Okra with Green Mango and Lentils is a homestyle Indian recipe that I learned from my neighbor. The combination might sound unusual, but trust me – it works beautifully. The okra stays crisp-tender, the green mango adds a lovely tang, and the lentils make it filling. I love making this on busy weeknights because it’s both nutritious and tasty.
About the Recipe
This dish brings together three beloved ingredients in Indian cooking – okra, green mango, and toor dal. The okra is cooked just right so it’s not slimy, while the green mango adds a fresh tartness. The lentils make it hearty and protein-rich. It’s the kind of recipe that feels like a warm hug – comforting but still light enough for regular meals.
Why You’ll Love This Recipe
You’ll love how the different textures play together – the tender okra, the firm mango pieces, and the soft lentils. The spices are warming but not overwhelming, and you can adjust the heat level to your taste. It’s also a great make-ahead dish that tastes even better the next day. Plus, it’s naturally vegan and gluten-free.
Okra with Green Mango and Lentils
Cooking Tips
– Wash and dry okra thoroughly before cutting to prevent sliminess
– Don’t overcook the lentils – they should hold their shape
– If using frozen okra, don’t thaw before cooking
– Toast the spices well for best flavor
– Cut okra and mango in similar sizes for even cooking
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 1 hour. Serve hot with rice or flatbread. Leftovers keep well in the fridge for 2-3 days. Reheat gently on the stovetop with a splash of water.
Similar Recipes
- Okra and Tomato Curry
- Green Mango Dal
- Mixed Vegetable Lentil Stew
Nutrient Benefits
This dish is packed with fiber from okra and lentils, vitamin C from green mango, and protein from toor dal. It’s low in fat and high in minerals like iron and potassium. The spices offer anti-inflammatory benefits, while garlic and ginger add immune-boosting properties.
Okra with Green Mango and Lentils
Ingredients
- 1/2 cup Toor Dal
- 450 gms Okra
- 1 tbsp Oil
- 1/2 tsp Onion Seeds
- 2 Onions (sliced)
- 1/2 tsp Fenugreek (ground)
- 1/4 tsp Turmeric (ground)
- 1 tsp Coriander (ground)
- 1 1/2 tsp Chilli Powder
- 1 tsp Fresh Root Ginger (grated)
- 1 tsp Garlic (crushed)
- 1 Green Mango (peeled and sliced)
- 1 1/2 tsp Salt
- 2 Red Chillies (seeded and sliced)
- 2 tbsp Fresh Coriander (chopped)
- 1 Tomato (sliced)
Instructions
- Wash the toor dal thoroughly to remove any grit and place in a large pan with enough cold water to cover. Bring to a boil and cook for 30-45 minutes until soft but not mushy.
- Trim the okra and cut the pods into 1/2 inch pieces.
- Heat the oil in a kadai and fry the onion seeds until they begin to pop. Add the onions and fry until golden brown. Lower the heat and stir in the ground fenugreek, turmeric and coriander and the chilli powder, ginger and garlic.
- Add the mango slices and the okra pieces. Stir well and then add the salt, red chillies and fresh coriander. Stir fry together for 3-4 minutes or until the okra is well cooked and tender.
- Finally add the cooked dal and sliced tomato and cook for a further 3 minutes.
- Serve hot.
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Frequently Asked Questions
Can I use ripe mango instead of green mango?
No, ripe mango would be too sweet and soft. Green mango adds the needed tartness and keeps its shape while cooking.
How do I prevent okra from becoming slimy?
Make sure the okra is completely dry before cutting, and cook it on medium-high heat without covering the pan.
Can I make this recipe ahead of time?
Yes. The flavors actually improve overnight. Just reheat gently before serving.
