Dried Green Mango Dal (Instant Pot)

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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.

dried mango dal

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.

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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
dried mango dal

Ingredients

dried mango dal

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!

dried mango dal

Here’s the result! This dal thickens quickly, so feel free to dilute it with water if you prefer a thinner consistency. Serve with Basmati Rice, Jeera Rice, or an Indian flatbread, like roti.

dried mango dal

More Dal Recipes

Dried Green Mango Dal

dried mango dal

Dried Green Mango Dal

5 from 4 reviews
Pin Recipe Print Recipe
Course Main Course, Side Dish
Cuisine Indian

Ingredients
 

Instructions
 

  • 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.

Notes

  • 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.
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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Asha says

    5 stars
    I hadn’t heard of this dish, or even cooking with dried mango slices. It is delicious!. I especially like the tartness of the dal and added a few more slices of the mango. It’s filling without being heavy. I serve this for breakfast without rice or bread. Neither are necessary.

  2. Maneesha says

    5 stars
    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!

  3. Kris Herzog says

    Ashley – I’m looking forward to trying this out, but I only have amchur powder. Is there a conversion that I could use to use the powder?

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