Mango Lentil Dal
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.
Servings: 8 servings
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.
Notes
If you can't find red lentils at your grocery store you can use green lentils. They will not be as soft as red, and will hold their shape, but they will still taste delicious!