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Mango Lentil Dal

Protein packed comfort food—lentils with sweet and juicy mangoes! This meal is a hit with both kids and adults, and perfect for fall!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Entree
Cuisine: Indian
Servings: 6 -8 servings
Author: Sarah De la Cruz


  • 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.


For a quicker preparation, use canned cannellini or garbanzo beans. Simply drain them and add them to the onion mango mixture and follow the rest of the directions.