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Chickpea and Mango DalChickpea and Mango Dal
Chickpea and Mango Dal
Chickpea and Mango Dal
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Recipe - Price Rite Marketplace Corporate
ChickpeaandMangoDal.jpg
Chickpea and Mango Dal
Prep Time20 Minutes
Servings4
Cook Time12 Minutes
Calories345
Ingredients
2 Tbs canola oil
1/2 tsp cumin seeds
1 medium onion, finely chopped (3/4 cup)
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/4 tsp crushed red pepper flakes
1 Tbs peeled, minced fresh gingerroot
2 tsp minced garlic
1 cup canned chickpeas, rinsed and drained
2 cups cooked lentils
2 fresh mangos, peeled, pitted and finely chopped (2 cups)
1/4 cup unsalted vegetable or chicken broth
2 Tbs fresh lime juice (about 1 lime)
1/2 cup chopped fresh cilantro, divided
Cooked basmati rice
Directions

1. In a large skillet heat oil over medium-high heat. Add cumin seeds; cook and stir 30 seconds or just until fragrant. Add onion, turmeric, coriander and red pepper flakes; sauté 4 to 6 minutes or until onion softens. Add ginger, garlic and chickpeas; sauté 1 to 2 minutes.

 

2. Stir in lentils and mangos; stir to coat. Add broth, lime juice and 1/4 cup of the cilantro, stirring to loosen up any browned bits. Cook 5 to 8 minutes or until heated through. Season with pepper to taste. Sprinkle with remaining 1/4 cup cilantro, and serve over rice.

 

Nutritional Information
  • 9 g Fat
  • 1 g Saturated fat
  • 0 mg Cholesterol
  • 155 mg Sodium
  • 60 mg Carbohydrate
  • 13 g Fiber
  • 13 g Protein
20 minutes
Prep Time
12 minutes
Cook Time
4
Servings
345
Calories

Shop Ingredients

Makes 4 servings
2 Tbs canola oil
Wesson Pure Canola Oil, 1 gal
Wesson Pure Canola Oil, 1 gal
On Sale!
$7.99 was $9.99$0.06/fl oz
1/2 tsp cumin seeds
Not Available
1 medium onion, finely chopped (3/4 cup)
Spanish Onion, 1 ct, 20 oz
Spanish Onion, 1 ct, 20 oz
$1.49 avg/ea$1.19/lb
1/2 tsp ground turmeric
Badia Organic Turmeric Ground 2 oz
Badia Organic Turmeric Ground 2 oz
$2.79$1.40/oz
1/2 tsp ground coriander
Not Available
1/4 tsp crushed red pepper flakes
Badia Crushed Red Pepper, 12 oz
Badia Crushed Red Pepper, 12 oz
$5.99$0.50/oz
1 Tbs peeled, minced fresh gingerroot
Ginger Root
Ginger Root
$0.93 avg/ea$0.19/oz
2 tsp minced garlic
Fresh Garlic
Fresh Garlic
$0.87 avg/ea$3.49/lb
1 cup canned chickpeas, rinsed and drained
Goya Chick Peas, 16 oz
Goya Chick Peas, 16 oz
$2.09$0.13/oz
2 cups cooked lentils
Goya Lentils, 16 oz
Goya Lentils, 16 oz
$1.69$0.11/oz
2 fresh mangos, peeled, pitted and finely chopped (2 cups)
Fresh Mango, 1 each
Fresh Mango, 1 each
$1.49
1/4 cup unsalted vegetable or chicken broth
Swanson Beef Broth, 48 oz
Swanson Beef Broth, 48 oz
$3.79$0.08/oz
2 Tbs fresh lime juice (about 1 lime)
Sicilia Original Lime Juice, 4 fl oz
Sicilia Original Lime Juice, 4 fl oz
$0.99$0.25/fl oz
1/2 cup chopped fresh cilantro, divided
Organic Cilantro, 1 each
Organic Cilantro, 1 each
$1.49
Cooked basmati rice
Bowl & Basket Specialty Extra Long Grain Basmati Rice, 5 lb
Bowl & Basket Specialty Extra Long Grain Basmati Rice, 5 lb
$7.49$1.50/lb

Nutritional Information

  • 9 g Fat
  • 1 g Saturated fat
  • 0 mg Cholesterol
  • 155 mg Sodium
  • 60 mg Carbohydrate
  • 13 g Fiber
  • 13 g Protein

Directions

1. In a large skillet heat oil over medium-high heat. Add cumin seeds; cook and stir 30 seconds or just until fragrant. Add onion, turmeric, coriander and red pepper flakes; sauté 4 to 6 minutes or until onion softens. Add ginger, garlic and chickpeas; sauté 1 to 2 minutes.

 

2. Stir in lentils and mangos; stir to coat. Add broth, lime juice and 1/4 cup of the cilantro, stirring to loosen up any browned bits. Cook 5 to 8 minutes or until heated through. Season with pepper to taste. Sprinkle with remaining 1/4 cup cilantro, and serve over rice.