Creamy Mango Dal with Rice
Creamy Mango Dal with Rice
Ingredients
For the Creamy Mango Dal
- 1 cup red lentils, rinsed
- 3 cups water
- 1 fresh mango, medium, peeled, pitted, and diced
- 1/2 cup full-fat coconut milk
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 green chili, slit lengthwise (optional, for heat)
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt, or to taste
- 1 tablespoon fresh lime juice
For the Tempering (Tarka)
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dried red chilies, whole
- 10 curry leaves
- 1/2 onion, finely chopped
- 1/4 teaspoon asafoetida (hing), optional
For Serving
- 1 1/2 cups basmati rice, cooked
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Rinse the red lentils thoroughly under cold water until the water runs clear. In a large pot or Dutch oven, combine the rinsed lentils, 3 cups of water, turmeric powder, and salt. Bring to a boil over medium-high heat.
⏱️ 5 min
- 2
Once boiling, reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the lentils are tender and have broken down into a creamy consistency. Stir occasionally to prevent sticking.
⏱️ 20 min
- 3
Stir in the diced fresh mango, full-fat coconut milk, grated ginger, minced garlic, and the green chili (if using). Continue to simmer gently, uncovered, for another 5 to 7 minutes, allowing the flavors to meld and the mango to soften slightly.
⏱️ 7 min
- 4
While the dal simmers, prepare the tempering (tarka). In a small pan, heat the ghee or vegetable oil over medium heat. Once hot, add the mustard seeds and let them splutter. This usually takes about 15-30 seconds.
⏱️ 2 min
- 5
Add the cumin seeds, dried red chilies, curry leaves, and asafoetida (if using) to the pan. Sauté for about 30 seconds until fragrant. Be careful not to burn the spices.
⏱️ 1 min
- 6
Add the finely chopped onion to the tempering pan and cook, stirring occasionally, until the onion turns golden brown and caramelized, about 3 to 5 minutes.
⏱️ 5 min
- 7
Pour the hot tempering mixture directly over the cooked dal in the large pot. Stir gently to incorporate the tempering into the dal. This step adds a crucial layer of flavor and aroma.
⏱️ 1 min
- 8
Remove the dal from the heat and stir in the fresh lime juice. Taste and adjust salt if needed. Garnish generously with fresh chopped cilantro.
⏱️ 1 min
- 9
Serve the Creamy Mango Dal hot, alongside freshly cooked basmati rice. Enjoy this unique blend of sweet, savory, and aromatic flavors.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mango Dal with Rice
Ingredients
For the Creamy Mango Dal
- 1 cup red lentils, rinsed
- 3 cups water
- 1 fresh mango, medium, peeled, pitted, and diced
- 1/2 cup full-fat coconut milk
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 green chili, slit lengthwise (optional, for heat)
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt, or to taste
- 1 tablespoon fresh lime juice
For the Tempering (Tarka)
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dried red chilies, whole
- 10 curry leaves
- 1/2 onion, finely chopped
- 1/4 teaspoon asafoetida (hing), optional
For Serving
- 1 1/2 cups basmati rice, cooked
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Rinse the red lentils thoroughly under cold water until the water runs clear. In a large pot or Dutch oven, combine the rinsed lentils, 3 cups of water, turmeric powder, and salt. Bring to a boil over medium-high heat.
⏱️ 5 min - 2
Once boiling, reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the lentils are tender and have broken down into a creamy consistency. Stir occasionally to prevent sticking.
⏱️ 20 min - 3
Stir in the diced fresh mango, full-fat coconut milk, grated ginger, minced garlic, and the green chili (if using). Continue to simmer gently, uncovered, for another 5 to 7 minutes, allowing the flavors to meld and the mango to soften slightly.
⏱️ 7 min - 4
While the dal simmers, prepare the tempering (tarka). In a small pan, heat the ghee or vegetable oil over medium heat. Once hot, add the mustard seeds and let them splutter. This usually takes about 15-30 seconds.
⏱️ 2 min - 5
Add the cumin seeds, dried red chilies, curry leaves, and asafoetida (if using) to the pan. Sauté for about 30 seconds until fragrant. Be careful not to burn the spices.
⏱️ 1 min - 6
Add the finely chopped onion to the tempering pan and cook, stirring occasionally, until the onion turns golden brown and caramelized, about 3 to 5 minutes.
⏱️ 5 min - 7
Pour the hot tempering mixture directly over the cooked dal in the large pot. Stir gently to incorporate the tempering into the dal. This step adds a crucial layer of flavor and aroma.
⏱️ 1 min - 8
Remove the dal from the heat and stir in the fresh lime juice. Taste and adjust salt if needed. Garnish generously with fresh chopped cilantro.
⏱️ 1 min - 9
Serve the Creamy Mango Dal hot, alongside freshly cooked basmati rice. Enjoy this unique blend of sweet, savory, and aromatic flavors.
⏱️ 2 min