Dahl and Mango Chutney | Sandi Louise Ross

Dahl and Mango Chutney

Dahl and Mango Chutney



Dahl has to be one of the fastest and healthy traditional meals going. I was taught how to make Dahl while working in Thailand by my dear friend Prem. I remember her saying “it’s sooo easy!” And she was right.


This Dahl and Mango Chutney ticks all the macro-nutrients. Protein from the Dahl, healthy fats and fibre filled carbohydrates.


It takes no time at all, and kids love this one. I serve it with basmati rice as its low glycemic index, so it doesn’t cause a drop in blood sugars like jasmine rice does.

I hope you enjoy this delicious meal!


Mango Chutney

1 Mango diced

1/4 bunch chopped parsley

1 small chilli

A few cherry tomatoes cut in half



  1. Mix through in a small bowl and serve with Dahl.

For the Dahl

1 cup of split yellow lentils

1 teaspoon of cumin powder

1 teaspoon of pink salt

1/2 teaspoon ginger crushed or powder

3 tablespoons of ghee


1/2 small eggplant



  1. In a saucepan, cook eggplant in 2 tablespoons of ghee.
  2. Once cooked, add remaining ghee,  then add into the ghee the cumin & ginger powder, stir until the powders turn black (about one minute)
  3. In a saucepan, place 3 cups of water with the one cup of lentils (split pea) and let cook for 15 minuets on medium. Stirring every few minutes.
  4. Once lentils are swollen and soft, add in cumin, ginger and eggplant. Mix through with some salt and serve with Mango Chutney & rice.

Enjoy x


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