Indian Lentil Curry with Green Mango Recipe (Vegan)

This vegan lentil curry with green mango is the kind of dish that makes Indian cuisine shine.

It’s spicy, tangy, and absolutely bursting with savory flavors that will have you going back for seconds—maybe thirds.

Made in the Instant Pot, it’s an easy recipe for busy weeknights that doesn’t skimp on depth or warmth.

Plus, it’s naturally vegan, gluten-free, soy-free, and packed with plant-based protein and fiber.

A complete meal that tastes even better the next day? Yes, please.

Jump to:

• Curry that celebrates mango season
• The right balance of flavor
• Ingredients
• Green mangos
• How to make it (Instant Pot)
• Serving suggestions
• Storage and reheating
• A curry worth repeating
• Recipe for Vegan Lentil Curry with Green Mango (Instant Pot)
• Other stew recipes you may like
• Tried this recipe? We’d love your review!

Curry that celebrates mango season

Nothing says summer like fresh mangoes, and nothing says comfort like a steamy bowl of spicy curry.

This mango curry recipe brings the two together in one unforgettable main dish.

Green mangos—those tart, unripe mangoes that make your mouth water—add a bright, sour note that balances the creamy lentils and warming spices beautifully.

It’s the best way to use fresh mangoes in a savory dish, especially during peak mango season.

Chopped mango chunks soften into the curry sauce, lending the best flavor to keep things interesting without going sweet.

The right balance of flavor

If you’ve cooked a few Indian curries before, you know it’s all about finding the right balance of tastes.

In this dish, that balance is built on the principles of Ayurvedic cooking.

You get the sweet and astringent nature of toor dal (aka split pigeon peas), the sour and astringent punch of green mangos, and the pungent kick from warming spices like red chili, cumin seeds, and black mustard seeds.

Salt ties it all together, while turmeric adds a hint of bitterness and a gorgeous golden hue.

The result? A bowl full of bold, comforting flavor that leaves you feeling nourished and satisfied.

Ingredients

Here’s a look at what goes into this mango curry masterpiece:

Toor dal

Also called pigeon peas, toor dal is a staple in Indian cooking.

Unlike yellow split peas, it has a smooth texture and nutty flavor without being mushy or heavy.

It breaks down into a perfect curry base without the need for constant stirring.

Soaking the lentils for a few hours helps with digestion, but it’s not essential—especially with the Instant Pot on your side.

You can find it at your local grocery store, any Indian market, or purchase it online.

If you want to make this without toor dal, substitute with yellow lentils, harvest gold lentils, golden lentils, or moong dal.

Green mangos

These are simply unripe mangoes, and they’re perfect for this kind of savory recipe.

Their sourness gives the curry a tangy backbone that brightens every spoonful.

Look for firm green mangoes at your local grocery store or Indian market.

Fresh ginger

Warming and aromatic, fresh ginger boosts digestion and brings the whole curry to life.

Cumin seeds and mustard seeds

Cumin seeds offer that earthy, deep aroma you expect from curry recipes.

Black mustard seeds add a bit of bite and a pop of bitterness that’s signature in Indian cuisine.

Tempering these in hot ghee or oil helps release their flavor and creates a dynamic base for the curry sauce.

Red chili

Indian red chili is pungent and warming.

You may already know that too much red chili can be quite heating and aggravating, depending on your constitution.

What you might not know, is that using a little is supportive, anti-inflammatory, anti-bacterial, and pain killing. It also enhances flavor.

I have learned that a pinch of red chili does wonders for many dishes. Try it in this curried lentil dish and see what you think.

If you don’t have Indian red chili, substitute with a bit of cayenne pepper or red chili flakes.

Turmeric

Strongly anti-inflammatory, turmeric supports circulation and decongests and thins the blood.

Cook with turmeric regularly to get the maximum benefits.

Curry leaves

Curry leaves do not taste like curry at all. They are aromatic and a little lemony, with anti-inflammatory and antioxidant properties.

Alongside the lentils, you’ll find classic Indian spices like turmeric, red chili, mustard seeds, and cumin seeds. 

These add warmth and depth to the curry sauce, without overpowering the natural flavors of the lentils and mango pieces.

Curry leaves bring an aromatic, herbal note, while fresh cilantro adds a refreshing, slightly citrusy finish. 

All of these layers come together to create a dish that’s rich in texture, flavor, and comfort.

Since they are so aromatic, they are typically sold fresh. My habit is to buy them fresh at the Indian grocery store and then store them in the freezer to use as needed. This works well.

How to make it (Instant Pot)

This is the kind of meal that proves healthy doesn’t have to be hard.

With the Instant Pot, it comes together with minimal effort and maximum payoff.

Start by combining soaked toor dal, finely chopped green mango pieces, onion, ginger, turmeric, and red chili in the Instant Pot.

Cook under pressure for about 10 minutes—just enough to break everything down into that luscious, thick consistency we love in Indian curries.

While the lentils cook, make your spice tempering.

In a small pan, heat ghee or oil and sauté mustard seeds, cumin seeds, red chili, and curry leaves until fragrant.

Once the seeds start popping and the leaves curl slightly, pour the mixture over the cooked lentils.

That’s your flavor bomb—don’t skip it.

Stir it in, sprinkle with chopped fresh cilantro, and get ready to dig in.

Serving suggestions

You’ve got options here.

Serve this lentil curry over fluffy basmati rice or try cauliflower rice for a low-carb alternative.

Add a simple green salad or sautéed kale on the side to round out the plate.

Banana chips or lentil wafers make a crunchy companion, and a dollop of yogurt can help tame the heat if needed.

If you’re feeling fancy, toss some mango pickle on the side for an extra hit of tang.

Storage and reheating

Like many Indian curries, this one tastes even better the next day.

Let the flavors mingle overnight in the fridge and enjoy the magic all over again.

It keeps well for up to 5 days, though I personally prefer to finish it within two.

When reheating, a touch of salt or extra red chili can bring it back to life.

Sprinkle with more fresh cilantro and you’re good to go.

A curry worth repeating

This green mango curry is one of those dishes that surprises you with how much flavor comes from such simple ingredients.

It’s tangy, spicy, hearty, and just a joy to eat—especially when you need a healthy meal that doesn’t feel like a chore.

Whether you’re new to Indian cooking or already a lover of bold, plant-based meals, this dish is an easy favorite.

Try it once, and you just might find yourself buying extra green mangos every time you hit the grocery store.

So go ahead—scoop up a bowl, sit back, and let this be your new favorite way to do lentils.

And don’t be surprised if you end up making it again before the week is over.

Other stew recipes you may like

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