Ingredients Jump to Instructions ↓

  1. 1 cup yellow lentils

  2. 4 cups water

  3. 1 teaspoon salt, divided

  4. 1/2 teaspoon ground turmeric

  5. 1 tablespoon canola oil

  6. 1/2 teaspoon cumin seeds

  7. 1 medium onion, chopped

  8. 4 cloves garlic, minced

  9. 1 tablespoon minced fresh ginger

  10. 1/2 teaspoon ground coriander

  11. 1/4 teaspoon cayenne pepper

  12. 2 mangoes, peeled and diced

  13. 1/2 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Place lentils in a colander and rinse until the water runs clear. Combine lentils, 4 cups water, 1/2 teaspoon salt and turmeric in a large saucepan. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, for 15 minutes. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add cumin seeds and cook until fragrant and starting to brown, about 30 seconds. Add onion; cook, stirring, until soft and beginning to brown, 4 to 6 minutes. Add garlic, ginger, coriander, cayenne and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute more. Stir the garlic mixture and mangoes into the lentils. Return to a simmer; cook, stirring occasionally, until the lentils are falling apart, 10 to 15 minutes more. Stir in cilantro.


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