Indian Mango Dal

1 cup Yellow Lentils
4 cups Water
1 teaspoon Salt, divided
1/2 teaspoon Ground Turmeric
1 tablespoon Canola Oil
1/2 teaspoon Cumin Seeds
1 medium Onion, chopped
4 cloves Garlic, minced
1 tablespoon Minced Fresh Ginger
1/2 teaspoon Ground Coriander
1/4 teaspoon Cayenne Pepper
3 cups Frozen Diced Mangoes, thawed
1/2 cup Chopped Fresh Cilantro

Place lentils in a colander and rinse until the water runs clear. Combine Lentils, 4 cups Water, 1/2 teaspoon Salt and Turmeric in a large saucepan. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, for 15 minutes.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add Cumin Seeds and cook until fragrant and starting to brown, about 30 seconds. Add Onion; cook, stirring, until soft and beginning to brown, 4 to 6 minutes. Add Garlic, Ginger, Coriander, Cayenne and the remaining 1/2 teaspoon Salt and cook, stirring, for 1 minute more.

Stir the Garlic mixture and Mangoes into the Lentils. Return to a simmer; cook, stirring occasionally, until the lentils are falling apart, 10 to 15 minutes more. Stir in Cilantro.

Number of Servings: 4

Recipe submitted by SparkPeople user CHECKMATE13.