Green bean and mango dhal
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Green bean and mango dhal
With this dish, the greener the mango, the better. When mangos are unripe, or underripe, they impart a fresher fragrance than their softer, sweeter counterparts. This dhal is all about that fresh fragrance, and is further enhanced by the elegance of the green beans combined with the young fruit
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
333Kcal
Fat
6gr
Saturates
1gr
Carbs
50gr
Sugars
17gr
Fibre
9gr
Protein
17gr
Salt
1.9gr
Nisha Katona
Former barrister Nisha Katona opened her first restaurant – Mowgli Street Food – in Liverpool in 2014. She now runs 18 restaurants, as well as being a successful author. Her latest book is 30 Minute Mowgli (Nourish Books, £25)
See more of Nisha Katona’s recipes
Nisha Katona
Former barrister Nisha Katona opened her first restaurant – Mowgli Street Food – in Liverpool in 2014. She now runs 18 restaurants, as well as being a successful author. Her latest book is 30 Minute Mowgli (Nourish Books, £25)
See more of Nisha Katona’s recipes
Ingredients
- 250g red lentils, rinsed
- 1 large green mango (or an unripe mango), flesh cut into 1.5 cm pieces
- ½ x 400g tin chopped tomatoes (or 1 x 227g tin chopped tomatoes)
- ½ tsp ground turmeric
- 1½ tbsp vegetable oil
- 1 tsp cumin seeds
- 1 fat green chilli, sliced
- 100g runner or green beans, cut into quarters
- 1 tsp caster sugar
- 1½ tsp fine sea salt
- juice of ½ lemon
- small bunch coriander, roughly chopped
Step by step
Get ahead
The dhal keeps well in the fridge for up to 3 days. Add a splash of water to loosen when reheating.
- Put the lentils, mango, chopped tomatoes, ground turmeric and 750ml boiling water in a large pan over a medium heat. Bring to the boil, then reduce the heat to a simmer, cover the pan with a lid and leave to cook for 15 minutes, until the lentils are soft.
- When the lentils are almost cooked, heat the oil in a non-stick frying pan over a medium heat, then add the cumin seeds and fry for a few seconds, until fragrant and dark golden brown. Add the sliced chilli to the pan and fry, stirring continuously, for 10 seconds, then add the runner or green beans and cook, still stirring, for 2 minutes. Tip the contents of the frying pan into the pan with the lentils and stir to combine.
- Add the sugar, salt and lemon juice to the pan and stir to combine. Check the flavour balance then spoon the dhal into serving dishes and garnish with fresh chopped coriander before serving.
