Raw mango is a tangy and versatile ingredient from Green Garden. Excellent for making pickles, chutneys, and curries, it’s rich in Vitamin C and antioxidants.
 
Recipe You Should Definitely Try:
 
How to Make Raw Mango Dal
 
Ingredients (Serves 3–4):
 
Toor dal (arhar dal) – ½ cup (washed and soaked 20 mins)
Raw mango – 1 medium (peeled and diced)
Green chili – 1, slit
Turmeric powder – ¼ tsp
Salt – to taste
Water – 2½ to 3 cups
For Tempering:
Oil or ghee – 1½ tbsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Hing – a pinch
Garlic – 3–4 cloves, crushed (optional)
Dried red chilies – 1–2
Curry leaves – 8–10
 
Method:
 
1. Pressure cook the dal & mango:
In a pressure cooker, add:
Toor dal
Diced raw mango
Green chili
Turmeric
2½ cups water
Cook for 3–4 whistles on medium flame. Let pressure release naturally.
2. Mash and adjust:
Lightly mash the dal. The mango should be soft but not completely dissolved.
Add salt and simmer for 2–3 mins. Add a little water if it’s too thick.
3. Prepare the tempering:
In a small tadka pan, heat oil or ghee.
Add mustard seeds → let them splutter.
Add cumin, hing, red chilies, garlic, and curry leaves.
Fry until garlic turns golden and aroma rises.
4. Add tadka to dal:
Pour the hot tempering into the dal. Mix well and simmer 1 minute.
5. Garnish:
Fresh coriander (optional)
Extra raw mango slivers for zing (optional)
 
 Pairs Perfectly With:
 
Steamed rice + ghee
Papad + pickle for a full South Indian meal
Or serve with jeera rice and sabzi

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