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Green Bean and Mango Dhal Curry

Green Bean and Mango Dhal Curry is a traditional South African recipe (from Durban) for a classic vegan curry of lentils, mangoes and green beans in an aromatic tomato gravy. The full recipe is presented here and I hope you enjoy this classic South African version of: Green Bean and Mango Dhal Curry.

prep time

15 minutes

cook time

30 minutes

Total Time:

45 minutes

Serves:

4

Rating:

Tags : CurryVegan RecipesSpice RecipesBean RecipesSouth-africa Recipes

I don’t really know where this curry originates, but for me it’s always associated with North Durban. More specifically with the mango season in January. It’s a great way of using-up under-ripe mangos as they yield a tartness that works well in the dish. I always use red lentils as they go nicely mushy and thicken the gravy. Being a Durban curry, this contains spicy Durban masala, but you could use something much milder (a fish masala maybe?). Green beans are available year round in South Africa, though their natural season is around Christmas and just after (this is when they are available fresh from the garden) so the marriage is a natural one. This is also a dish that’s great for the braai (barbecue) prepare it at home, then bring it along in a potjie (Dutch oven or casserole) and heat it up over your barbecue. Due to the tartness it goes well with fish, lamb, goat meat and pork. I suggest a 227g tin of chopped tomatoes to reduce weight, but you could just as easily add half a 400g tin.

Ingredients:

250g red lentils, rinsed
1 large green (unripe) mango, flesh cut into 1.5 cm pieces
227g tin of chopped tomatoes
½ tsp ground turmeric
1 tbsp Durban masala (or add your choice of curry blend)
1½ tbsp vegetable oil
1 tsp cumin seeds
1 fat green chilli, sliced
100g green beans, cut into quarters (or use frozen runner beans cut into strips)
1 tsp caster sugar (jaggery would be better)
1½ tsp fine sea salt
juice of ½ lemon
small bunch coriander, coarsely chopped

Method:

Combine the lentils, mango, chopped tomatoes, ground turmeric, Durban masala and 750ml boiling water in a large pan or casserole over a medium heat. Bring to the boil, then reduce the heat to a simmer, cover the pot 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 in colour. Add the sliced chilli and fry, stirring constantly, for 10 seconds, before adding 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 (adjust if necessary) then spoon the dhal into serving dishes and garnish with fresh chopped coriander before serving.

The curry will keep in the fridge for up to three days and tastes even better when re-heated. Serve with fresh rotis.