Raw Mango Dal Fry Recipe
A tangy twist on the traditional dal fry, this Raw Mango Dal Fry blends the flavors of soft, creamy tur dal with the refreshing sourness of raw mango. Perfect for a hearty side dish to pair with chapati, rice, or any main course, this dish is a delightful mix of flavors, textures, and nutritional benefits. Ideal for vegetarians seeking a high-protein meal, this vibrant dish brings the zest of summer right to your plate.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tur dal (split pigeon peas) | 1 cup |
| Raw mango, grated | 2 tbsp |
| Turmeric powder | 1/2 tsp |
| Red chili powder | 1/2 tsp |
| Tomato, chopped | 1 medium |
| Green chilies, thinly sliced | 2 |
| Curry leaves | 1 sprig |
| Onion, chopped | 1 medium |
| Dry red chilies | 2 |
| Garlic, grated | 4 cloves |
| Salt | As per taste |
| Ghee (for tempering) | 1 tsp |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Cuisine: North Indian
Course: Side Dish
Diet: High-Protein Vegetarian
Instructions
Step 1: Cook the Dal
- Begin by preparing all your ingredients, as listed above.
- In a pressure cooker, combine the tur dal, salt, red chili powder, turmeric powder, sliced green chilies, chopped tomato, grated raw mango, and 2 cups of water.
- Mix the ingredients well and close the pressure cooker lid.
- Cook on medium heat for about 3 to 4 whistles (or till the dal is soft and cooked through).
- Once done, turn off the gas and let the pressure release naturally before opening the cooker. Stir the dal well and keep it aside.
Step 2: Prepare the Tempering
- In a separate pan or kadhai, heat 1 teaspoon of ghee over medium heat.
- Add the dry red chilies and chopped onion to the ghee. Sauté until the onion turns soft and translucent.
- Add the grated garlic and curry leaves. Sauté for about 1 minute, allowing the flavors to meld.
Step 3: Combine and Simmer
- Add the cooked dal mixture from the pressure cooker to the pan with the tempering.
- Stir to combine the dal with the onion and spice mix, cooking for an additional 5 to 7 minutes. This will allow the flavors to blend together.
- Adjust salt and spice levels to your liking. Turn off the heat when done.
Step 4: Serve
- Serve the Raw Mango Dal Fry hot with phulka (Indian flatbreads), bhindi masala (okra curry), and a refreshing lauki raita (bottle gourd yogurt dip) for a wholesome, delicious meal.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 12 g |
| Carbohydrates | 35 g |
| Fiber | 10 g |
| Fat | 6 g |
| Sodium | 250 mg |
| Potassium | 400 mg |
| Vitamin A | 150 IU |
| Vitamin C | 20 mg |
Tips & Variations
- Mango Variation: If you prefer a milder mango flavor, you can use less raw mango or substitute with a bit of tamarind for a tangy twist.
- Tempering Options: You can add mustard seeds or cumin seeds to the tempering for added flavor.
- Dal Variation: You can experiment with other lentils like moong dal or masoor dal for a different texture.
Why You’ll Love This Recipe
The combination of the creamy texture of dal and the zesty flavor of raw mango makes this dish both comforting and refreshing. The tempering of garlic, curry leaves, and dry red chilies adds depth to the flavor profile. Whether served as a side with your favorite curry or as a light main, this Raw Mango Dal Fry will surely become a family favorite.
So, give this tangy, protein-packed dish a try today and enjoy a taste of traditional North Indian comfort with a twist!
