I love incorporating green mangoes in my curries and dals and even in fish curries. I like the fresh tanginess that green mangoes provide. This Green Mango Dal is popularly made with red lentils which is masoor dal, but hey, don’t be scared to try other dals. I promise, you will not be disappointed. In this recipe, I have used both the red and yellow lentils. I also like to dry roast my lentils for few minutes to release the nutty flavor. If you are short for time, then you can totally skip the dry roasting part. I made this dal over the weekend for few friends. It went really well with steamed rice and dry lamb masala. Here is how I prepared it.
Green Mango Dal
- Red lentil or masoor daal - ½ cup
- Yellow lentil or toor dal - ½ cup
- Raw green mango, peeled and chopped to bite size - 1
- Ginger, finely grated - 2 tsp
- Cilantro, finely chopped - ½ cup
- Green chilies, slit half - 2-3
- Turmeric - 1 tsp
- For Tempering:
- Ghee/clarified butter or olive oil - 1 tbsp
- Dry chilies - 2-3
- Cumin seed - 1 tsp
- Hing / asafoetida - ½ tsp
- Few curry leaves
- I dry roasted the unwashed lentils for 2 to 3 minutes until I got that roasted aroma.
- Boil the lentils with salt, turmeric, green chilies, chopped green mango and grated ginger. This will take approximately an hour or so.
- Whisk the lentils and mash them so the mixture becomes thick in consistency
- For tempering, In a small skillet, heat oil. Once the oil is simmering, add cumin seeds, red chilies, curry leaves and hing. They should sizzle and bubble a little. The mixture should sizzle for about 30 seconds or so.
- Pour the oil mixture into the lentils, Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.
- Serve with steamed rice.
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