The inaugural mango post

My food twin (he who has the same likes and dislikes) is my brother-in-law Drew.  We are both former Indian food-haters.  It's like our taste buds graduated, and are now taking advance courses in curry. I think you're going to like this one, Drew! It comes from Eating Well, and as Indian food goes, it was pretty easy to put together. I say that because my husband and I make a fair amount of Indian food, but I don't blog about it because the recipes and spice blends can be intricate, and all the typing and explaining that would go into a post is exhausting just to think about. If you are looking for a really good Indian cookbook, I highly recommend 660 Curries. Despite the many steps, the author is crystal clear about you need to do to achieve a spice nirvana.

Mango Dal, adapted from Eating Well, February 2010
Serves 4

1 cup yellow split peas
4 cups water
1/2 teaspoon turmeric

1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1 onion, chopped
4 cloves of garlic, minced
1 tablespoon minced ginger
1/4 teaspoon cayenne
12 oz. bag frozen mango chunks OR two mangoes, peeled and chopped
cilantro, for garnish
brown or white rice, for serving

Put the split peas in a colander and rinse until the water runs clear, then put them in a saucepan with the water and turmeric. Add a pinch of salt. Bring to a boil, then reduce the heat until it is just simmering, partially cover, and cook for about 20 minutes.

Meanwhile, head the oil in a large skillet over medium heat. Cook the cumin and coriander seeds for about 30 seconds, then add the onion and cook until it starts to brown a little, about five minutes. Toss in the garlic, ginger, cayenne, and season with salt (about 1/2 teaspoon), cooking for about a minute. Add the mango and the split peas to the skillet and cook for about 10-15 minutes, stirring occasionally, or until the split-peas are tender. Serve over rice, and top with cilantro.