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!
Mango Lentil Dal
- 1 cup red lentils they are actually orange, green/brown lentils would be too firm (see notes about other beans)
- 4 cups water
- 1 teaspoon salt divided
- 1/2 teaspoon ground turmeric
- 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 coriander
- 2 mangoes peeled and diced*
- 1/2 cup chopped fresh cilantro
- Place lentils in a colander and rinse until the water runs clear. Combine lentils, 4 cups water, 1/2 teaspoon salt in a large saucepan. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, until falling apart.
- 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, turmeric and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute more. Add mangoes.
- Stir the lentils into the onion mango mixture. Simmer for 10 to 15 minutes more, allowing the flavors to meld together. Stir in cilantro. Serve with rice or pita bread.
*This post originally was posted on October 6, 2012—now it’s up to date with shiny new pictures!