Mango Daal

Ingredients

• 200 g (1 cup)tuvar daal (arhar or pigeon peas)
• 165 g (1 cup), peeled and choppedraw mango
• 1tomato, chopped
• 2green chillies, chopped
• 2.5 cm (1 inch), choppedginger
• 1/2 tspturmeric powder
• 1 tspred chilli powder
• 1 tspground coriander
• 1 tspsugar
• to tastesalt
• 2 tbspcooking oil or ghee
• 1 tspmustard seeds
• 1/2 tspfennel seeds
• 1/2 tspfenugreek seeds
• 1/3 tspasafoetida powder
• 10curry leaves
• 4whole dried red chillies

Instructions

1. 1

   Soak the daal

   Rinse the pigeon peas and soak them in water for 15 minutes.

2. 2

   Load the cooker

   Put the soaked daal in a pressure cooker with 360 ml water, the chopped tomato, 125 g of the chopped mango, the green chillies, turmeric and 1 tsp cooking oil.

3. 3

   Cook until soft

   Cook over medium heat for 3–4 whistles, or until the daal is soft to the touch.

4. 4

   Mash the daal

   Let the pressure cooker cool completely before opening it, then mash the daal lightly.

5. 5

   Season the daal

   Add the remaining 40 g chopped mango, salt, chilli powder, ground coriander, sugar and ginger.

6. 6

   Simmer gently

   Stir in 480 ml water, or enough to reach your preferred thickness, and simmer for about 10 minutes.

7. 7

   Heat the ghee

   For the tempering, heat ghee in a small pan and add the mustard, fenugreek and fennel seeds.

8. 8

   Finish the tempering

   When the mustard seeds begin to crackle, add the asafoetida, curry leaves and whole red chillies.

9. 9

   Pour over the daal

   Pour the hot tempering over the boiling daal.

10. 10

    Simmer briefly

    Simmer for 1 minute, then add chopped fresh coriander.

11. 11

    Serve hot

    Serve with boiled rice and a spoonful of ghee on top.

What is mango daal?

Daal is a broad family of Indian dishes made with pulses, and this version pairs pigeon peas with raw mango. It is associated here with Uttar Pradesh cuisine, where tart fruit can bring a lively counterpoint to a gently spiced, comforting bowl.

Staged mango: most of the fruit cooks with the daal, while the remainder goes in later. That approach gives the dish both a mellow mango flavour and brighter, more distinct pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 253 calories, 10g protein, 38g carbs, 8g fat.

The pigeon peas and rice served alongside provide most of the carbohydrates, while the peas also contribute protein. Oil or ghee supplies much of the fat; serve with rice and add a vegetable side to round out the plate.

Choosing the mango

Raw mango: choose firm, unripe fruit, which gives the daal its characteristic tartness. Peel it and cut it into small, even pieces so it cooks through without disappearing entirely.

Pigeon peas: tuvar daal is the pulse used here. Rinsing and soaking it for 15 minutes gives it a head start before pressure cooking.

Pressure-cooking the daal

Safe opening: wait until the cooker has cooled completely before opening it, as the method specifies. The peas should be soft to the touch after 3–4 whistles over medium heat.

Gentle mashing: mash only slightly once cooked. This thickens the broth while leaving some texture in the peas and mango.

Balancing the flavour

Tart and warm: raw mango supplies acidity, while sugar rounds its sharpness. The chilli, turmeric and ground coriander build a warm, savoury base.

Adjust the salt and water as the daal simmers. The recipe allows extra water according to the thickness you prefer, so add it with your serving style in mind.

Getting the tempering right

Crackling seeds: heat the ghee in a small pan, then add the mustard, fenugreek and fennel seeds. Wait for the mustard to start crackling before adding the asafoetida, curry leaves and whole red chillies.

Pour it over the boiling daal and simmer for 1 minute. This brief finish lets the aromatic tempering spread through the pot without cooking it for long.

Serving mango daal

Rice pairing: serve the daal hot with boiled rice, as suggested in the recipe. The rice makes a simple base for the tangy, spiced sauce.

Finish: a spoonful of ghee is the suggested topping. Add fresh coriander at the end for a fresh herbal note.

Recipe notes & tips

• Soak the pigeon peas for the full 15 minutes before pressure cooking.
• Keep the cooker closed until it has cooled completely.
• Reserve the final quarter of the mango to add after mashing for a fresher, more distinct tang.
• Add water gradually during the simmer if you want a thinner daal.
• Have the tempering ingredients ready before heating the ghee, as the seeds and leaves go in quickly.
• Serve soon after the tempering is added so its aroma stays vivid.

Variations

• Adjust the heat: use fewer green or dried chillies for a milder bowl.
• Use ghee: choose ghee instead of cooking oil for the tempering and a richer finish.
• Make it thinner: add more water during the simmer to create a looser consistency.
• Keep it thicker: use less than 480 ml water and add more only if needed.
• Freshen the finish: add extra chopped fresh coriander just before serving.

Common mistakes to avoid

• Opening the cooker early: wait until it has cooled completely before opening.
• Leaving the peas firm: cook for 3–4 whistles over medium heat, or until they are soft to the touch.
• Mashing too much: mash lightly so some texture remains.
• Adding all the mango at once: reserve 40 g to add after cooking for a brighter fruit flavour.
• Burning the tempering: add the remaining spices and leaves as soon as the mustard seeds start crackling.
• Guessing the consistency: add water to the daal gradually until it reaches your preferred thickness.

How to store

Cool leftovers promptly, then store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring and adding a splash of water if the daal has thickened; heat until steaming throughout.

Frequently asked questions