Indian · Dinner
Sour Mango Lentil Curry
Split red lentils simmered with turmeric, cumin, and raw green mango until the mango softens into the dal, finished with a garlic-cumin tempering oil poured on top. Served over steamed rice, the curry balances tart, earthy, and warm spice notes.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
436Calories
15.8gProtein
7.2gFat
76.4gCarbs
7.9gSugar
10.2gFiber
650mgSodium
0mgChol
1.4gSat Fat
820mgPotassium
78mgCalcium
5.1mgIron
0mcgVitamin B12
24mgVitamin C
vegetarian
low-calorie
high-fiber
spice-route
hidden-gems
vegan
Instructions
1
Prep
Rinse the split peas in a fine sieve under cold water until runoff clears, then drain well.
2
Simmer
Combine lentils, mango, water, turmeric, and salt in a saucepan; bring to boil, then reduce to low heat and simmer uncovered 20 minutes until lentils collapse and mango softens.
3
Bloom
Heat coconut oil over medium heat; add cumin seeds, sliced garlic, and broken chili, cooking 1 minute until garlic turns light golden.
4
Saute
Stir in chopped onion and cook 3 minutes over medium heat until edges turn golden brown, then pour tempering into dal and stir to distribute.
5
Plate
Spoon dal over basmati rice in a bowl and scatter chopped cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup280g split-pea
- 2/3 cup100g raw green mango
- 2 1/2 cups600ml water
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp coconut-oil
- 1 tsp1 tsp cumin-ground
- 4 cloves4 cloves garlic
- 22 dried-chili
- 4 tbsp4 tbsp onion
- 2 tbsp2 tbsp cilantro
- 1 cup200g basmati-rice-cooked
