Indian Mango Dal
Here, yellow lentils (toor dal) and mango are cooked in a more traditionally Southern India style—more souplike. Both ripe and underripe mango will work: less-ripe mango imparts a tart flavor and holds its shape, while riper mango breaks down more during cooking and gives the dish a sweeter taste. Serve over basmati rice or with roasted chicken."Easy and toddler approved. It was too watery so I drained the lentils before mixing with the onions. " - grubtime
Yield: 6 Servings Ready in 40 minutes
37 people trying soon
Verified by stevemur
|1 cupYellow Lentils|
|1 teaspoonSalt; Divided|
|1/2 teaspoonGround Turmeric|
|1 tablespoonCanola Oil|
|1/2 teaspoonCumin Seeds|
|1 mediumOnion; Chopped|
|4 Garlic cloves; Minced|
|1 tablespoonGinger; Fresh, Minced|
|1/2 teaspoonGround Coriander|
|1/4 teaspoonCayenne Pepper|
|2 Mangos; Peeled and Diced|
|1/2 cupCilantro; Chopped, Fresh|
Indian Mango Dal Preparation
1. Place lentils in a colander and rinse until the water runs clear. Combine lentils, 4 cups water, 1/2 teaspoon salt and turmeric in a large saucepan. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, for 15 minutes.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add cumin seeds and cook until fragrant and starting to brown, about 30 seconds. Add onion; cook, stirring, until soft and beginning to brown, 4 to 6 minutes. Add garlic, ginger, coriander, cayenne and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute more.
3. Stir the garlic mixture and mangoes into the lentils. Return to a simmer; cook, stirring occasionally, until the lentils are falling apart, 10 to 15 minutes more. Stir in cilantro.
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Indian Mango Dal Reviews
I love this old friend :)
5 months, 6 days, 15 hours, 33 minutes ago
Easy and toddler approved. It was too watery so I drained the lentils before mixing with the onions.
1 years, 2 months, 4 weeks, 17 hours, 8 minutes ago
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