This tomato dhal with mango pickle is a dinner recipe that’s as comforting as it is bold and flavorful. It takes the classic lentil dhal and transforms it with tangy tomatoes and the zesty punch of mango pickle, creating a dish that’s both hearty and vibrant.
Whether you’re planning a weeknight meal or hosting a casual gathering, this recipe delivers flavor and versatility in every bite.
Why This Recipe Stands Out
Tomato dhal is not your average lentil dish. The combination of creamy red lentils, sweet tomatoes, and a kick of mango pickle creates a medley of flavors that feel both comforting and exciting.
The spiced base, featuring cumin, coriander, and a touch of turmeric, adds depth, while fresh ginger and garlic brighten the dish. The mango pickle, stirred in just before serving, delivers a tangy and slightly spicy twist that elevates this dinner recipe into something unforgettable.
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Pair this dhal with white basmati rice or flatbreads for a complete meal that’s satisfying and nourishing. An optional dollop of Greek yogurt adds creaminess and helps balance the spices, making it a family-friendly choice.
Tips for Perfecting This Dinner Recipe
- Cook Lentils Perfectly: Simmer the red lentils until tender, but avoid overcooking them into a mush. They should retain a bit of texture to hold their own in the rich tomato-based sauce.
- Enhance the Flavor Base: Toasting the cumin and coriander seeds in butter or oil before adding the onions unlocks their full potential. Take the time to caramelize the onions for a sweet, deep flavor.
- Adjust to Taste: The mango pickle is the star here, but its intensity can vary depending on the brand. Start with a little and add more as you go. If mango pickle isn’t available, substitutes like lime pickle or preserved lemon can work wonders.
Substitutions & Variations
- Vegan Option: Replace the butter with coconut oil or your favorite plant-based alternative.
- Low-Carb Variation: Skip the rice and serve the dhal with cauliflower rice or steamed vegetables.
- Spice Adjustments: Tone down the heat by using a mild chili powder or skip it altogether. For extra warmth, add a pinch of ground cinnamon or nutmeg.
Serving Suggestions
This tomato dhal with mango pickle shines brightest when paired with cooling accompaniments. Serve it over steamed basmati rice or alongside warm naan bread.
A side of raita or plain Greek yogurt can balance the spices, while a garnish of fresh cilantro leaves adds brightness.
For a complete Mediterranean twist, consider adding a simple cucumber and tomato salad on the side. The crisp, fresh flavors perfectly complement the richness of the dhal.
Make It Your Go-To Dinner Recipe
With its bold flavors and heartwarming appeal, this tomato dhal with mango pickle is destined to become a staple in your dinner rotation. It’s simple enough for busy weeknights yet impressive enough to serve at a dinner party.
Packed with wholesome ingredients and endless customization options, this recipe is a true celebration of flavors.
Tomato Dhal with Mango Pickle Dinner Recipe
Equipment
- Medium pot
- Large skillet
Ingredients
- 1 ½ cups red lentils
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 large white onion thinly sliced
- 1 ½- inch piece fresh ginger peeled and grated
- 4 garlic cloves grated on a Microplane or minced
- 2 tablespoons finely chopped fresh cilantro stems leaves saved for garnish
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground turmeric
- ½ teaspoon good chili powder e.g., ancho or New Mexico
- Large pinch of ground cloves
- 1 28- ounce can diced tomatoes with their juices
- 1–2 tablespoons chopped mango pickle or substitute lime/lemon pickle, to taste
- Greek yogurt for serving
Instructions
- Cook the Lentils: Place the lentils in a medium pot with 3 ½ cups of water and the salt. Bring the mixture to a boil over medium heat, then lower the heat to medium-low. Let the lentils simmer until they are fully tender and most of the water is absorbed, which should take around 15 to 20 minutes.
- Prepare the Aromatic Base: Heat the butter in a large skillet over medium-high heat. Add the cumin and coriander seeds, stirring until they release their fragrance, about 1 minute. Next, toss in the sliced onion and sauté, stirring occasionally, until it turns a deep golden brown, approximately 10 minutes.
- Add the Spices and Tomatoes: Stir the ginger, garlic, cilantro stems, black pepper, turmeric, chili powder, and cloves into the onion mixture. Pour in the diced tomatoes along with their juices. Allow the mixture to simmer uncovered until the tomatoes break down and the sauce becomes thick and rich, about 15 to 20 minutes. Add a splash of water if the mixture looks too dry while cooking.
- Combine the Lentils and Tomato Mixture: Add the cooked lentils to the skillet with the tomato mixture. Stir everything together and let it cook for another 5 minutes to ensure the flavors meld. Finally, mix in the mango pickle, adjusting the quantity to suit your taste.
- Serve and Garnish: Spoon the dhal into serving bowls over rice. Garnish each bowl with a dollop of yogurt and the reserved cilantro leaves before serving.
Notes
- Substitute mango pickle with other Indian pickles like lime or carrot for a different tangy flavor.
- If serving with bread instead of rice, naan or chapati work well.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.