Lentil Soup (Dal) with Green Mango




Lentil_Soup_Dal_with_Green_Mango2I agree it’s not summer yet, but its warm enough to go for something light and tangy and soupy. This Lentil Soup(Dal) with Green Mango recipe is a right fit. These days, you can find green mangoes everywhere – almost all the grocery stores carry mangoes most time of the year.

I miss India around this time of the year. These few months are called mango season in India. Summer and mangoes go hand in hand. Back home, we have mango trees in our yard and they bear an insane amount of produce. My mom would go on distributing burlap bag full of mangoes (raw and ripe) to neighbors and relatives. Everyone in my family and in my in-laws family love eating mangoes. Its treated as a dessert and even served as a dessert right after heavy lunches and dinners. The bazaars or the mandis or the farmers markets would be over flowing with varieties of mangoes – various size and taste.

So if you like this exotic fruit and would brave the Indian summer then this is the time to pay a visit to India. You will get farm fresh sweet mangoes in abundance. When the mangoes are raw, they are used as chutneys or in dals to help save the appetite going in the hot and humid weather. Lentil Soup(Dal) with Green Mango becomes a staple in almost all the Eastern India families.

It’s a different story here though. What I get here is nothing like what I grew up on in India. Sigh! Once in a while the Indian stores would keep some good variety of mangoes but then that’s always a hit and miss.

I love incorporating green mangoes in my curries and dals and even in fish curries. I like the fresh tanginess that green mangoes provide. This Lentil Soup(Dal) with Green Mango  is popularly made with red lentils which is masoor dal, but hey, don’t be scared to try other varieties of lentils. I promise, you will not be disappointed. In this Lentil-Soup(Dal)-with-Green-Mango recipe, I have used both the red and yellow lentils. I also like to dry roast my lentils for few minutes to release the nutty flavor. If you are short for time, then you can totally skip the dry roasting part.

I made Lentil-Soup(Dal)-with-Green-Mango over the weekend for few friends. It went really well with steamed rice and dry lamb masala. Here is how I prepared it.

If you don’t have green mangoes handy then try a few other Lentil recipes:

Cauliflower Moong Dal

Palak Dal (Spinach Lentil Soup)


Lentil_Soup_Dal_with_Green_Mango3INGREDIENTS :

  • ½ cup Red Lentils
  • ½ cup Yellow Lentils
  • 1 raw green mango, peeled and chopped to bite size
  • 1 TBSP ginger, finely grated
  • 1/2 cup cilantro, finely chopped
  • 2/3 green chilies, slit half
  • 1 tsp turmeric
  • Salt

For Tempering:

  • 1 TBSP ghee/clarified butter or olive oil
  • 2/3 dry chilies
  • 1 TBSP cumin seed
  • 1 TSP hing/asafoetida
  • Few curry leaves


  • I dry roasted the unwashed lentils for 2 to 3 minutes until I got that roasted aroma.
  • Boil the lentils with salt, turmeric, green chilies, chopped green mango and grated ginger. This will take approximately an hour or so.
  • Whisk the lentils and mash them so the mixture becomes thick in consistency
  • For tempering, In a small skillet, heat oil. Once the oil is simmering, add cumin seeds, red chilies, curry leaves and hing. They should sizzle and bubble a little. The mixture should sizzle for about 30 seconds or so.
  • Pour the oil mixture into the lentils, Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.
    Serve with steamed rice.

PIN for Later:Lentil Soup with Green Mango


Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

73 thoughts

  1. You might already have one, but you seriously need to make a book. You have extremely unique recipes that I wouldn’t stumble upon unless I saw your specific posts. Green mango? Sign me up!

    Liked by 1 person

  2. It’s monsoon (or typhoon season) now here in the Philippines, and your soup is perfect for this cold windy nights. Looks delicious!



  3. oh my – yum!! Lentil soup is my favorite (especially when the weather is as chilly as it is right now!) and I love green mango. thanks for sharing!

    Liked by 1 person

  4. this one used to be my favorite daal back in India…never tried here in USA… definitely gonna follow your recipe


  5. Lentils are such a great ingredient to work with. Perfect in so many dishes. This soup sound delicious. Love the flavour combination. Great for these cold winter days we are having…like today.


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