Recipe Recipe


Daal with Rice and Pickled Mango by Sam Goinsalvos


  • 1 Onion, diced
  • 4 Cloves of garlic, diced
  • 2 Cups of split orange lentils
  • 6 Cups of chicken stock
  • 1 Thai chili
  • Mustard oil
  • Madras curry
  • Pickled mango



  • Cook the onions and garlic hard in olive oil so they char a bit.
  • Add curry powder until it blooms.
  • Add lentils, a couple drops of mustard oil, a few thin slices of Thai chilis, and chicken stock and cook until soft and mushy.
  • Salt to taste. Top with more charred onions and serve with rice and pickled mango, a little yogurt, and cilantro on the side.