Aam Ki Dal – Toor Dal with Raw Mango – Instant Pot
Kacche Aam Ki Dal is a very simple dal recipe but delicious. This is Toor dal with raw mango. The tanginess of raw mangoes gives a delicious flavor to dal. Today I am using Instant Pot, that’s what I have been using instead pressure cooker.
Ingredients
- 1 cup toor dal arhar dal
- 1/2 cup raw mango peeled and cut into small pieces
- 1 tsp salt
- 1/2 tsp turmeric haldi
- 3 cups water
Seasoning
- 2 tbsp ghee clarified butter
- 1/2 tsp cumin seeds jeera
- 1/2 tsp mustard seeds rai
- 1/8 tsp asafetida hing
- 8 curry leaves
- 1 tbsp green chili cut into small pieces
- 2 dry red chilies
- 1/4 tsp red chili powder
Instructions
- Wash dal changing water few times.
- Put dal with 2 cups water into instant pot and add salt, turmeric, and mango. Close the cover and cook on high heat for 8 minutes. Recently I have been using instant pot instead pressure-cooker. It takes the same time as pressure cooker advantage is you don’t have to watch over when it starts steaming and when it is time to turn off. You can take care other things.
- After dal is done it should be soft. If needed add more water, dal should not be very thick. Dal will thicken as it sits. Make it more liquid than you want it to be.
seasoning
- Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Turn off the heat, add the cumin seeds, and mustard seeds. When they begin to crack, add the asafetida, curry leaves, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spice mix chaunk over hot dal, before serving.
Notes
Notes, I have been using instant pot instead of pressure-cooker. Many people think it is a time saver, no it takes the same time as pressure cooker, but it is hassle free you start and do other things you need to do, no watching over. it is also easy to clean.
Tried this recipe?Let us know how it was!
Raw Mango Dal Fry Recipe: A Tangy Twist to Traditional Dal
Raw Mango Dal Fry, also known as Aam Ki Dal, is a delightful Indian dish that combines the tangy flavor of raw mangoes with the richness of lentils. This Instant Pot Raw Mango Dal Fry recipe offers a refreshing twist to traditional dal, adding a burst of tanginess and freshness to every bite. With its perfect balance of flavors and nutritious ingredients, Raw Mango Dal Fry is gluten free during the summer months when raw mangoes are in season.
Step 1: Preparing the Lentils
Start by rinsing the toor dal (pigeon peas) thoroughly and soaking it in water for about 30 minutes to soften the lentils. Once soaked, drain the water and transfer the dal to a pressure cooker or a large pot. Add fresh water, turmeric powder, and salt to the dal, and cook until it becomes soft and mushy. Cooking the dal until it’s well-cooked ensures a creamy and smooth texture for the dal fry.
Step 2: Preparing the Raw Mango
Peel the raw mango and cut it into small pieces, discarding the seed. The raw mango adds a tangy flavor to the dal fry and brings a refreshing twist to the dish. Adjust the amount of raw mango according to your taste preferences and the tartness of the mango.
Step 3: Tempering the Dal
In a separate pan, heat oil or ghee over medium heat and add cumin seeds, mustard seeds, and dried red chilies. Allow the seeds to crackle and release their aroma before adding until they turn golden brown and aromatic, enhancing the flavor of the tempering.
Step 4: Adding Aromatics and Spices
Add minced ginger, green chilies, and chopped tomatoes to the pan, stirring to combine with the tempering. Cook the mixture until the tomatoes are soft and mushy, adding ground spices such as coriander powder, cumin powder, and red chili powder for additional flavor and depth.
Step 5: Incorporating the Raw Mango
Once the tempering is ready, add the chopped raw mango pieces to the pan, stirring gently to coat the mangoes with the aromatic spices. Let the raw mango cook for a few minutes until it becomes soft and releases its juices, infusing the dal fry with its tangy flavor.
Step 6: Combining the Lentils and Mango
Once the raw mango is cooked, add the cooked toor dal to the pan, stirring well to combine with the mango and spice mixture. Adjust the consistency of the dal fry by adding water as needed to achieve the desired thickness. Let the dal simmer for a few more minutes to allow the flavors to meld together.
Step 7: Garnishing and Serving
Before serving, garnish the Raw Mango Dal Fry with freshly chopped cilantro leaves for a burst of freshness and color. Serve the dal fry hot with steamed rice or roti for a wholesome and satisfying meal that’s sure to please your taste buds.
Tips for Perfect Raw Mango Dal Fry
Adjusting Tartness: Taste the raw mango before adding it to the dal fry and adjust the quantity according to its tartness. If the mango is too sour, you can reduce the amount used or balance it with a pinch of sugar.
Consistency of Dal: Cook the toor dal until it’s well-cooked and soft, ensuring a creamy texture for the dal fry. If the dal is too thick, you can add more water to achieve the desired consistency.
Balancing Flavors: Adjust the amount of spices and seasoning according to your taste preferences. You can increase or decrease the spice level to suit your palate.
Variations of Raw Mango Dal Fry
Coconut Mango Dal: Add grated coconut or coconut milk to the dal fry for a creamy texture and a hint of sweetness that complements the tanginess of the raw mango.
Spicy Mango Dal: Increase the heat level of the dal fry by adding more green chilies or red chili powder for an extra kick of spice.
Benefits of Raw Mango Dal Fry
Rich in Vitamin C: Raw mangoes are a good source of vitamin C, which helps boost immunity and promote overall health.
Digestive Aid: The tangy flavor of raw mangoes aids in digestion and can help alleviate digestive issues such as bloating and indigestion.
Nutrient-Dense: Raw Mango Dal Fry is a nutritious dish that provides a good balance of protein, fiber, and essential vitamins and minerals, making it a wholesome meal option for all.
Frequently Asked Questions (FAQs)
Can I use other lentils for this recipe?
Yes, you can use other lentils such as masoor dal (red lentils) or moong dal (split mung beans) instead of toor dal for variation.
Can I make aam ki dal ahead of time?
Yes, you can prepare the dal fry in advance and store it in the refrigerator for up to 2-3 days. Reheat it gently before serving.
Can I freeze aam ki dal?
Yes, you can freeze the dal fry in an airtight container for up to 1 month. Thaw it in the refrigerator overnight and reheat it before serving.
Explore more delightful Rajasthani recipes on Manjula’s Kitchen, Explore more appetiser recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)
BEEF NIHARI RECIPE
April 10, 2020 at 12:23 pmVery healthy Aam Ki Dal recipe. good for a diet plan. thanks, sharing.
Ritesh Sharma
November 29, 2019 at 11:20 pmHeard about this recipe first time in my life. A great combination of toor dal and mango is used to make this recipe. Thanks for sharing this with us.
benazer noor
October 6, 2019 at 2:15 pmAam Ki Dal my favorite recipe twice a week I make this recipe.
greg samsa
August 23, 2019 at 8:55 amI have relied on your site for years and only this morning asked myself “why am I not a member?” Your recipes are an endless source of delicious variety! I have made this recipe twice.
Please don’t cringe but I made this with frozen mango chunks because I could not find raw mango and the regular grocery store mangoes didn’t look so good. If anyone else tries this, I have a little suggestion: do not let the mango thaw first, as it will dissolve entirely when cooked. Have everything else ready first and then add the mango straight from the freezer. I did that the second time and shortened the cooking time slightly and the mango chunks retained their form. It is still a little bit sweet for a recipe like this, but hey you do what ya gotta do.
Thanks again Manjula for a great recipe and an amazing site.
mansi
July 10, 2019 at 5:51 pmI am making it!! It sounds super simple and am ready to have a different kind of daal!!
Romi
June 3, 2019 at 6:16 pmDear Manjula. Two questions
1. If I’m making 4 cups of toor dal, should the water be 4 times?
2. What about the time on instant pot for 4 cups?
Manjula Jain
June 3, 2019 at 10:30 pmRomi, try 3 times, I think add 2 more minutes that should work.
Romi
June 2, 2019 at 10:52 pmManjula, the raw mango completely got mixed with the dal. Can I add the mango later just before serving. I even tried bigger pieces.
Manjula Jain
June 3, 2019 at 10:33 pmRomi, mango should be cooked, to get the best taste may be cook dal for 2-3 minutes less
Sandra
May 15, 2019 at 5:56 pmOk, I made this! It was fabulous. The only thing I changed was I used basil leaves instead of curry leaves because I just could not find them anywhere.
Manjula Jain
May 16, 2019 at 10:54 pmSandra it is always good to make changes
Sandra Newton
May 15, 2019 at 12:21 pmIs there a difference between raw mangoes and the ripe mangoes in the grocery store?
Manjula Jain
May 16, 2019 at 10:55 pmSandra, raw mango is a different variety of mango they are used for pickling and cooking but for this recipe you can use unripe mango that will work.
Raimi
May 13, 2019 at 7:07 pmThis looks delicious! I have Instant Pot also and wanted to use for Indian cooking.
Do you have more recipes that you cooked with Instant Pot?
Lala
May 12, 2019 at 1:58 pmHi auntie,
How long does this one take to cook in normal pan if you have no pressure cooker? Thank you mam
Manjula Jain
May 12, 2019 at 11:34 pmLala it should take about 30 minutes just make sure pot is larger then you need otherwise dal can boil over.