Call it lentils curry or dal or Tamil Nadu style kuzhambu, this gravy with toor dal and raw mango made in Instant Pot is so delicious that you can’t resist with just one bowl. Check out how to make this vegan kuzhambu or gravy loaded with the goodness of raw mango and toor dal in Instant Pot.
Just picked out some raw mangoes from the grocery shop this weekend and thought of sharing some simple mango recipes, and here I am with the mango lentils curry or pacha manga kuzhambu as we say in Tamil. Pacha manga means green or the raw mango in Tamil, and kuzhambu is the curry.
Kuzhambu or Sambar or Dal-
Usually, for kuzhambu, we don’t add lentils, but for this kuzhambu, we add toor dal. So you can call it as raw mango sambar or mango dal or mango lentils curry. In our household, sambar should always have toor dal and freshly ground spices along with coconut. Rest all gravies and curries become kuzhambu. We call sambar without fresh masala and coconut as paruppu kuzhambu. :-)
Now you know why am I calling this dish as manga kuzhambu instead of manga sambar even though I am using dal. This kuzhambu is pretty much similar to our paruppu kuzhambu but sans tamarind. The raw mango provides sufficient tanginess. It more like manga paruppu kuzhambu. :-) I know lot of names. Now let me stop here.
This kuzhambu is a close cousin of Andhra special mamidikaya pappu. For the Andhra style dish, we don’t add spices like sambar powder. But for this dish, we add sambar powder and temper it with mustard seeds and fenugreek more like kuzhambu.
You all know how much I love cookbooks. I love collecting recipe clippings from magazines and also supplementary books. This recipe is inspired from Aval Vikatan (a Tamil magazine) supplementary recipe book. The original recipe in the cookbook calls for dried mangoes (manga vathal) but I went with fresh ones. Please check my recipe notes for making this kuzhambu with dried mangoes.
You can use semi-ripe or firm raw mangoes but make sure you use the tangy ones. Luckily I found a tangy one this time. It was firm but semi-ripe. :-) It’s a semi-dump-and-go recipe. You just need to saute the onions and dump in all the other ingredients and cook. That’s all.
This time I made a short video of the recipe preparation. Do check it out. You can over 75 plus recipe videos on my Youtube channel. Do check it out and don’t forget to subscribe to my channel.
Manga Kuzhambu Video-
How to make manga kuzhambu in Instant Pot-
Chop the veggies-
Chop the onion and set aside 1 cup. You can chop them roughly into small squares. You can use 1 to 1.25 cups of onion for this recipe. Also, cut the green mango into chunks—no need to peel the skin.
Temper and saute the onion-
Set the Instant Pot in saute mode and add the oil. When the oil is hot, add the mustard seeds and fenugreek seeds—followed by a little bit of asafoetida. Then add the curry leaves and saute for 30 seconds or until the mustard seeds splutter.
Now add the chopped onion and saute for two to three minutes. Then turn off the Instant Pot.
Dump the other ingredients & pressure cook-
Drain the water from the toor dal and add it to the onion mix. Next, add the sambar powder, salt, turmeric powder, and jaggery.
Now add the chopped raw mango pieces, followed by 2 cups of water. Mix it thoroughly and make sure to scrape the bottom.
Close the Instant Pot lid and make sure the sealing ring is on, and the vent is in the sealing position. Pressure cook for 15 minutes, and when the cooking is complete, naturally release the pressure.
Mash the dal and simmer-
When the pressure is all released, open the Instant Pot. Mash the dal with a spoon or with a potato masher thoroughly. Add ¼ more cup of water or as needed according to your consistency preference.
Set the IP back into saute mode. Add the cilantro and let it simmer for 3 minutes. Then turn off the heat and serve it hot with rice or relish it as a soup.
Recipe Notes & Variations-
Stove-top pressure cooker version-
- In a pressure pan or pressure cooker, add the oil. When the oil is hot, add the mustard seeds, fenugreek seeds, asafoetida, and curry leaves. When mustard seeds splutter, add the onion and cook for 3 to 4 minutes. Now add the dal, sambar powder, turmeric powder, salt, jaggery, raw mango, and water. Mix well and close the pressure cooker. Pressure cook for three whistles, and when the pressure is all gone, open the cooker and mash the dal. Add water according to your consistency preference and add cilantro. Simmer it for 5 minutes over medium heat.
Notes
- You can use firm raw mango to semi-ripe raw mango for this recipe. I used semi-ripe, but it was tangy. Tangy ones are preferable for this kuzhambu. If your mango is sweet, add ½ tsp of tamarind or some tomatoes. You can even add some lemon juice in the end.
- In this method, the mango gets nicely mashed. The skin stays separate, though. If you don’t like the skin texture, you can peel it off. And if you want mango pieces in you dal, reserve a few pieces. Add it to the dal after the pressure cooking is complete. Make sure to chop them into small pieces.
- Instead of toor dal, you can use masoor dal well.
- Skip asafoetida to make it gluten-free.
- Adjust the salt and sambar powder according to your preference. Also, add water according to your consistency preference. Dal thickens as it cools down.
- Jaggery is optional. If the mango is sweet, you can skip the jaggery.
- You can also use dried raw mango for this recipe. You can use about ½ cup of dried mango. Soak it along with toor dal or in hot water so that it softens a bit. Some dried raw mangoes already have salt. So adjust the salt accordingly.
Other recipes with green mango:
Popular recipes with sweet mangoes-
PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this mango lentils curry recipe, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap. Make sure to follow me on my Pinterest for more healthy and delicious ideas!
📖 Recipe
Instant Pot Raw Mango Lentils Curry | Pacha Manga Kuzhambu
Equipment
- Instant Pot or Pressure Cooker
Ingredients
Measurement Details: 1 cup=240ml;1tbsp=15ml;1tsp=5ml
- 1 tbsp oil
- ½ tsp mustard seeds
- 1 tsp fenugreek seeds
- ⅛ tsp asafoetida a generous pinch of hing
- 5 curry leaves
- 1 cup onion chopped
- ½ cup toor dal rinsed and soaked for 20 minutes
- 1 tbsp sambar powder
- 1.25 tsp salt
- ¼ tsp turmeric powder
- 1 tsp jaggery 4 grams approx
- 1.25 cups raw mango 150 grams chopped roughly with skin
- 2.25 cups water divided
- 1 tbsp cilantro chopped
Instructions
Chop the veggies-
- Chop the onion and set aside 1 cup. You can chop them roughly into small squares. You can use 1 to 1.25 cups of onion for this recipe. Also, cut the green mango into chunks. No need to peel the skin.
Temper and saute the onion-
- Set the Instant Pot in saute mode and add the oil. When the oil is hot, add the mustard seeds and fenugreek seeds—followed by a little bit of asafoetida. Then add the curry leaves and saute for 30 seconds or until the mustard seeds splutter.
- Now add the chopped onion and saute for two to three minutes. Then turn off the Instant Pot.
Dump the other ingredients & pressure cook-
- Drain the water from the toor dal and add it to the onion mix. Next, add the sambar powder, salt, turmeric powder, and jaggery.
- Now add the chopped raw mango pieces, followed by 2 cups of water. Mix it thoroughly and make sure to scrape the bottom.
- Close the Instant Pot lid and make sure the sealing ring is on, and the vent is in the sealing position. Pressure cook for 15 minutes, and when the cooking is complete, naturally release the pressure.
Mash the dal and simmer-
- When the pressure is all released, open the Instant Pot. Mash the dal with a spoon or with a potato masher thoroughly. Add ¼ more cup of water or as needed according to your consistency preference.
- Set the IP back into saute mode. Add the cilantro and let it simmer for 3 minutes. Then turn off the heat and serve it hot with rice or relish it as a soup.
Video
Notes
- In a pressure pan or pressure cooker, add the oil. When the oil is hot, add the mustard seeds, fenugreek seeds, asafoetida, and curry leaves. When mustard seeds splutter, add the onion and cook for 3 to 4 minutes. Now add the dal, sambar powder, turmeric powder, salt, jaggery, raw mango, and water. Mix well and close the pressure cooker. Pressure cook for three whistles, and when the pressure is all gone, open the cooker and mash the dal. Add water according to your consistency preference and add cilantro. Simmer it for 5 minutes over medium heat.
- You can use firm raw mango to semi-ripe raw mango for this recipe. I used semi-ripe, but it was tangy. Tangy ones are preferable for this kuzhambu. If your mango is sweet, add ½ tsp of tamarind or some tomatoes. You can even add some lemon juice in the end.
- Instead of toor dal, you can also use masoor dal.
- Skip asafoetida to make it gluten-free.
- In this method, the mango gets nicely mashed. The skin stays separate, though. If you don't like the skin texture, you can peel it off. And if you want mango pieces in you dal, reserve a few pieces. Add it to the dal after the pressure cooking is complete. Make sure to chop them into small pieces.
- Adjust the salt and sambar powder according to your preference. Also, add water according to your consistency preference. Dal thickens as it cools down.
- Jaggery is optional. If the mango is sweet, you can skip the jaggery.
- You can also use dried raw mango for this recipe. You can use about ½ cup of dried mango. Soak it along with toor dal or in hot water so that it softens a bit. Some dried raw mangoes already have salt. So adjust the salt accordingly.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
hi Vidhya,
Im the owner of a small start up called Seeti. Check it out www.shopseeti.com, I’d be happy to send you some sauces. I think you will enjoy.
let me know which ones you’d like and your mailing address, if you live in the US.
thanks,
Shameela
Sure. Can you please send me an email.