It’s easy to make, and it tastes delicious. There are lots of great flavors in this mango dal. Serve it with Indian naan bread bread or rice, a tasty and nutritious week-night meal. You can make it ahead, and simply reheat it.
YIELD
6 servingsPREP
10 minCOOK
35 minREADY
50 minIngredients
Directions
Put lentils in a colander and rinse until the water runs clear.
Add lentils, 4 cups water, ½ teaspoon salt and turmeric in a large saucepan and mix well.
Bring to a boil.
Reduce heat to a simmer, partially cover and cook, stirring occasionally, for 15 minutes.
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.
Stir in onion, cook, stirring, until soft and beginning to brown, about 5 minutes.
Then stir in garlic, ginger, coriander, cayenne and the remaining ½ teaspoon salt and cook, stirring, for 1 minute more.
Stir the garlic mixture and mangoes into the lentils.
Return to a simmer, cook, stirring occasionally, until the lentils are falling apart, 10 to 15 minutes more.
Add cilantro and stir well.
Serve warm.
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