If you like curry dishes, this is going to make you happy. The flavors are divine: the nutritional value is excellent. What's not to like?
Like others, I use frozen mango (and I toss the into the pot without defrosting them ... not problem either). I'm also not fussy about the color of the lentils: I use what I have on hand. I also add between 2-4 tbsp. curry powder because I'm addicted to the stuff and the recipe doesn't have enough curry flavor for MY taste, but it could be plenty for yours. When I'm in the mood, I also toss in some golden raisins (about 1/4 c) which adds a nice additional level of flavor. I cook up a pot of brown basmati rice while I'm prepping the dal dish. When the rice is done, I add about 3 c. to the lentil mango mix, so I wind up with an Indian Mango Dal Stew. It's fabulous on its own, but you can knock it out of the park by passing around some Mango Chutney. This pairs nicely with a light salad. I've served this at several dinner parties and 1) never have leftovers if there are 6 guests of more and 2) am invariably asked for the recipe. For hubby and me, this will last for several days in the 'fridge and seems to get better each day. I keep some organic chicken broth around to add to the leftovers so there's always tasty juice as part of the dish. IMO, you can't go wrong with this dish if you happen to like Indian flavors.