Amazingly good! Will be make many times in this household.
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.
20 Reviews for Indian Mango Dal
Mangos are in season right now, and they are amazing! I couldn't decide between green mango and mature mango, so I used one of each, and it was fantastic! Like many others, I couldn't find yellow lentils, so I used green, but otherwise followed the recipe exactly. I loved the sweetness of the mango paired with the spices. I served it over Madagascar pink rice, which has nice flavor and texture.
This is so, so good. A little sweet from the mango, a good, tender bite from the lentils, a winning combo, for me!
I made this for weekly lunches and I'm in love. I used green lentils and ground ginger b/c it was what I had on hand. Aside from having to cook just a little longer, the recipe went exactly as stated.
It reheats well so leftovers are ok. Very comforting, very tasty. This is definitely something you could serve to guests.
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!