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Khatta Dali

Tangy moong dal with raw mango — an Odia summer favourite.

30 min3 serveseasy

Khatta Dali is a classic vegetarian Indian recipe built around moong dal and raw mango. It serves 3 and comes together in roughly 30 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 30 minutes without much fuss. The method leans on slow simmering, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are moong dal and raw mango. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

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Nutrition · per serving

240

kcal

13g

Protein

32g

Carbs

6g

Fat

vegmainlentilodishahigh-protein

Ingredients

  • moong dalkey1 cup
  • raw mangokey1
  • turmeric1/2 tsp
  • mustard seeds1 tsp
  • dried red chili2
  • curry leaf8
  • mustard oil1 tbsp
  • saltstaple

Method

  1. 1
    Step 1 ~10 min

    Boil dal with turmeric until soft; mash lightly.

  2. 2
    Step 2 ~10 min

    Add peeled raw mango pieces and salt; simmer 10 min.

  3. 3
    Step 3 ~10 min

    Splutter mustard seeds, dried chillies and curry leaves; pour over.

Per-step times are approximate and based on the total cook time of 30 minutes.

Pro tips & common mistakes

  • Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Khatta Dali take to cook?
From prep to plate, Khatta Dali takes about 30 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Khatta Dali vegetarian?
Yes — this version of Khatta Dali is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Khatta Dali?
The headline ingredients are moong dal and raw mango. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Khatta Dali?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Khatta Dali?
Khatta Dali pairs naturally with classic indian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have moong dal?
If moong dal is hard to find, look for the closest substitute by texture and cooking time — that matters more than matching the flavour exactly. The dish will still work; it will just lean in a slightly different direction.