I forgot how nice it is to cook when one is not rushed. DH had an appointment after work so I put on my favorite apron, turned on Pandora, and set out the ingredients. I savored my time in the kitchen.
Recipe Source: The Simple Art of EatingWell: 400 Easy Recipes, Tips and Techniques for Delicious, Healthy Meals (EatingWell)
Ingredients:
- 1 cup yellow lentils, rinsed (you can also use regular lentils)
- 4 cups water
- 1 tsp salt, divided
- 1/2 tsp ground turmeric
- 1 Tbsp oil
- 1/2 tsp cumin seeds
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 2 mangoes, peeled and diced
- 1/2 cup fresh cilantro
Directions:
- Combine lentils, 4 cups water, 1/2 tsp salt, and turmeric in a large saucepan. Bring to a boil, reduce heat to a simmer, partially cover and cook for about 15 minutes. Stir occasionally.
- Meanwhile, in a large skillet, heat a little oil over medium and cook the cumin seeds until fragrant. Add the onions and cook for five minutes. Add remaining ingredients (except mangoes) and cook for another minute.
- Stir the garlic mixture and mangoes into the mixture; return to a simmer and cook until the lentils fall apart, about 15 minutes more. Stir occasionally. Stir in cilantro before serving.
The Verdict: Served over basmati rice, this was delicious! I simply adore the Indian spices – so does DH. I love how it makes the whole house smell yummy. While DH thought it could use some meat (of course), I rather liked not having to get something out to thaw.
This post shared at Fight Back Friday, Tempt My Tummy Tuesday
Hello,
Back home, we make Mango daal with raw mangoes… still unripe, so that the sour taste really gets in the daal. What we ideally do s cut it into large chunks, sans skin, and put them in while cooking the lentils. We generally use normal yellow masoor dal, which is yellow lentils. Also, we do not add any spices but some turmeric. To balance out the sourness, we merely cook the dal with some salt and turmeric powder. Once cooked, we temper the daal with a pinch of panch phoron or nigella seeds and 2-3 dry red chillies in a couple of teaspoons of smoking mustard oil, and bring it to boil once. Then we let it rest, and later, serve it at room temperature. At around 42-43 degree centigrade outside, this daal, served cold, with some boiled rice and a bunch of finely chopped potatoes, stir fried with a hit of nigella seeds, salt and sugar, is all we need for lunch.
Lovely seeing your blog. As the Terminator would say, “I’ll be back!” 🙂
Yum, thanks! This sounded so good when you mentioned it on FB recently; great to have the recipe. (Happy Valentine’s day ~ hope it’s sweet.)
Wow! I think I will REALLY enjoy making this. Thanks for sharing in today’s Fight Back Friday carnival. 🙂