Based on other reviews, I used frozen mango cubes (which I defrosted prior to adding to the lentil mixture. Unable to find yellow lentils, I used yellow split peas that were just as good. I found the seasoning a bit bland, so I added 1 tsp. more of toasted cumin seeds and 1/2 cup more of chopped cilantro. Then it was perfect!
Indian Mango Dal
From EatingWell: January/February 2010
More than 60 different types of dal (or dhal) are made across India. The basic dish contains lentils or other legumes flavored with aromatics and spices. Here, yellow lentils (toor dal) and mango are cooked in a more traditionally Southern India style—more souplike. Both ripe and underripe mango will work: less-ripe mango imparts a tart flavor and holds its shape, while riper mango breaks down more during cooking and gives the dish a sweeter taste. Serve over basmati rice or with roasted chicken.
21 Reviews for Indian Mango Dal
I took this dish to a Thanksgiving dinner as a side since I don't tend to like the traditionally bland sides. This dish was a huge success and the flavors paired perfectly with the turkey. For those who dont like mangoes, in the dish all blended with the spices and cilantro, you can barely tell they are mangoes; the sweetness and acid come through the most. I used yellow lentils and the whole dish was bright yellow, with cilantro pieces throughout. I thought even more cilantro would have been better.
When the doctor asked my three-year-old daughter at a recent checkup what her favorite food was, she replied, "Mango dal!"
I've sometimes fiddled with the aromatics to adjust to my family's taste, adding cinnamon sticks and cardamom pods to the lentils as they cook; this really boosts the depth of the dish. I generally stick to milder spices, and then the adults can add sriracha at the table.
I serve it with whole-wheat naan for a bit of extra fiber. I've found that a mix of very ripe and less ripe mangos makes for a soft-yet-chunky texture and a sweet-and-tangy flavor.
I did initially have a bit of trouble finding anything specifically called "yellow lentils," but finally settled on the Goya yellow split peas, which are really the same thing. They do take a while to cook, but I generally get them started and then do the rest of the prep. I also just use a garlic press and microplane my frozen ginger root right into the pan, which saves a bit of time.
This isn't a terribly filling dish--die-hard meat eaters might insist that it should be a side rather than a main--but it's so healthy that you really can up the serving size if you need to. We generally just make it more filling with brown basmati, then fill out with naan and add fruit and cheese for dessert.
Used red lentils and 2 ripe mangos Great flavor, served with rice and chicken.
We loved making and eating this! The house smelled great from the aromatic ingredients, and we loved all the different flavors packed into this dish! We went to 5 grocery stores (including Whole Foods) and couldn't find yellow lentils, so we finally settled on some beige-colored ones from Safeway (they're just labled "Lentils," no specific color). It still tasted delicious, but my husband has a lot of experience with Indian food and thinks yellow lentils would make it even better, so we'll keep searching. We served it over basmati rice and paired it with beer, and it was all I could do not to eat the whole pot!