This easy Green Lentil Curry also known as Green Lentil Dhal uses Indian spices to create a flavourful and nutritious plant-based meal that’s easy on the pocket. Great for batch cooking and easy weeknight meals.
- Ingredients for Green Lentil Curry recipe
- How to make Green Lentils Daal Cooking the green lentils Making the green lentil curry
- Serving suggestion
- Storage
- Other Lentils Recipe
This green lentil dhal recipe is made with cooked green lentils and a delicious tadka of onion, garlic, tomato and basic Indian spices. I finish it off with lemon juice and coriander leaves.
The green lentils hold their shape really well in this dal compared with red lentils which become mushy. You can also call this recipe green lentils curry because the texture is a bit firmer compared with a traditional dal. I have used in this lentil salad recipe .
It’s so delicious with naan, basmati rice or plain whole wheat paratha . My personal favourite is simple chapatis.
It can be served as a main dish or as a side with vegetable curries to make it a complete meal. Great for dinner and you can eat leftovers for lunch.
To save time, you can easily cook the green lentils in the Instant Pot but a stovetop works just fine.
This dal is both filling and comforting. It is suitable for vegans, vegetarians and is gluten-free.
I have many lentil curry recipe on the blog and these recipes are a staple of Indian cuisine.
Brown lentils are used in making this delicious Sabut Masoor Dal or brown lentil curry.
Indian restaurant style Dal Makhani is prepared with black lentils known as whole urad dal. You can also make Dishoom Black Dal with the same lentils.
Dal tadka or Dal Fry is made with a mix of a couple of lentils and tempered with whole spices.
Ingredients for Green Lentil Curry recipe
Green lentils – You can substitute with with other types of lentils such as red lentils, split peas, french lentils (puy lentils) which a variety of green lentils. It is slightly smaller in size, darker in colour.
Onion – finely chopped white onion or red onion works
Fresh ginger and Fresh garlic paste
Green chillies – chopped. Leave out the chillies if you aren’t a fan of heat.
Oil – I have use olive oil but feel free to use vegetable oil, coconut oil or sunflower oil.
Cumin seeds or mustard seeds.
Ground spices – Garam masala, chili powder or cayenne pepper, ground cumin and coriander powder, turmeric powder. Alternatively use curry powder, it’s a spice mix prepared with aromatic Indian spices.
Tomatoes – fresh or use tomato paste. I have used crushed tomatoes for this recipe.
Lemon juice or lime juice.
Garnish it with fresh cilantro or fresh parsley.
Optional:
Green leaf veggies – optionally stir in baby spinach or kale once the dal is cooked for extra flavour and nutrition.
Coconut milk or cashew cream – if you can not handle spicy food, stir in some in the end for a creamy lentil dal.
How to make Green Lentils Daal
Cooking the green lentils
Thoroughly wash dried green lentils under clean running water. You need to wash the lentils as they often contain debris and dirt.
Instant Pot
I used my instant pot pressure cooker to cook the lentils. Place the lentils in the inner pot with enough water to cover the lentils. Cook the lentils for 5 minutes on high pressure with natural pressure release.
Stovetop
To cook the green lentils on the stove, place in a saucepan with water that covers the lentils. Bring the water to a boil then reduce to heat to medium-low, cover with a lid and cook until the lentils are creamy. Do not cover too tightly as the water may boil over and spill. This will take around 20-30 minutes. Ensure you add more water if required.
Making the green lentil curry
In a pan, heat oil on medium heat. Once hot, add the cumin seeds and asafoetida if using.
As the cumin seeds crackle, add in the onions and sauté for 1-2 minutes.
Then add in the ginger garlic paste, green chillies and tomatoes.
Optionally add coriander stems.
Allow the tomato mixture to reduce a bit then add the spices – turmeric, dhana jeera, red chilli powder, garam masala.
Tip in the cooked lentils with a little water if too thick and salt. Cook for another 5 minutes then turn off the heat.
Squeeze over lemon juice and sprinkle chopped coriander leaves before serving.
Serving suggestion
Serve this plant based lentil curry on a bed of piping hot basmati rice or brown rice with some crunchy Indian Kachumber or Shirazi salad . Substitute rice with cooked quinoa or buckwheat for a low-carb meal.
Love Indian food, why not serve as a side dish with whole wheat roti or naan bread , mixed vegetable curry , matar paneer , jeera rice , cucumber raita and Indian onion salad for a complete and satisfying meal.
Pair it with Air fryer baked sweet potato and top it up with crispy cauliflower for a filling wholesome meal.
Storage
Store leftovers in an airtight container and either refrigerate or freeze.
Fridge – keep in the fridge in an airtight container for up to 5 days. Reheat on the stove top with a splash of water or in the microwave.
Freeze – place in a freezer safe container once at room temperature then freeze for up to 3 months. Allow to thaw in the fridge, at room temperature or defrost in the microwave. Reheat in the pan with a little water and add a pinch of garam masala and a squeeze of lemon to revive the flavours
Other Lentils Recipe
White Urad Dal (Maash Ki Dal)
Mag Ni Dal
Stuffed Butternut Squash
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Indian Curried Green Lentils Dal (Dahl)
Equipment
- 1 pot
- 1 Instant pot or pressure cooker
Ingredients
- 1 cup Green lentils dry
- 1 medium Onion
- 1 tablsespoon garlic ginger paste
- 2 small green chillies chopped
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground coriander and cumin
- ½ teaspoon garam masala
- ¼ cup tomatoes
- 1 tablespoon lemon juice
Garnish
- 2 tablespoon coriander leaves cilantro
Instructions
Cooking the green lentils
- Thoroughly wash dried green lentils under clean running water. You need to wash the lentils as they often contain debris and dirt.
Instant Pot
- I used my instant pot pressure cooker to cook the lentils. Place the lentils in the inner pot with enough water to cover the lentils. Cook the lentils for 5 minutes on high pressure with natural pressure release.
Stovetop
- To cook the green lentils on the stove, place in a saucepan with water that covers the lentils. Bring the water to a boil then reduce to heat to medium-low, cover with a lid and cook until the lentils are creamy. Do not cover too tightly as the water may boil over and spill. This will take around 20-30 minutes. Ensure you add more water if required.
Making the green lentil curry
- In a pan, heat oil on medium heat. Once hot, add the cumin seeds and asafoetida if using.
- As the cumin seeds crackle, add in the onions and sauté for 1-2 minutes.
- Then add in the ginger garlic paste, green chillies and tomatoes.
- Optionally add coriander stems.
- Allow the tomato mixture to reduce a bit then add the spices – turmeric, dhana jeera, red chilli powder, garam masala.
- Tip in the cooked lentils with a little water if too thick and salt. Cook for another 5 minutes then turn off the heat.
- Squeeze over lemon juice and sprinkle chopped coriander leaves before serving.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Indian Curried Green Lentils Dal (Dahl)
Equipment
- 1 pot
- 1 Instant pot or pressure cooker
Ingredients
- 1 cup Green lentils dry
- 1 medium Onion
- 1 tablsespoon garlic ginger paste
- 2 small green chillies chopped
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground coriander and cumin
- ½ teaspoon garam masala
- ¼ cup tomatoes
- 1 tablespoon lemon juice
Garnish
- 2 tablespoon coriander leaves cilantro
Instructions
Cooking the green lentils
- Thoroughly wash dried green lentils under clean running water. You need to wash the lentils as they often contain debris and dirt.
Instant Pot
- I used my instant pot pressure cooker to cook the lentils. Place the lentils in the inner pot with enough water to cover the lentils. Cook the lentils for 5 minutes on high pressure with natural pressure release.
Stovetop
- To cook the green lentils on the stove, place in a saucepan with water that covers the lentils. Bring the water to a boil then reduce to heat to medium-low, cover with a lid and cook until the lentils are creamy. Do not cover too tightly as the water may boil over and spill. This will take around 20-30 minutes. Ensure you add more water if required.
Making the green lentil curry
- In a pan, heat oil on medium heat. Once hot, add the cumin seeds and asafoetida if using.
- As the cumin seeds crackle, add in the onions and sauté for 1-2 minutes.
- Then add in the ginger garlic paste, green chillies and tomatoes.
- Optionally add coriander stems.
- Allow the tomato mixture to reduce a bit then add the spices - turmeric, dhana jeera, red chilli powder, garam masala.
- Tip in the cooked lentils with a little water if too thick and salt. Cook for another 5 minutes then turn off the heat.
- Squeeze over lemon juice and sprinkle chopped coriander leaves before serving.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This vibrant and spicy green mango chutney recipe is made using raw mangoes, garlic, green chilli and mint. It’s spicy and tangy, making it the perfect condiment for Indian meals.
- Ingredients
- How to make Green Raw Mango Chutney
- Pro Tips
- Serving suggestion
- Storage
- Other chutney recipes
Green mango chutney is also known as raw mango chutney, kairi dhaniya chutney, kacche aam ki chutney or kacchi keri ni chutney in Gujarati.
It requires only a few ingredients, is very easy to make and is oil-free, vegan and gluten-free.
It is a little bit unique in that it isn’t a super sweet mango chutney like aam ki launji or keri murrabo. Instead, it is a totally no cook recipe and has spicier and tart flavours. Unlike the other chutneys, it has a shorter shelf life and is best enjoyed the day it is eaten.
You must use an unripe mango for this recipe to get the characteristic tanginess that this chutney requires.
I also love this red raw mango chutney made with red chili powder. Another great no-cook recipe is this guava chutney and kachi keri kanda nu kachumber .
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Raw mango – peeled and cubed
Fresh ginger
Garlic cloves
Green chilies – add more or less chilli based on your spice preference.
Fresh coriander leaves (cilantro)
Fresh mint
Sugar – white sugar helps make the flavours pop. You can alternatively use jaggery but it does change the flavour slightly
Lemon juice – fresh or bottled. Alternatively use lime juice.
Salt to taste
Optional to thicken you can add desiccated coconut
How to make Green Raw Mango Chutney
Wash the raw mangoes and wipe dry.
Peel the mango using a sharp knife and cut the mango flesh away from the core. Chop the mango pieces a bit smaller so that they easily blend.
Prepare the remaining ingredients.
Place all the ingredients into a blender.
Add a little water or ice cubes and blend until you get coarse paste.
Give it a taste taste and stir in any extra lemon juice or salt as required.
Transfer chutney into a bowl and serve.
Pro Tips
Use freshly bought ingredients for the best flavour.
Instead of water, use ice cubes which keep the colour super vibrant.
You may need to push down the herbs so that they make contact with the blender blade.
If your ingredients are wet, you may find that you do not need extra water and the chutney will thin down itself.
Prepare the chutney just before serving to enjoy it at its freshest.
To make this jain, skip the garlic and ginger.
Serving suggestion
This raw mango chutney recipe makes a great accompaniment to so many dishes. It is a great side dish to Gujarati shaak (curries). I love it with khatta dhokla .
You can also serve it with samosa , pakora, idli or dosa. It’s great with paneer tikka.
For something a bit alternative, spread it in sandwiches with cheeses or wraps and top with kachumber .
Storage
Green mango chutney will keep in the refrigerator for up to 2 days in jars or airtight containers, after which it will loose its freshness.
You can freeze this chutney in freezer proof bags or containers and store for up to 3 months. Note that on thawing, the flavors and textures will change and will not taste as good as fresh.
Other chutney recipes
Gujarati Lasan ni Chutney
Red Garlic Chutney
Green Mint and Coriander Chutney
Fafda Chutney (Besan Chutney)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Green Raw Mango Chutney
Equipment
- 1 Blender
Ingredients
- ½ cup raw mango roughly chopped
- 1 cup cilantro coriander
- ½ cup mint
- 1 tablespoon ginger chopped
- 2 tablespoon green chillies chopped
- 2 cloves garlic
- 2 tablespoon sugar optional
- ½ teaspoon salt
- 1 tablespoon lemon juice
Instructions
- Wash the raw mangoes and wipe dry.
- Peel the mango using a sharp knife and cut the mango flesh away from the core. Chop the mango pieces a bit smaller so that they easily blend.
- Prepare the remaining ingredients.
- Place all the ingredients into a blender.
- Add a little water or ice cubes and blend until you get coarse paste.
- Give it a taste taste and stir in any extra lemon juice or salt as required.
- Transfer chutney into a bowl and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on May 25th 2012 but I have updated the post since with helpful content.
