Recipe: Green Chilli And Mango Channa Dahl Whether you’re planning a dinner party or looking for new flavoursome dishes to try, The Spice Tree brings together a host of authentic curries to make with simple steps to follow. Nisha Katona’s sweet-sour and incredibly refreshing dahl works best with the flesh of big, happy South American mangoes that are available everywhere. This dish is all about sweet sunshine joy. Prep Time: 10 mins Cook Time: 45 mins Serves: 4–6 Channa lentils 250 g Tinned chopped tomatoes, 200 g Ground turmeric, 1⁄4 tsp Water, 1 litre Vegetable oil, 3 tbsp Ghee, 1 tbsp (optional) Cumin seeds, 1 tsp 4 medium green chillies, deseeded and chopped into 5 mm slices Chilli powder, 1⁄4 tsp 1 large unripe green mango, 300 g, peeled and cut into 1 cm chunks Sugar, 1 tsp Salt, 2 tsp Juice of 1⁄2 lemon 1 small bunch of fresh coriander, stalks and leaves, finely chopped Obligatory backup jug of water, to loosen the dish to your taste Prep Time: 10 mins Cook Time: 45 mins Serves: 4–6 Channa lentils 250 g Tinned chopped tomatoes, 200 g Ground turmeric, 1⁄4 tsp Water, 1 litre Vegetable oil, 3 tbsp Ghee, 1 tbsp (optional) Cumin seeds, 1 tsp 4 medium green chillies, deseeded and chopped into 5 mm slices Chilli powder, 1⁄4 tsp 1 large unripe green mango, 300 g, peeled and cut into 1 cm chunks Sugar, 1 tsp Salt, 2 tsp Juice of 1⁄2 lemon 1 small bunch of fresh coriander, stalks and leaves, finely chopped Obligatory backup jug of water, to loosen the dish to your taste In a medium-sized saucepan, add the lentils, chopped tomatoes and ground turmeric, then cover with the water and stir together. Bring up to the boil, then reduce the heat to low, cover and simmer gently for 30 minutes, stirring occasionally and adding more water if necessary, until the lentils are tender, then remove from the heat and set aside. Put the vegetable oil (and ghee, if using) in a large non-stick frying pan set over a medium-high heat. When hot, add the cumin seeds and fry for 30 seconds until they turn dark brown and fragrant. Turn the heat down to medium and add the green chillies, chilli powder and the chunks of mango. Continue to fry for 3 minutes until the mango just starts to soften around the edges. Take the lentils and carefully ladle them into the pan, stirring until everything is fully mixed, then bring up to the boil and add the sugar, salt and lemon juice, then remove from the heat. Add a splash more water to loosen if necessary – the dahl should have the consistency of thick porridge. Finish by stirring through the chopped coriander just before serving. MORE LIKE THIS Arts & Culture Recipe: African Peanut Stew If you’re craving hearty and comforting recipes to try this month, discover this warming stew taken from Rachel Ama’...read more Arts & Culture Recipe: Barbecued Lamb Chops Barbecue season isn’t over just yet. Discover our latest lamb chop recipe from Josh Katz of Berber & Q.read more Arts & Culture Recipe: Spicy Sprout And Mushroom Noodles With Five-Spice Taken from Eat Green by Melissa Hemsley, this is a recipe perfect for those seeking delicious, planet-friendly recipes.read more