Red lentils with green mango

Red lentils with green mango is a simple summer essential take on your basic dal. Mildly spiced, light and healthy, this dal uses season fresh green mango to give it a distinctive flavor. A basic in Oriya and Bengali cuisine, this aam tok is perfect to eat with some steamed rice and curry.

Red lentils with green mango

Red lentils with green mango

Summer is the time of sheer pandemonium. Why? Well for starters coz of the school break which means messy and adorable little munchkins always calling out to you. Secondly coz their friends are always home and as much as that is helpful, especially when I need a cookie or brownie tester, fact is one cant get too much done in the summers. Then there is the crazy heat in India. I am currently sitting cocooned in my air conditioned house. But sadly, my kitchen isn’t air conditioned and that means cooking at 43 C temperatures! Not fun guys. Not fun.


So anyways light and refreshing food are agiven and kind of essential for survival. If you haven’t checked out my aam panna mocktail, strawberry sorbet or pistachio popsicles yet, I suggest you quit doing whatever you are doing at the moment, bring out a notepad and hop on to those delicious perfect for summer posts right now! There’s also a pretty epic masala chai popsicle that’s just the best way to enjoy chai in this heat. But Indians will be Indians. Whether it is summer or winter, lunch or dinner, we will always crave for dal. And so it goes with us too. Once a week I give in and make a super scrumptious thaali. Invariably dal or lentil is a part of thaalis.


As you saw in my previous North Indian thaali, dal tadka was a part of it. Today though I am going to share a lighter lentil soup that can be savoured as it is or as a part of the daily Indian meal. Make it thicker and enjoy some Red lentils with green mango alongwith some steamed rice and curry. Or simply dunk some instant no yeast naan into the Red lentils with green mango and call it a happy meal. Either ways its just perfect for summer.

Red lentils with green mango

Green mangoes are available in plenty during this season and it feels like a total waste to not make the most of them. So why not try this super easy, delicious, light and healthy red lentils with green mango which is a staple of Orissa and Bengali cuisine. Its tangy, super light, garlicky and just so so delicious! Definitely one of my favorite ways to do dal, after dal makhni and dal tadka. People have many different ways of making this. Mine is a a pretty straight forward way to make this, a simple tempering and it gets elevated to absolute heavenly standards. 

Red lentils with green mango

Dont wait. Just make the most of the green mango season by making this red lentil with green mango soon.  Coming up a delicious way to serve this dal as a part of a very special thaali! Go check out the vegetarian North Indian thaali for now 🙂 

Xo, lentil with green mango

Red lentil with green mango

Course maincourse
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • 2 cups masoor dal (split red lentils), rinsed, soaked 30 minutes, and drained
  • 2 green mango stone removed and sliced thin
  • 1 tbsp turmeric powder
  • 10-12 cloves of garlic
  • 1 inch mango ginger , use ginger if you cant find mango ginger.
  • 3 dried red chillie
  • 1 tsp mustard seeds
  • 1 tbsp ghee
  • 1/2 cup cilantro leaves , chopped
  • 1/2 onion chopped very fine
  • salt as needed
  • 10 curry leaves
  • 1 large pinch asafoetida or hing


  1. Use a pressure cooker to cook together the dal, green mango slices with turmeric powder and salt with double the amount of water. If you are not using a cooker, simply boil the lentils in about 5 cups of water in a large saucepan till the lentils are soft and mushy.  

  2. Heat oil in a kadhai or large pot. Add the mustard seeds and dried red chillies. Once it pops, add the ginger and garlic pounded together. Saute for 30 secs then add the onion. Cook for 3-4 minutes till soft. 

  3. Now add the dal into the pot. Stir and cook on low flame for 5-6 mins. Garnish with chopped cilantro and mix.

  4. Now heat a small tadka pan (tempering pan), add ghee. Splutter a little more mustard seeds, 10 curry leaves and a pinch of hing. Pour immediately over the dal and cover. 

  5. Let it rest for 5 mins before serving. 

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