Mango Dal is packed with protein and fiber, has a hint of sweetness from the mangoes, a touch of earthiness from the spices, and is a gorgeous orange color.
This recipe was originally published in October 2012. // As an Amazon Associate I earn from qualifying purchases.
Irving and I have been making this Mango Dal for years and years—paired with my Coconut Carrot Rice, it is the perfect comfort food. And our kids like it too! Win for everyone. We found this recipe years ago in our CSA Produce Box Subscription and have tweaked it a bit to our liking. It’s packed with protein and fiber, has a hint of sweetness from the mangoes with a touch of earthiness from the spices, and is a gorgeous orange color. What’s not to love?
How do you make Mango Dal?
Mango Dal is very simple to make. I start the lentils cooking in one pot while I work on the aromatics in another. Sauté onion, spices, ginger, and the mango (I use frozen mango to make it even easier) while the lentils cook. Once the lentils are soft I add them to the pot with the mango mixture and give it a good stir. Allow it to simmer a few minutes more to let the flavors meld together and it’s ready to enjoy!
What does “dal” mean?
Dal often is translated to lentil, but it actually refers to a variety of legumes split in half. It could be a lentil, split pea, or even a garbanzo. Importantly, because they are split they don’t require any additional soaking time before cooking. In this recipe dal refers to the red lentils.
Kid Approved!
My kids love this dish! Jonny will eat anything that has mango in the title, so this is a go to fave. The leftovers heat up wonderfully for lunchboxes, and dare I say taste better the next day. I pair it with my Coconut Carrot Rice for a totally kid approved meal! We like to heat up some roti or paratha on the side and dip in samosa chutney too!
What do you serve with Mango Dal?
My favorite way to serve Mango Dal is heaped over my Coconut Carrot Rice. But you could really serve it with any grain, or along side a salad. And it would be delicious paired with some samosas!
- Coconut Carrot Rice
- Instant Pot Basmati Rice
- Instant Pot Quinoa
- Bulgur Salad with Chickpeas, Mint, and Pine Nuts
Let’s Make Mango Dal!
You’re just a few steps away from this yummy, cozy dish! Leave a note in the comments below and let me know how you like it!
Mango Lentil Dal
Ingredients
- 1 pound red lentils (they are actually orange, see note)
- 4 cups water
- 2 teaspoons salt divided
- 1 Tablespoon canola oil
- 1/2 teaspoon cumin seeds
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1 pound frozen mangoes (you can use fresh if you prefer)
- 1/2 cup chopped fresh cilantro
Instructions
- Place lentils in a colander and rinse until the water runs clear. Combine lentils, 4 cups water, and 1 teaspoon of salt in a large saucepan. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, until water is mostly absorbed and lentils are falling apart.
- Meanwhile, heat oil in a large pot over medium heat (I like my large enamel cast iron pot for this). 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, turmeric and the remaining teaspoon of salt and cook, stirring, for 1 minute more. Add mangoes, stir, and set aside over low heat.
- Stir the cooked lentils (and any remaining water) into the onion mango mixture. Simmer for 10 to 15 minutes more, allowing the flavors to meld together.
- Stir in cilantro. Serve with Coconut Carrot Rice, basmati rice, roti, or paratha.
