Indian Mango Dal. Toor Dal with unripe or ripe mango and 6 ingredients. Easy 1 pot soup or side. Use other lentils or veggies for variation. Vegan Indian Dhal Recipe Gluten-free Soy-free. Pin this post.
The first few years of my childhood were spent living in a big joint family home (with extended family). That meant that there would be huge amounts of food made and the menu was dependent on the elders’s preferences, which always a Punjabi style spread with the works (bean curries, veggie sides, creamy sauces, all with complex set of spices, heat, cream etc – heavy vegetarian Indian food). The food was filling, which obviously it needed to be for the young men and women who were going to be working all day. Some days, we children would want some simple food and would sneak into one of our neighbor’s house to eat dal chawal. Yep, I remember wanting just plain toor dal and a light meal. It has this alluring flavor profile which is very different.
This Toor dal (split Pigeon pea) recipe is just that, very simple and amazingly tasty. You can made the dal with or without the mango. Add other veggies or fruits if you like like apples or squash, use other lentils like red lentils(less cook time) or chana dal (longer cook time). Add the mango or veggie earlier if you like them cooked through. I slurped up most of the dal as soup and served the rest with some Bengali Veggies .
I always wonder about how to present Indian food in the photographs, so that it looks more approachable. Indian food in Indian style serving kadhai bowls, or served as a meal bowl. Dal Bowl above served with the Bengali Veggies and Turmeric lemon rice. Add some coconut chutney from my book. That is one sunny turmeric bowl. In general, everyday Indian food is served on a small thali (plate) with small bowls filled with individual items like dal, veggie side, rice, chutney etc, so one has control over how much of what they want. In a bowl, it becomes a mix of everything (which my Dad would surely frown upon). But bowls are the thing these days. Everything all together in a bowl. What presentation catches your eye and makes you want to cook?
More Dals from the blog
- Sabut Masoor – Brown Lentil Soup
- Restaurant Style Dal Fry
- Easy Chana Dal Recipe. Split Chickpea Soup
- Kashmiri Dal – Split Pea & Yellow Lentil Soup
- Dal Tadka Mix in a Jar. Pink Lentil soup in a Jar.
- Oil free Lentil Soup. Spicy Garlic Dal
- Daal Collection
Mango Dal - Easy Toor Dal Soup with Mango
- 1 cup (192 g) split pigeon pea/toor dal or use other split peas or red lentils
- 3.5 cups (875 ml) water
- 1/2 tsp (0.5 tsp) or more salt
- 1/2 (0.5) or 1 mango ripe or unripe mango chopped small
- 1 tsp oil
- 1.5 tsp mustard seeds black mustard seeds - Raee
- 4 to 6 dried red chilies broken into half (less or more to heat preference. I use Cayenne, bird's eye or thai red. For mild heat use california red and use them whole)
- Wash and soak the split peas for half an hour. Drain, add to a deep saucepan with water. Partially cover and cook over medium heat for 25 to 30 minutes or until tender to preference. Add in the salt and mango and cook for 5 minutes. At this point you can also add some chopped tomato. Reduce heat to low and continue to simmer over low heat while you make the tempering. Mustard seeds in the tempering add a salty flavor profile, so start with less salt.
- Make the tempering: Heat oil in small skillet. When the oil is hot, add mustard seeds and let them start to pop. Use a lid if the popping gets too exuberant. Add dried red chilies and cook for a few seconds. At this point, you can also add in in some fresh or frozen curry leaves.
- Add this tempering to the simmering dal. Mix in and take off heat. Taste and adjust salt and heat. Add in spice blend like garam masala or kolhapuri masala or sambhar masala for more flavor. Serve with an Indian meal with a veggie dry side (subzi), rice or flatbread, or serve as a soup with a dash of lemon and crackers or pita bread. Served in the pictures with panch phoron Bengali Veggies and lemon turmeric rice.
And while you are here, check out this fabulous video review of my Book by Mary’s Test Kitchen. Almost 1 year since release!