Raw mango North Indian-style dal is a perfect antidote to the sweltering summer heat, offering a tangy, refreshing twist to the comforting lentil stew. The raw mango infuses the dal with a natural sourness that not only excites the palate but also helps cool the body from within—a traditional wisdom cherished in many Indian households. Light yet nourishing, this dal is often made with moong or toor dal, which are easy to digest and gentle on the stomach during hot weather. Seasoned with minimal spices and sometimes finished with a handful of fresh coriander, it’s hydrating, satisfying, and incredibly revitalizing when paired with steamed rice or enjoyed as a light soup.

Ingredients
1 cup pigeon peas (tur dal, thuvaram parupu)
Unrefined salt to tastes
1/2 tsp turmeric powder (haldi, manjal podi)
1/2 cup sliced mango pieces
To Temper
1/2 tsp mustard seeds (sarson, kadugu)
1 tsp cumin seeds (sabut jeera, jeeragam)
1/4 tsp asafoetida (hing, perunkayam)
2-3 whole dried red chillies
1 tsp Kashmiri red chilli powder
2 tbsp chopped coriander leaves
Method
Wash the pigeon peas well
Add it to a pressure cooker along with turmeric powder, raw mango and 3 cups of water
Cook on low flame for 10 minutes
Let the pressure release naturally and open the lid
Mash the pigeon peas with the. back of a ladle
Set aside
Tempering
Heat a pan on medium heat
Add mustard seeds and cumin seeds
When they begin to splutter, add asafoetida and red chillies
Saute for 4-5 seconds
Add chilli powder and immediately pour into the lentils
Add water to adjust consistency
Bring the pigeon peas to a boil
Remove from flame and serve hot with red/brown/millet rice
Enjoy!