Konkani Style Mango Dal or Ambe Daali

Ambe Daali | Konkani Style Mango Dal

Konkani Style Mango Dal | Ambe Daali
Konkani Style Mango Dal | Ambe Daali

Mammidikaya Pappu or Andhra Style Raw Mango Dal was the very first recipe that I posted when I started the blog. And as is wont with something new I told all my friends that I had started a blog. One of the many who visited my blog was my friend Almas. The instant tip that I got from her was make the same dal and add some coconut to the tempering as the Konkanis do. Called Ambe Daali, this dal uses coconut in tempering and is simply mouth watering.

As you can see it tool me 3 years to try this and now I am kicking myself about why I did not try it earlier!

So this past week, when I made Ambe Daali, Konkani Style Mango Dal!

How to Make Konkani Style Mango Dal | Ambe Daali


  1. Tuvar Dal  – 1 Cup
  2. Raw Mango – 1 Large (or 2 Small)
  3. Red Chillies – 2-3 (more if you like it hot, as I do!)
  4. Mustard Seeds  – 1/2 tsp
  5. Ghee – 1/2 tsp
  6. Turmeric – 1/4 Tsp
  7. Water – 2 to 3 Cups
  8. Garlic Cloves – 4 to 6 (Optional)
  9. Grated Coconut – 2 tbsp
  10. A few curry leaves
  11. Salt to Taste


  1. Soak tuvar dal in 2 cups water for about an hour.
  2. Peel the mango and chop into 1/2″ pieces.
  3. Pressure cook the dal and mango pieces separately till done.
  4. Mash the dal.
  5. In a heavy bottomed vessel, heat ghee on a low flame till it melts.
  6. Add mustard seeds and wait till they splutter.
  7. Add the garlic pods and fry till golden brown.
  8. Add split red chillies, turmeric, and curry leaves.
  9. Stir fry for a few seconds.
  10. Add the grated coconut and saute for a few seconds.
  11. Add dal, mango pieces, and salt.
  12. Add some water, if required.
  13. Mix well and bring to a boil.
  14. Serve Ambe Daali hot with rice and ghee.
Konkani Style Mango Dal | Ambli Daali
Konkani Style Mango Dal | Ambli Daali


  • Soaking the dal is just a way of making it cook faster.
  • Do not mix the dal and the mango before cooking. The sourness in the mango stops the dal from cooking easily.
  • Mango pieces are done when they look transparent and can be mashed by hand.
  • You can make this dal to be thick or to have pouring consistency like sambar.
  • We often have Potato Fry or Bhindi Fry as a side-dish.


  1. Ah, that reminds me of a curry they make in Kerala with jackfruit seeds added to it. Back home, it is the favourite curry of many! Thank you for bringing back that taste on my tongue

  2. Dhal and mango sounds yummy. I love these kind of simple dhals. After rasam, these dhal tadkas are my favorite. Ahhh as you mentioned dhal with potato fry or bhindi fry.. ok I m drooling here..

    1. Loved the recipe as the method is how I make it. Just would like to invite you to join the latest social network that pays for posting, every view, like, comment and share is paid daily over and over again and the person sharing, commenting or viewing is also paid, to know more, kindly email me so you can be invited to join in, thanks fr the tasty dish

I would love to hear your thoughts and suggestions. Do leave me a comment.