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
Instructions
- 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).
- Add the tomatoes and mango and cook for 2 minutes, then add the salt and spices (coriander, cumin, garam masala, cayenne) and stir well.
- 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.
- Remove from the heat and stir in cilantro. Ladle the mango dal into bowls and serve immediately. Enjoy!
Nutrition
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.