Mango Dal

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This silky dal, a emblematic crockery from India made with legumes, is brightened by the summation of mango. Served with atom oregon breadstuff — we favour naan — it tin service arsenic a main course, but it besides works good arsenic a side.

If you similar to permission the mango successful pieces, adhd them to the cookware on with the garlic, chiles and curry leaves.

This recipes doubles easily.

The divided pigeon peas indispensable beryllium soaked for 1 hour. The cooked peas tin beryllium refrigerated for a fewer days until you're acceptable to usage them, and the finished crockery tin beryllium refrigerated for up to 5 days.

Adapted from Washington culinary teacher and cookbook writer Rupen Rao.

Ingredients

measuring cup

Servings: 4 (makes 4 cups)

1 cupful divided pigeon peas (toor dal)
4 cups water
2 tablespoons ghee, unsalted food oregon rootlike oil
1 spoon brownish mustard seed
1 spoon cumin seeds
1 clove garlic, minced
2 tiny dried reddish chile peppers, torn successful half
4 oregon 5 curry leaves, torn successful fractional (optional)
1/2 mean reddish oregon yellowish onion, finely chopped (about 1/2 cup)
Flesh of 2 ample ripe mangoes, pureed with a blender, immersion blender oregon nutrient processor (1 cup; whitethorn substitute canned oregon frozen mango pulp)
1 spoon kosher salt, positive much to taste

Nutritional Facts

Per serving (using ghee)

Calories
315
Fat
9 g
Saturated Fat
5 g
Carbohydrates
49 g
Sodium
404 mg
Protein
10 g
Fiber
9 g
Sugar
25 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Washington culinary teacher and cookbook writer Rupen Rao.

Tested by Becky Krystal.

Published March 31, 2020

Updated March 16, 2026