Mango Curry With Lentils Recipe

Mango Curry with Lentils is a delicious and nutritious vegetarian dish that combines the sweetness of ripe mangoes with the earthiness of lentils. This curry is packed with flavors from aromatic spices like cumin, turmeric, and coriander, and is balanced with a hint of tanginess from tamarind. The creamy texture of the lentils and the juicy mango chunks make this curry a delightful and satisfying meal.

4.1
18 Rating -
Rate
Non Vegdiet
35minstotal
20minsPrep
15minsCook
35m.total
20m.Prep
15m.Cook
Mango Curry With Lentils
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ingredients serve

Ingredients for Mango Curry With Lentils Recipe

  • 1/2 cup Lentils
  • 1 Ripe Mangoes, Peeled And Chopped
  • 1/2 Onion, Finely Chopped
  • 1/2 tablespoon Oil
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • as required A Few Curry Leaves
  • 1/2 tablespoon Ginger, Grated
  • 1 cloves Cloves Garlic, Minced
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Coriander Powder
  • 1/2 teaspoon Cumin Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/2 tablespoon Tamarind Paste
  • As required Salt To Taste
  • as required Water As Needed
  • as per your need Fresh Cilantro, For Garnish

Directions: Mango Curry With Lentils Recipe

Cooking Directions

  • STEP 1.Start by cooking the lentils in a pot of water until they are tender.
  • STEP 2.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
  • STEP 3.Once the seeds start to splutter, add chopped onions, ginger, and garlic. Sauté until the onions turn golden brown.
  • STEP 4.Add the spices - turmeric, coriander powder, cumin powder, and red chili powder. Stir well.
  • STEP 5.Add the chopped mangoes, cooked lentils, and tamarind paste. Mix everything together.
  • STEP 6.Pour in water and let the curry simmer for about 10-15 minutes, until the flavors meld together.
  • STEP 7.Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Cooking Tips

  • Choose ripe mangoes for a sweeter flavor in the curry.
  • Adjust the spice level according to your preference by adding more or less chili powder.
  • For a creamier texture, you can blend a portion of the cooked lentils before adding them to the curry.

Storage and Serving

  • Leftover mango curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve the mango curry with steamed rice, naan bread, or roti for a complete meal.
Nutrition
value
896
calories per serving
47 g Fat88 g Protein20 g Carbs17 g FiberOther

Current Totals

  • Fat
    47g
  • Protein
    88g
  • Carbs
    20g
  • Fiber
    17g

MacroNutrients

  • Carbs
    20g
  • Protein
    88g
  • Fiber
    17g

Fats

  • Fat
    47g

Vitamins & Minerals

  • Calcium
    115mg
  • Iron
    4mg
  • Vitamin A
    816mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    20mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    125mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    116mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    177mg
  • Manganese
    5mg
  • Phosphorus
    594mg
  • Selenium
    76mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp