Tomato Dhal with Mango Pickle Dinner Recipe
Tomato dhal is a savory, vibrant dinner option enhanced by the tangy addition of mango pickle. The lentils, tomatoes, and spices meld into a flavorful dish that's perfect served with rice or yogurt for balance. This dish also provides room for creative substitutions, like swapping mango pickle for lime or lemon pickle.
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.
Tried this recipe?Let us know how it was!