Mango Coconut Dal with Vegetables (Coconut Milk)
Thin, pourable toor dal with raw green mango, coconut milk, and a Sri Lankan-inspired mix of carrots, beans, and peas. Vegan and gluten-free; pressure cooker or Instant Pot friendly.
Equipment
- Pressure cooker or Instant Pot (6-quart)
- Small pan (for tempering)
- Whisk or spoon
Ingredients
For the dal
- 1 cup split pigeon peas 200g; toor dal / arhar dal; rinsed
- 3.5 to 4.5 cups water start with 4 cups for a thin dal
- 3/4 to 1 cup peeled and diced raw green mango
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon hing asafoetida; use gluten-free hing if needed; optional
- 1 teaspoon fine salt plus more to taste
Mixed vegetables
- 1 medium carrot about 3/4 cup; peeled and diced small
- 8 to 10 green beans trimmed and cut into 1-inch pieces
- 1/2 cup green peas fresh or frozen
- 1/2 cup peeled diced pumpkin optional; winter squash, or ash gourd
- Drumstick (moringa) pieces (optional)
Coconut milk
- 1 can full-fat coconut milk about 400 ml; or 1.5 to 2 cups from a carton; shaken well
Heat and aroma
- 1 to 2 green chillies slit lengthwise
- Pandan leaf knot or 2 bruised lemongrass stalks (optional)
For the tempering
- 2 tablespoons neutral oil or coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 sprig curry leaves 10 to 12 leaves
- 1 to 2 dried red chillies optional; broken
- 2 tablespoons chopped fresh coriander for garnish
Optional balance
- 1 teaspoon jaggery or sugar if the mango is very sour
Instructions
Pressure cook the dal and mango
- Combine rinsed toor dal, 4 cups water, diced raw mango, turmeric, hing (if using), salt, and carrot dice in a pressure cooker or Instant Pot.
- Stovetop pressure cooker: 3 to 4 whistles on medium heat, then natural release until pressure drops.
- Instant Pot: High pressure 9 minutes, natural release 10 minutes, then quick release any remaining pressure.
- Whisk lightly until the dal flows and the mango mostly breaks down. Thin with reserved hot water 1/4 cup at a time if needed.
Simmer vegetables
- On the stove or Instant Pot Sauté mode, add green beans, peas, optional pumpkin or ash gourd, optional drumstick, slit chillies, and optional pandan or lemongrass.
- Simmer uncovered 8 to 12 minutes until beans are tender and the dal is brothy. Remove pandan or lemongrass if used.
Finish with coconut milk
- Reduce heat to low. Stir in coconut milk and warm through 3 to 5 minutes at a gentle simmer without a hard boil.
- Taste and adjust salt, water for consistency, or a little jaggery for balance.
Tempering
- Heat oil in a small pan. Add mustard seeds and let them pop. Add cumin seeds, curry leaves, and dried red chilli if using.
- When cumin smells fragrant, pour the tempering over the dal. Stir, garnish with coriander, and serve hot.
Notes
Sourness varies by mango; start with 3/4 cup diced mango and add more during simmer if you want extra tang.
Do not boil coconut milk vigorously or it may split; keep the finish at a lazy simmer.
Moong dal swap: reduce Instant Pot time to about 6 minutes with natural release; check softness.
Refrigerate up to 3 days; stir well when reheating. Coconut milk may separate slightly.
Tamarind swap: if you have no raw mango, use 1 to 2 teaspoons tamarind paste dissolved in warm water at the coconut milk step.
Tried this recipe?Let us know how it was!