I agree it’s not summer yet, but its warm enough to go for something light and tangy and soupy. This Lentil Soup(Dal) with Green Mango recipe is a right fit. These days, you can find green mangoes everywhere – almost all the grocery stores carry mangoes most time of the year.
I miss India around this time of the year. These few months are called mango season in India. Summer and mangoes go hand in hand. Back home, we have mango trees in our yard and they bear an insane amount of produce. My mom would go on distributing burlap bag full of mangoes (raw and ripe) to neighbors and relatives. Everyone in my family and in my in-laws family love eating mangoes. Its treated as a dessert and even served as a dessert right after heavy lunches and dinners. The bazaars or the mandis or the farmers markets would be over flowing with varieties of mangoes – various size and taste.
So if you like this exotic fruit and would brave the Indian summer then this is the time to pay a visit to India. You will get farm fresh sweet mangoes in abundance. When the mangoes are raw, they are used as chutneys or in dals to help save the appetite going in the hot and humid weather. Lentil Soup(Dal) with Green Mango becomes a staple in almost all the Eastern India families.
It’s a different story here though. What I get here is nothing like what I grew up on in India. Sigh! Once in a while the Indian stores would keep some good variety of mangoes but then that’s always a hit and miss.
I love incorporating green mangoes in my curries and dals and even in fish curries. I like the fresh tanginess that green mangoes provide. This Lentil Soup(Dal) with Green Mango is popularly made with red lentils which is masoor dal, but hey, don’t be scared to try other varieties of lentils. I promise, you will not be disappointed. In this Lentil-Soup(Dal)-with-Green-Mango recipe, I have used both the red and yellow lentils. I also like to dry roast my lentils for few minutes to release the nutty flavor. If you are short for time, then you can totally skip the dry roasting part.
I made Lentil-Soup(Dal)-with-Green-Mango over the weekend for few friends. It went really well with steamed rice and dry lamb masala. Here is how I prepared it.
If you don’t have green mangoes handy then try a few other Lentil recipes:
- ½ cup Red Lentils
- ½ cup Yellow Lentils
- 1 raw green mango, peeled and chopped to bite size
- 1 TBSP ginger, finely grated
- 1/2 cup cilantro, finely chopped
- 2/3 green chilies, slit half
- 1 tsp turmeric
- 1 TBSP ghee/clarified butter or olive oil
- 2/3 dry chilies
- 1 TBSP cumin seed
- 1 TSP hing/asafoetida
- Few curry leaves
- I dry roasted the unwashed lentils for 2 to 3 minutes until I got that roasted aroma.
- Boil the lentils with salt, turmeric, green chilies, chopped green mango and grated ginger. This will take approximately an hour or so.
- Whisk the lentils and mash them so the mixture becomes thick in consistency
- For tempering, In a small skillet, heat oil. Once the oil is simmering, add cumin seeds, red chilies, curry leaves and hing. They should sizzle and bubble a little. The mixture should sizzle for about 30 seconds or so.
- Pour the oil mixture into the lentils, Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.
Serve with steamed rice.