Servings: 4

Weight Watcher Smart Points: 6

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Ready In: 30 Minutes


  • 2 dry red chiles/sabut lal mirch, halved and deseeded
  • 2 tbsp chopped cilantro/coriander leaves for garnish
  • 2 tbsp freshly grated coconut
  • 1 tsp cumin seeds/jeera
  • 1 sprig of curry leaves/kadi patta
  • ½ or 1 cup water to be added to the dal later to get the consistency you want
  • 2-3 drumsticks, chopped in 3-4 inch pieces
  • 2-3 garlic/lahsun, crushed lightly
  • a pinch of asafoetida/hing
  • 2 small raw mangoes or 1 medium sized raw mango, sliced
  • ½ tsp mustard seeds/rai or sarson
  • 2 tbsp oil
  • half of the onion, chopped
  • 1 cup arhar dal/ split pigeon peas
  • salt as required
  • 1 large tomato, diced
  • 1 tsp turmeric powder/haldi
  • 2 cups water for pressure cooking the dal


  1. pick and rinse the lentils couple of times in water.pressure cook the lentils with 2 cups of water, half of the onion, a pinch of asafoetida till the dal is cooked completely
  2. slightly mash the a pan heat oil
  3. add mustard seeds and let them splutter
  4. add cumin seeds and fry them till they get browned.add the remaining half of the onion
  5. fry the onions till they soften,now add the crushed garlic, curry leaves, green chilies, red chilies and a pinch of asafoetida.fry these for a minute
  6. now add the cooked and lightly mashed dal.add sliced mangoes, tomatoes and drumsticks
  7. sprinkle salt.add some water to get it to the consistency you want
  8. simmer till the drumsticks are cooked.finally add some freshly grated coconut to the dal
  9. simmer for a minute or two.garnish the mango dal with chopped coriander leaves.serve mango dal hot with cooked basmati rice.

Leave a Comment