Piping Pot Curry · by Meeta Arora★ 4.6 (8)
Mango Dal / Mango Lentils- Instant Pot Pressure Cooker
NUTRITION · PER SERVING25M COOK
CAL 11%·PRO 18%
CARBS 37G69% OF CAL
8G FIBER15G OTHER14G TOTAL SUGAR
FAT 4G18% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Split pigeon pea lentils cooked with raw mango and tempered with mustard seeds, curry leaves, and red chilies. A South Indian comfort dish—tangy, aromatic, and nourishing.
mainindiancurrybeans🥘 pressure cookergluten freevegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Split Pigeon Pea (Toor dal) (washed)
- 1 Mango (ripe, skin removed and cut into small pieces )
- 1 tablespoon Ghee or Oil
- 1/2 teaspoon Mustard Seeds (Rai)
- 5 leaves Curry Leaves (Kadi Patta)
- 2 Dried Red Chili Whole (Kashmiri (optional))
- 1/2 Onion (chopped )
- 1 Tomato (chopped)
- 1 teaspoon Salt
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Cayenne or Red Chili powder ((optional))
- 3 cups Water
- Cilantro (to garnish)
At a glance
PER SERVING · TIME 25M
CAL 11%·PRO 18%
CARBS 37G69% OF CAL
8G FIBER15G OTHER14G TOTAL SUGAR
FAT 4G18% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 621mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 224mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 621MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.