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    Tomato Dhal with Mango Pickle

    clock-icon55 minutes
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    Pixicook editorial team

    A comforting Indian dish made with red lentils, tomatoes, and a burst of flavor from mango pickle.

    Ingredients for Tomato Dhal with Mango Pickle

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Red Lentils, rinsed

    cups

    Substitute chevron-down

    Kosher Salt

    teaspoons

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    Unsalted Butter

    tablespoons

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    Cumin Seeds

    teaspoons

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    Coriander Seeds

    teaspoons

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    White Onion, thinly sliced

    each

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    Fresh Ginger, peeled, grated

    NaN inches

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    Garlic Clove, minced

    each

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    Fresh Cilantro Stems, finely chopped

    tablespoons

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    Ground Black Pepper

    teaspoons

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    Turmeric Powder

    teaspoons

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    Ancho Or New Mexico Chile Powder

    teaspoons

    Substitute chevron-down

    Ground Cloves

    pinches

    Substitute chevron-down

    Diced Tomatoes, with juices

    0 oz

    Substitute chevron-down

    Mango Pickle, chopped

    tablespoons

    Substitute chevron-down

    Greek Yogurt

    as needed

    Substitute chevron-down

    Cilantro

    as needed

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    How to Make Tomato Dhal with Mango Pickle

    1. Cook the Lentils

    Combine red lentils in a medium pot with water and kosher salt. Bring to a simmer over medium heat and cook for 15 to 20 minutes until lentils are soft and breaking down.

    2. Toast the Spices

    Melt unsalted butter in a large pot over medium heat. Add cumin seeds and coriander seeds and toast for about a minute, stirring constantly.

    3. Caramelize the Onion

    Add thinly sliced white onion to the pot and cook for about 10 minutes until golden brown and tender.

    4. Add Aromatics and Spices

    Stir in peeled and grated fresh ginger, minced garlic cloves, and finely chopped fresh cilantro stems. Add freshly ground black pepper, ground turmeric, ancho or New Mexico chile powder, and a large pinch of ground cloves. Combine well.

    5. Simmer Tomato Mixture

    Pour in a can of diced tomatoes with their juices and simmer for 15 to 20 minutes, allowing flavors to blend.

    6. Combine Lentils and Tomato Mixture

    Stir in the cooked lentils into the tomato mixture and let cook for another 5 minutes.

    7. Add Mango Pickle

    Stir in chopped mango pickle to the dhal for a tangy twist.

    8. Serve

    Spoon the warm dhal over rice, top with a dollop of Greek yogurt, and garnish with fresh cilantro leaves.


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