This tangy yellow lentil dal is satisfying, easy to make, and comes together with a handful of pantry ingredients, the main two being toor dal and dried green mango slices (also called amchur slices). Enjoy a bowl of this dried green mango dal with roti or overtop steamy basmati rice.
This isn’t a dal you’ll find on any restaurant menu, but it is a recipe you’ll see served in some Indian homes. My parents grew up eating this tangy dried mango dal – it was a childhood favorite for them both (I’d say my childhood favorites were Langar Dal or Dal Makhani – in case you’re wondering, lol).
This dal is made with dried green mango slices, sometimes called amchur slices. When you grind these slices up, that’s what gives you amchur powder. We’re using these slices whole and stirring them into lentils.
What is Dried Green Mango Dal?
Dried mango dal is a simple lentil dish made with slices of dried green mango, also known as amchur slices. These slices add a subtle fruity and tangy flavor to dal, and when you eat one of these slices floating around in the dal, you’re hit with a more intense fruity tangy flavor.
This dal goes by several different names: dried mango dal, aam khatai wali dal, or kacche aam ki dal. There are a couple of different types of green mango dal – some recipes call for fresh green mango, and then there’s this dal, which is made with dried green mango.
In Indian cuisine, dried fruit is often used as a souring agent to give more depth and flavor to a dish. Tamarind, kokum, green mango – are three common ingredients used in a lot of recipes.
“WOW WOW WOW If I could give this a greater than 5 star rating, I would! I LOVE the addition of the dried amchur slices! My first time cooking with them, and I am loving the tang it adds to the daal! You’re right – When you eat a floating piece of the dried amchur in the daal, it’s a surprise zing and tang!”Maneesha
How to Make Dried Mango Dal
This dal is so simple to make! Add the cumin seeds, mustard seeds, green chili to hot oil, and once the cumin seeds brown, add the remaining ingredients to the pot and mix well. Then cook!
More Dal Recipes
- 1 cup split pigeon peas toor dal soaked 15-20 mins
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 Indian green chili minced
- 3 cups water
- ¼ cup frozen onion masala 1 frozen cube
- 6 pieces of amchur slices or aam khatai* rinsed
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garam masala
- ¼ teaspoon turmeric
- ⅛ teaspoon cayenne
- Cilantro garnish
- Soak the lentils in cold water for 15-20 minutes. Drain, rinse and set aside.
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds, mustard seeds, green chili and once the cumin seeds brown, stir, then add the remaining ingredients to the pot and mix well.
- Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
- Naturally release pressure (or wait 20 minutes, then release remaining pressure)
- Garnish with cilantro and serve.
- You can find dried green mango (amchur slices) at your local Indian grocery store.
- This dal thickens quickly, so feel free to add more water if you prefer a thinner consistency.