Mango Dal

Serves: 8

Recommended Cookware: 6 Qt Pressure Cooker

Pressure Cooking Time: 12 min.


  • 1 tablespoon canola oil
  • 1 cinnamon stick
  • ½ teaspoon cardamom
  • ½ teaspoon ground turmeric
  • ½ teaspoon cumin seeds
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 1 ½ cup yellow lentils/split peas
  • 3 cups vegetable broth
  • 1 teaspoon salt, divided
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 mango, peeled and diced
  • ½ cup chopped fresh cilantro


  1. Place lentils/split peas in a colander and rinse well.
  2. Set induction burner on BOIL setting and add canola oil to a 6 quart pressure cooker. Add all of the dry spices (cinnamon through cayenne) and cook stirring until fragrant (about 20 seconds).
  3. Add onion; cook, stirring, until soft and beginning to brown, 4 to 6 minutes (add a little vegetable broth if spices brown too much).
  4. Add garlic, ginger, salt and cook, stirring, for 1 minute more.
  5. Add remaining vegetable broth and stir well to pick up any spices or onions that are on the bottom of the pressure cooker. Add peas/lentils and mango, stir and lock pressure cooker.
  6. Use STIR-FRY setting to bring cooker up to high pressure.
  7. Once pressure is reached use MED-HIGH setting to stabilize pressure and cook dal for 12 minutes.
  8. Allow the pressure to release naturally. Stir in cilantro and serve.