Cuisine TypeIndian

Chef-owner Marisa Paolillo
Mango Pickle

At Mango Pickle, an Indian bistro in Chicago, chef-owner Marisa Paolillo puts a modern spin on traditional dishes, focusing on menu items that highlight vegetables and legumes. Here, she pairs autumn vegetables such as acorn squash and eggplant with several varieties of dal or lentils and a small amount of lamb. The ingredients are combined in a clay pot or braiser, seasoned with savory spices and cooked low and slow until everything is tender and infused with flavor.


1/2 cup split moong dal (mung beans)
1/2 cup yellow toor dal (yellow lentils)
2 tbsp. masoor dal (red lentils)
12 oz. cubed boneless lamb shoulder
1/4 acorn squash, large dice
2 Japanese eggplant, thickly sliced
1 onion, sliced
2 med. tomatoes, quartered
1/4 cup grated fresh ginger
2 tbsp. chopped garlic
2 tbsp. ghee
1 tbsp. dehydrated sugar cane or sugar
2 tsp. ground cumin
2 tsp. ground coriander
1/2 tsp. ground cinnamon
8 green cardamom pods
1/2 tsp. ground turmeric
1/2 tsp. freshly ground black pepper
Pinch red chili powder
Pinch ground cloves
Lamb, chicken or vegetable stock


1. In large braising pot or terra cotta vessel, combine all ingredients except stock.

2. Cover with stock and seal tightly with foil. Place pot on stovetop over low heat. Cook 2 to 3 hours or until lentils are cooked through and lamb is tender.

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