dal called 'Amti'

  8. Meena B says

    ah i kept thinking mango in dhal till i read ur entire recipe

    ah shud hv seen in morning as i did make tur dal today

    this wud make nice change

  12. Divya Pramil says

    Looks so tasty Anjana ji, I love using tuvar dal too in my dishes.. Have used raw mangoes in sambar but not in dal, sounds super interesting 🙂