Indian Mango Dal

1 cup yellow lentils

4 cups water

1 tsp. salt, divided

½ tsp. ground turmeric

1 tbsp. canola oil

½ tsp. cumin seeds

1 medium onion, chopped

4 cloves garlic, minced

1 tbsp. minced fresh ginger

½ tsp. ground coriander

¼ tsp. cayenne pepper

2 mangoes, peeled and diced

½ cup chopped fresh cilantro

Preparation:

Place lentils in a colander and rinse until the water runs clear. Combine lentils, 4 cups water, ½ teaspoon salt, and turmeric in a large saucepan. Bring to a boil. Reduce heat to a simmer, partially cover, and cook, stirring occasionally, for 15 minutes. Meanwhile, heat oil in a large non-stick skillet over medium heat. Add cumin seeds and cook until fragrant and starting to brown, about 30 seconds. Add onion; cook, stirring, until soft and beginning to brown, 4 to 6 minutes. Add garlic, ginger, coriander, cayenne, and the remaining ½ teaspoon salt and cook, stirring, for 1 minute more. Stir the garlic mixture and mangoes into the lentils. Return to a simmer; cook, stirring occasionally, until the lentils are falling apart, 10 to 15 minutes more. Stir in cilantro. Serves: 6.