This is one of my favorite recipes, and one of the very first I ever posted, yet maybe the one most in need of a blog makeover! Irving and I have been making this Mango Dal for years and years—it is the perfect comfort food. Better yet, it’s healthy AND my kids like it too! Win for everyone.
You might remember that for quite a while Jonathan was testing allergic to lentils. In fact, it was the very first allergy we were aware of. I fed Jonathan lentil soup at the mall food court and the next thing I knew, his face had exploded with hives and I was giving a 9 month old Benadryl while on the phone with the pediatrician. Scary! The good news is that he has challenged and passed his lentil allergy and they are back on the menu. However, for a while we couldn’t use lentils so we got creative. The pictures you see here are actually a Mango White Bean Dal—and I know, I know, dal actually means lentil. I suppose the name is a bit redundant! The white beans taste exactly the same as the lentil version, so if you have a weird off beat allergy like lentils, fear not. Sub in your favorite legume. I think garbanzos would also work nicely in this dish.
This pairs perfectly with my Coconut Carrot Rice. If you’re keeping things simple, just make a quick pot of basmati rice. Perfect for a chilly fall evening. Be sure to take a picture when you make this—post it to instagram and be sure to tag #frieddandelions! Can’t wait to see it!
*This post originally was posted on October 6, 2012—now it’s up to date with shiny new pictures!