Recipe Library
Indian Mango Dal
Yellow lentils melt into a creamy, spiced base where sweet mango cubes release their juices, balancing the warmth of cumin, ginger, and cayenne with a gentle tang. Each spoonful tastes bright, savory, and lightly sweet.
- Total
- 55 min
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 6
Nutrition per Serving
- Calories
- 205
- Protein
- 10g
- Carbs
- 38g
- Fat
- 3g
- Fiber
- 10g
- Sugar
- 18g
- Sodium
- 397mg
Ingredients
- 1 cup yellow lentils
- 4 cup water
- 1 tsp salt, divided
- 1/2 tsp ground turmeric
- 1 tbsp canola oil
- 1/2 tsp cumin seeds
- 1 medium onion, chopped
- 4 clove garlic, minced
- 1 tbsp minced fresh ginger
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 2 mangoes, peeled and diced
- 1/2 cup chopped fresh cilantro
Instructions
- 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.
- 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.
- 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.