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.
Ingredients
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! 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.
More Dal Recipes
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