Mango Dal - Easy Toor Dal Soup with Mango
Indian Mango Dal. Toor Dal with unripe or ripe mango and 6 ingredients. Easy 1 pot soup or side. Use other lentils or veggies for variation. Vegan Indian Dhal Recipe Gluten-free Soy-free. Easily doubled or halved.
Servings: 4
Ingredients
Dal
- 1 cup split pigeon pea/toor dal or use other split peas or split red lentils(masoor dal) or yellow lentils (moong dal)
- 3.5 cups water
- 1/2 tsp or more salt
- 1/4 teaspoon turmeric optional
- 1 mango ripe or unripe mango chopped small
Spiced oil(tadka) Tempering
- 2 tsp oil
- 1.5 tsp mustard seeds black mustard seeds - Raee
- 4 to 6 dried red chilies broken into half (less or more to heat preference. I use Cayenne, bird's eye or thai red. For mild heat use california red and use them whole)
- 12 curry leaves fresh, dried or frozen, chopped
- cilantro and lemon juice for garnish
Instructions
- Wash and soak the split peas for half an hour. Drain, add to a deep saucepan with water. Partially cover and cook over medium heat for 25 to 30 minutes or until tender to preference. Add in the salt, turmeric and mango at the 15-20 minute mark. At this point you can also add some chopped tomato. (Mustard seeds in the tempering add a salty flavor profile, so start with less salt in the dal)
- Make the spiced oil/ tempering: Heat oil in small skillet over medium heat. When the oil is hot, reduce heat to medium low and add mustard seeds and let them start to pop. Use a lid if the popping gets too exuberant. Add dried red chilies and curry leaves and cook for a few seconds. Switch off heat
- Add this tempering to the simmering dal. Mix in very lightly, and take off heat. Taste and adjust salt and heat. Add in spice blend like garam masala or kolhapuri masala or sambas masala for more flavor if you like. Serve with an Indian meal with a veggie dry side (subzi), rice or flatbread, or serve as a soup with a dash of lemon and crackers or pita bread.
Video
Notes
Cooking time depends on several factors as the age of the split peas and the kind of split peas/lentils. Red lentils will cook in 15 minutes. Fresh toor dal (that has been soaked) will cook in 25-30 minutes. Split peas or Chana dal will cook anywhere from 30 to 45 mins or longer.
Pressure cooker/Instant Pot: Wash the Toor dal really well. Pressure cook the Toor dal (soaking will not be necessary) with 3 cups water for 6-7 minutes in Stove top pressure cooker and 8-10 minutes in Instant Pot. Natural release. If using soaked toor dal, reduce cooking time by 2 mins.
Nutritional values based on one serving
Nutrition
Calories: 198kcal | Carbohydrates: 33g | Protein: 12g | Fat: 2g | Sodium: 307mg | Potassium: 573mg | Fiber: 14g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 58mg | Calcium: 37mg | Iron: 3.8mg