The week raw mangoes land on our kitchen counter, something shifts in what I want for lunch. Heavy, cream-forward dals step aside. I start craving something thinner, brighter, almost sharp on the tongue: mango dal made the Indian way, with green (unripe) mango cooked right into the pot.
If you typed “mango dal” hoping for a sweet ripe-mango situation, this is not that recipe. This is raw mango dal in the savoury sense: kairi dal, or tuvar dal simmered with tart green mango until the pieces soften and the whole pot tastes like summer. It is dairy free by design: no yogurt, no cream in the base, so it works as no dairy mango dal as long as you finish the tadka with oil instead of ghee. A little jaggery rounds the edges if your mango is a firecracker. A simple tadka at the end pulls it together.
I make this when it is too hot to stand at the stove for long. Last mango season I cooked it on repeat for weeknight rice plates until the last green mango disappeared from the fruit bowl. One pressure cooker (or one pot), one small tadka pan, rice on the side. Let’s make it together.
What Is Mango Dal (Kairi Dal)?
Across Gujarat and Maharashtra, you’ll hear this kind of dish called ambe dal, kairi dal, or simply sour mango dal. The idea is the same: lentils for body, raw mango for acidity, and a thin consistency that reads almost like a dal and almost like a kadhi on the plate. Most traditional versions are already dairy free mango dal in the pot; richness comes from the tadka, not from milk or yogurt.
Which mango should you use?
You want firm green mango: the same kind you’d grate for aam ka achaar or chop for aam panna. Peel it and taste a tiny piece. If your eyes water, you are in the right place. If it is already turning sweet and yellow, save it for dessert and grab a greener one for this dal.
Which dal works best?
Tuvar dal (arhar dal, split pigeon peas) is the classic choice. It cooks down smooth, carries sourness well, and is what most home cooks reach for first. I have seen versions with masoor for a faster pot; they work, but the flavour is milder. Tuvar is the one I test every summer.
Why You’ll Love This Recipe
- Seasonal in the best way: one raw mango stretches across a full pot
- Dairy free / no dairy: no yogurt, cream, or milk in the dal itself; use oil in the tadka to keep the whole dish plant-based
- Naturally vegan and gluten-free: use oil in the tadka, skip ghee
- Under 40 minutes with a pressure cooker; a little longer on the stovetop
- Easy to tune: more water if you like it soupy, more jaggery if your mango is aggressive
- Meal-prep friendly: tastes even brighter on day two (add a splash of water when reheating)
- Plant protein and fibre: tuvar dal keeps this filling without feeling heavy on a hot day
Ingredients
You need tuvar dal, raw green mango, and the usual pantry friends: turmeric, salt, and oil for tempering. Jaggery or sugar is optional but I almost always add a pinch when the mango is very sour.
The exact quantities and step-by-step timing are in the recipe card below.
For the dal
- Tuvar (arhar) dal
- Raw green mango, peeled and chopped or grated
- Water
- Turmeric and salt
- Jaggery or sugar (optional)
For the tadka
- Oil (or ghee if you are not keeping it vegan)
- Mustard seeds
- Cumin seeds
- Hing (asafoetida)
- Dried red chili and fresh green chili (adjust to taste)
- Curry leaves
- Optional: thinly sliced garlic or ginger if your household enjoys it
How to Make Mango Dal
Step 1: Rinse the dal
Rinse tuvar dal under cold water until the water runs mostly clear. You do not need a long soak for pressure cooking, but a 15-minute soak does help the dal cook evenly if you have the time.
Step 2: Cook dal with mango
In a pressure cooker or Instant Pot, combine the rinsed dal, chopped green mango, turmeric, salt, and water. Cook until the dal is completely tender and beginning to break down. On a stovetop pressure cooker, that is usually 3 whistles for soaked dal or 4–5 if unsoaked, then 10 minutes natural release (timings vary by brand).
Stovetop pot method: simmer covered on low until dal is soft, 35–45 minutes, stirring occasionally and adding hot water if it sticks.
Taste the mango pieces. They should be soft enough to split with a spoon but not completely dissolved. That is the texture cue I watch for. If they are still hard, simmer a few more minutes with the lid on.
Step 3: Sweet-sour balance
Stir in jaggery or sugar if the dal makes you wince. Start with a small amount, simmer 2 minutes, taste again. Add a little more salt if sweetness suddenly tastes flat. This is the step where you fix “too sour” without drowning the personality of the mango.
Step 4: Tempering
Heat oil in a small pan. Add mustard seeds and let them crackle. Add cumin, hing, dried red chili, and curry leaves (stand back; leaves splutter). Optional garlic or ginger goes in now for 30 seconds until fragrant.
Pour the tadka over the cooked dal. Stir, simmer 2–3 minutes so the fat carries the aroma through the pot. Finish with fresh cilantro if you like.
Tips & Variations
No fresh mango mid-winter: Frozen grated raw mango works in a pinch. I have also used bottled kairi pulp from the Indian store. Start with less and add gradually so the dal does not turn into pickle.
Thinner, almost kadhi-like: Add hot water after cooking and simmer 5 minutes. If you love that tangy-sweet Gujarati mango lane, my Fajeto (Gujarati mango kadhi) is the kadhi-style cousin worth bookmarking.
More everyday dal ideas: When mango season ends, I rotate back to my Palak Dal Recipe for iron-rich greens, and Mag Ni Chutti Dal when I want a Gujarati moong dal with a different texture. For more iron-rich vegetarian mains in one place, see Iron Rich Vegetarian Recipes.
Cooler on the side: On the hottest days I pair this with rice and pour myself a glass of Aam Panna later in the afternoon. Same fruit, two moods.
Serving Suggestions
- Steamed rice: the classic pairing; the dal should be pourable. I often make Instant Pot Jeera Rice the same day for a simple complete plate.
- Jowar or bajra roti: scoop and eat while the dal is still warm
- Simple cabbage or beans sabzi on the side if you are building a small thali
The dal thickens as it cools. Thin with hot water before reheating.
Dairy-Free Mango Dal with Raw Green Mango (Easy Kairi Dal)
Equipment
- Pressure cooker, stovetop pressure cooker, or Instant Pot (6-quart)
- Small tadka pan or saucepan
Ingredients
For the dal
- 1 cup tuvar dal arhar dal, split pigeon peas; rinsed
- About 1/2 to 3/4 cup peeled raw green mango, chopped or grated (1 small mango)
- 3 cups water adjust for desired thickness
- 1/4 tsp turmeric powder
- Salt to taste
- 1 to 2 tsp jaggery or sugar optional, to balance sour mango
For the tadka
- 2 tbsp neutral oil or ghee if not vegan
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 pinch hing asafoetida
- 1 dried red chili broken
- 6 to 8 fresh curry leaves
- 1 green chili optional; slit
- 1 to 2 cloves garlic optional; thinly sliced
- 1/2 tsp fresh ginger optional; thinly sliced
To finish
- 2 tbsp fresh cilantro chopped
Instructions
Rinse the dal
- Rinse tuvar dal under cold water until the water runs mostly clear.
- Optional: soak 15 minutes for more even cooking (especially on stovetop).
Cook dal with mango
- Pressure cooker (stovetop): Combine rinsed dal, chopped raw green mango, turmeric, salt, and water. Cook on medium-high until dal is very soft: about 3 whistles if soaked, 4 to 5 if unsoaked. Let pressure release naturally for 10 minutes (timings vary by cooker).
- Stovetop pot: Simmer covered on low until dal is tender, 35 to 45 minutes, stirring occasionally and adding hot water if it sticks.
- Instant Pot: Pressure Cook on High for 8 to 10 minutes (soaked dal) or 10 to 12 minutes (unsoaked), then natural release. Check dal and mango are fully tender.
- Mango pieces should be soft enough to split with a spoon but not dissolved. If hard, simmer a few more minutes with the lid on.
Balance sweet and sour
- Taste the dal. If it is harshly sour, stir in jaggery or sugar a little at a time, simmer 2 minutes, and taste again. Adjust salt if needed.
Make the tadka
- Heat oil in a small pan over medium-high heat.
- Add mustard seeds; let them crackle. Add cumin, hing, dried red chili, and curry leaves (stand back; curry leaves splutter).
- If using, add garlic and/or ginger and cook about 30 seconds until fragrant.
Finish and serve
- Pour the tadka over the cooked dal. Stir and simmer 2 to 3 minutes so flavours meld.
- Garnish with cilantro. Serve hot with rice or roti. Thin with hot water if the dal thickens on standing.
Notes
FAQs
Is this mango dal dairy-free?
Yes. There is no dairy in the cooked dal. Use oil for the tadka (not ghee) if you want the finished dish fully dairy free / no dairy.
Can I use ripe sweet mango in this dal?
I would not. Sweet mango turns mushy and cloying in savoury dal. This recipe is written for raw green mango.
Is mango dal the same as fajeto?
No. Fajeto is a kadhi-style yogurt and besan mango curry. Mango dal here is lentil-based with tuvar dal as the base. Both are Gujarati-leaning favourites in our summer rotation.
Can I make it in an Instant Pot?
Yes. Use Pressure Cook on High for roughly 8–10 minutes with natural release for soaked dal, or 10–12 minutes if unsoaked, then adjust after quick check for tenderness.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Sourness can intensify overnight, so taste before serving and adjust salt or a tiny bit of jaggery.
Can I skip hing?
You can, but you will lose a layer of savoury depth. If you need strictly Jain food, skip garlic and use extra hing with care (some brands are stronger than others).
A Summer Pot Worth Repeating
This mango dal will never be the trendiest dish on the internet. It is too seasonal, too plain on the plate, too dependent on a good green mango. That is also why I love it. When the ingredients line up, it tastes like home and weather and the same afternoon light every year.
If you try it, leave a comment and tell me: do you like yours thinner or thicker, and do you always add jaggery or only when the mango bites back?
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
