Are you craving something tangy, fresh, and healthy? You must try this delicious Mix Dal Kairi Dal recipe! Traditionally, Kairi Dal (also known as Vatli Dal) is made using only split chickpeas (chana dal), but this recipe uses a protein-packed blend of mixed lentils and tart raw mango.
This Maharashtrian raw mango dal is a beloved summer special that works perfectly as a healthy snack, a refreshing salad, or a side dish for your festive thali. The combination of soaked lentils, spicy green chillies, zesty raw mango, and a fragrant curry leaf tempering creates an explosion of flavours in every bite. It is completely beginner-friendly, requires no actual cooking of the lentils, and gets ready in minutes once your dals are soaked. Let’s dive into how to make this ultimate raw mango lentil recipe at home!
Ingredients List
Here is everything you need to make this refreshing dish:
- Mixed Lentils (Dals): 1 bowl (A mix of Moth dal, Moong dal, Masoor dal, and Chana dal)
- Raw Mango (Kairi): ½ piece of a sour raw mango (unpeeled and roughly chopped)
- Green Chillies: 2-3 (adjust according to your spice preference)
- Garlic: 1 small bulb of local garlic (peeled)
- Cumin Seeds (Jeera): ½ teaspoon (for the paste) + ½ teaspoon (for tempering)
- Coriander Powder: ½ teaspoon (you can also use 1 teaspoon of whole coriander seeds)
- Fresh Coriander Leaves: A handful, finely chopped
- Salt: To taste
- Powdered Sugar: A pinch (to balance the tartness)
- Mustard Seeds (Rai): ½ teaspoon
- Asafoetida (Hing): A generous pinch
- Curry Leaves: 5-6 leaves (roughly chopped)
- Oil: 1 tablespoon (for tempering)
- Mint Leaves (Pudina): Optional, for extra freshness
Step-by-Step Instructions
Follow these simple steps to make the perfect Mix Dal Kairi Dal recipe:
- Soak the Lentils: Wash your mixed lentils thoroughly under running water. Soak them in clean water for at least 2 to 3 hours until they are soft and easily breakable with your fingernails. Drain all the excess water.
- Blend the Base Ingredients: In a mixer jar, add the soaked mixed lentils, raw mango pieces, green chillies, garlic, ½ teaspoon cumin seeds, and coriander powder.
- Pulse Coarsely: Do not make a smooth paste. Use the pulse setting on your mixer (turn it on and off quickly) to grind the mixture into a coarse texture.
- Add Flavour Balancers: Add fresh coriander leaves, salt to taste, and a pinch of powdered sugar to the coarse mixture. If you have mint leaves, you can add a few here. Pulse it one more time just to mix everything.
- Transfer to a Bowl: Take the freshly ground raw mango and dal mixture out into a serving bowl.
- Prepare the Tempering (Tadka): Heat a tablespoon of oil in a small pan. Add mustard seeds, the remaining ½ teaspoon of cumin seeds, hing, and chopped curry leaves. Let them splutter and release their aroma.
- Mix and Serve: Pour this hot tempering over the ground dal mixture and mix it very well. Your delicious raw mango dal is ready to serve!
Also Read: Kairiche Varan Recipe | Maharashtrian Raw Mango Dal
Cooking Tips
- Do not add water: While grinding the lentils and mango, avoid adding water. You want a coarse, crumbly texture, not a runny paste.
- Keep the mango peel: Leaving the skin on the raw mango adds a nice texture and extra nutrients, but if you prefer a smoother bite, feel free to peel it.
- Drain properly: Ensure your soaked lentils are completely drained of water before adding them to the mixer.
Variations
- Classic Chana Dal Version: If you don’t have mixed lentils, you can easily make this recipe using 100% soaked Chana Dal (split Bengal gram), which is the traditional method.
- Kids-Friendly Version: Skip the green chillies entirely and add a bit more powdered sugar or jaggery to make it sweet and tangy.
- Spicy Version: Add an extra green chilli and a dash of red chilli powder in the oil tempering for a fiery kick.
- No-Garlic Version: You can omit the garlic entirely. The raw mango and cumin alone will give it an incredible flavour.
Serving Suggestions
This Mix Dal Kairi Dal is incredibly versatile! You can eat it plain as a tangy mid-day salad or appetizer. It also pairs wonderfully as a side dish alongside hot pooris, chapati, or a simple meal of dal and rice. In Maharashtra, it is often served as a refreshing welcome snack alongside a cool glass of Panha (raw mango drink).
Also Read: Delicious Raw Mango Dal | Kairi Dal Recipe
FAQs
Q: Can I use jaggery instead of powdered sugar?
A: Absolutely! Jaggery is a great, healthy substitute that pairs perfectly with raw mango to balance out the sourness.
Q: How long can I store this Mix Dal Kairi Dal?
A: Since it is made from soaked, uncooked lentils and fresh raw mango, it is best consumed on the same day. However, you can refrigerate it in an airtight container for up to 1 day.
Q: Do I have to cook the dal after grinding?
A: No, this is a raw recipe! The soaking process softens the lentils enough to be eaten safely, and the raw texture is what makes this dish so unique and refreshing
Q: Can I skip the garlic?
A: Yes, the garlic is completely optional. If you follow a Jain diet or simply don’t eat garlic, you can easily leave it out and increase the hing (asafoetida) slightly for flavour.
Also Read: Spicy Raw Mango Green Chilli Recipe | Tangy Side Dish
Quick And Easy Mix Dal Kairi Dal Recipe
Ingredients
- Mixed Lentils Dals: 1 bowl (A mix of Moth dal, Moong dal, Masoor dal, and Chana dal)
- Raw Mango Kairi: ½ piece of a sour raw mango (unpeeled and roughly chopped)
- Green Chillies: 2-3 adjust according to your spice preference
- Garlic: 1 small bulb of local garlic peeled
- Cumin Seeds Jeera: ½ teaspoon (for the paste) + ½ teaspoon (for tempering)
- Coriander Powder: ½ teaspoon you can also use 1 teaspoon of whole coriander seeds
- Fresh Coriander Leaves: A handful finely chopped
- Salt: To taste
- Powdered Sugar: A pinch to balance the tartness
- Mustard Seeds Rai: ½ teaspoon
- Asafoetida Hing: A generous pinch
- Curry Leaves: 5-6 leaves roughly chopped
- Oil: 1 tablespoon for tempering
- Mint Leaves Pudina: Optional, for extra freshness
Instructions
- Soak the Lentils: Wash your mixed lentils thoroughly under running water. Soak them in clean water for at least 2 to 3 hours until they are soft and easily breakable with your fingernails. Drain all the excess water.
- Blend the Base Ingredients: In a mixer jar, add the soaked mixed lentils, raw mango pieces, green chillies, garlic, ½ teaspoon cumin seeds, and coriander powder.
- Pulse Coarsely: Do not make a smooth paste. Use the pulse setting on your mixer (turn it on and off quickly) to grind the mixture into a coarse texture.
- Add Flavour Balancers: Add fresh coriander leaves, salt to taste, and a pinch of powdered sugar to the coarse mixture. If you have mint leaves, you can add a few here. Pulse it one more time just to mix everything.
- Transfer to a Bowl: Take the freshly ground raw mango and dal mixture out into a serving bowl.
- Prepare the Tempering (Tadka): Heat a tablespoon of oil in a small pan. Add mustard seeds, the remaining ½ teaspoon of cumin seeds, hing, and chopped curry leaves. Let them splutter and release their aroma.
- Mix and Serve: Pour this hot tempering over the ground dal mixture and mix it very well. Your delicious raw mango dal is ready to serve!
