This is an excellent recipe. I would only tweak it by adding either more mango, or a little lime juice. It's warm and spicy, needs a little sweet / tartness to balance it. Maybe some honey and lime would go nicely here.
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.
22 Reviews for Indian Mango Dal
I had to go buy the spices, but I was excited to try this recipe because I had mangos on hand. I ended up altering it a lot, just due to my lack of foresight. I had to buy black, pre-cooked lentils, no yellow at the store, forgot ginger, one mango was bad and I only had half of an onion. I also had to use my grinder to do the coriander since the store didn't already have ground, so that wasn't super fine. Honestly, besides the heat/spicyness of the dish, it was fun to make and turned out relatively well!
Amazingly good! Will be make many times in this household.
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!