Dal with Mango – a flavour-packed dish that’s as easy to make as it is satisfying! Imagine creamy coconut, tangy mango, and hearty lentils coming together in perfect harmony. Plus, it’s a breeze to whip up, making it perfect for busy weeknights or lazy weekends.
When it comes to mangoes, we love using the underripe, green ones for their fresh, fragrant flavour that adds a delightful twist to the dish. Don’t fret if you only have a ripe mango on hand, it also imparts a delicious sweetness to a bowl of Indian dal.
Besides being ridiculously tasty, it’s also packed with protein thanks to those hearty lentils. And let’s not forget about the medley of spices – they’ll transport you straight to the bustling streets of India with every bite. So whether you’re craving some comforting goodness or simply want to shake things up at dinnertime, this Dal with Mango recipe is here to make every spoonful a delight. You’re in for a treat!
Key Ingredients of Dal with Mango
Red Lentils: These little gems are the heart and soul of this Mango Dal recipe. Packed with protein and fibre, they cook up quickly and become beautifully creamy, providing a nourishing base for our dish.
Coconut Milk: Creamy, dreamy coconut milk adds richness and depth to Mango Dal. Its velvety texture and subtle sweetness perfectly complement the tangy mango and aromatic spices.
Fresh Mango: Ah, the star of the show! We’re talking about underripe mango here, folks – firm, tangy, and bursting with flavour. Grated and added to the dal, it brings a delightful brightness and a hint of tartness to every spoonful.
Aromatic Spices: We’re keeping things simple yet flavourful with a blend of ground coriander, cumin, turmeric, and garam masala. These aromatic spices create a symphony of flavours that dance on your palate with each bite.
Fresh Ginger and Onion: These two ingredients form the flavour foundation. Freshly grated ginger adds a zesty kick, while chopped onion brings a subtle sweetness and depth to the dish.
Tomatoes: Roughly chopped tomatoes add a touch of acidity and freshness to our Mango Dal, balancing out the richness of the coconut milk and the sweetness of the mango.
With these simple yet flavourful ingredients, Mango Dal is sure to become a staple in your kitchen. Get ready to indulge in a bowl of creamy, tangy goodness that will warm your soul and tantalise your taste buds!
Using Ripe versus Underripe Mango
When it comes to dal soup, both underripe and ripe mangoes can work wonders, but it all depends on the flavour you’re after:
Underripe Mango: Opting for underripe (green) mangoes adds a tangy, slightly tart kick to your soup. It brings a subtle acidity that pairs beautifully with the savoury notes of the dal, along with a firmer texture and a distinct mango flavour. If you’re using an underripe (green) mango, grating it would be the ideal method to incorporate its tangy flavour and firm texture into the dal.
Ripe Mango: On the other hand, ripe mangoes offer a sweeter twist to your soup. They bring a natural sweetness that balances out the spiciness of the dish, resulting in a smoother consistency and a more pronounced sweetness throughout. If the mango is ripe, I would recommend pureeing it to achieve a smooth and creamy texture that blends seamlessly with the dal.
Whichever you choose, both options promise to elevate your dal soup to new heights of flavour. Experiment and see which one speaks to your taste buds the most!
Frequently Asked Questions (FAQs) about this Mango Dal recipe
Can I use other types of lentils instead of red lentils?
While red lentils are frequently employed in dal recipes (called Masoor Dal) for their rapid cooking time and velvety texture, yellow lentils can serve as a suitable substitute. Red lentils offer a milder flavour and smoother consistency, yielding creamy dals effortlessly, whereas yellow lentils boast a nuttier taste and firmer texture, providing a distinctive bite to the dish. Alternatively, you can also try using split chickpeas (Chana Dal), which have a nutty flavour and retain their shape when cooked, adding a hearty texture to dishes.
How ripe should the mango be for this recipe?
For this recipe, it’s best to use a large, firm, and underripe mango. The underripe mango will impart a tangy flavour to the dal and hold its shape better when grated. However, if you only have ripe mangoes on hand, they can still be used. They will add a sweeter flavour to the dish and may become softer when cooked.
Can I substitute fresh tomatoes with canned tomatoes?
Yes, you can substitute fresh tomatoes with canned tomatoes if needed. Use approximately one 400 g can of diced or crushed tomatoes in place of the fresh tomatoes. Additionally, consider reducing the added water in the recipe slightly to maintain the desired consistency of the dal. If the dal ends up too thick, you can always adjust the consistency to your liking in the final step.
If you love lentil soups and stews, you might also like:
- Classic Red Lentil Dal (Indian Vegan Curry)
- Red Lentil Soup with Bulgur
- Coconut Curry Lentil Soup with Sweet Potatoes
- Lentil Soup with Turmeric and Ginger
Dal with Mango
Ingredients
- 2 tablespoons virgin coconut oil
- 1 tablespoon peeled and grated fresh ginger
- 1 small yellow onion, chopped
- 2 medium ripe tomatoes, roughly chopped
- 1 large firm mango, peeled and grated
- 1 teaspoon fine sea salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- 1/4 teaspoon cayenne pepper
- 300 g red lentils (masoor dal)
- 3 cups water (750 ml)
- 1 x 400 ml can coconut milk (organic, full fat)
- 1 small bunch fresh cilantro, chopped
Method
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Heat the coconut oil in a large, heavy saucepan or Dutch Oven over a medium to medium-low heat. Stir in the onion and ginger. Cook until lightly golden (6–8 minutes).
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Add the tomatoes and mango and cook for 2 minutes, then add the salt and spices (coriander, cumin, garam masala, cayenne) and stir well.
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Add the lentils, water and coconut milk. Bring the mixture to a gentle simmer. Once simmering, cover the pan with a lid and cook the dal over medium-low heat for approximately 15 minutes, or until the lentils are tender and fully cooked.
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Remove from the heat and stir in cilantro. Ladle the mango dal into bowls and serve immediately. Enjoy!
Notes
- Enjoy this Mango Red Lentil Dal with your favourite accompaniments such as steamed rice, naan bread, or roti for a complete and satisfying meal.
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