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Vegan Mango Dal [Indian Style Lentils Cooked with Mangoes]
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Vegan Mango Dal [Indian Style Lentils Cooked with Mangoes]

Prep Time: 15 minutes

Cook Time: 40 minutes

Vegetarian Dal [lentil curry] plays a very important role in the Indian diet. Dal has always been one of my favorite recipes since childhood, so this time I am sharing a recipe, which is really close to my heart. Mango dal is essentially lentils cooked with mangoes. This recipe is pretty simple and quick to make. The flavor of mango with the lentils is just remarkable when mixed with Indian spices. So here’s a list of ingredients you’ll need to make this recipe.


1 cup of red lentils

3-4 cups of water

1 mango

1 tomato

1 teaspoon of black mustard seeds

4-5 curry leaves

2-3 dried red chilies

1 tablespoon of oil

Fresh chopped cilantro for garnishing

Pinch of salt


Step 1: Take a bowl, wash and soak the lentils for at least half an hour.

Step 2: Now, take a saucepan and add the lentils with water. Cook it for 20 minutes on a medium flame. Make sure that you cover the pan with a lid during this time.

Step 3: Next, chop the mango and tomato into small cubes.

Step 4: Add the chopped mango, tomato, and salt to the lentils. Mix the ingredients well; while the lentils are getting cooked we can prepare the tempering.

Step 5: Take a pan and pour some oil in it. Now, add the mustard seeds to the pan and let them sputter for a few seconds. Next, you must add the curry leaves and dried red chilies to the pan and stir all the ingredients.

Step 7: Add the tempering to the dal and mix well.

That’s it! Your vegan mango dal is ready. You can garnish the dal with some freshly chopped cilantro. Serve the dal piping hot with steamed rice or any flat Indian bread. Hope you liked the recipe and try it soon. Let me know in the comment below :)

Photograph Courtesy: Flickr’s Creative Commons.

More about mango, dal, vegan, Indian, diet
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  1. thakkar sunil
    Loved the recipe.
  2. ivorybow
    This was delicious! I used Vegita in place of salt. I also added a little turmeric to bring up the color and I put a pinch of hing in the oil temper...I always add hing to dal to help with digestion. I served it with plain basmati rice seasoned with ghee. It was wonderful!


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