Mamidikaya Pappu Recipe | Mango Dal Recipe Recipe
Of all the Andhra recipes, this mamidikaya pappu recipe (Raw Mango Dal) is my favorite. In fact I grew up eating this as a kid. A plate of hot steaming rice with this dal drizzled with a liberal dose of ghee along with an appalam/pappad is enough satisfy your hunger pangs during lunch. As my parents had settled down in Hyderabad after their marriage, my mom cooks recipes pertaining to Andhra Cuisine very well and during the mango season, this dal is often used to be made for lunch.
Though the cooked dal usually goes well with both rice and flat breads (rotis), in my opinion this particular dal recipe happens to suit only to be served along with rice and does not go well with rotis. But again it depends on how adventurous you want to be with your taste buds.
- Mamidikaya Pappu | Mango Dal
- Prep time: 10 mins | Cook time: 30 mins | Serves: 2 - 3
- Ingredients:
- Raw Mango – 1
- Tur Dal – 1/2 cup
- Onion, medium – 1
- Green chili – 3
- Turmeric powder – 1/4 tsp
- Sambar powder – 2 tsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Urad dal – 1 tsp
- Asafetida – 1/8 tsp
- Curry leaf – 1 sprig
- Salt – to taste
- Oil – 4 tsp
Instructions:
1. Wash mango and scrape the skin off and cut into thin slices. Chop the onion and green chili finely. (I used the red variety chili).
2. Wash dal, add turmeric powder, enough water and pressure cook till soft. Mash well and keep aside.
3. For the tempering, heat a pan with oil. Add mustard seeds and when they splutter, add cumin seeds, asafetida, urad dal and cook for 1 minute over low flame.
4. Add onion, curry leaves, green chili and sauté till the onion turns translucent. Now add the sliced mango, a pinch of salt and cook for 1 minute over low flame for the mango to soften.
5. Add 1/4 cup of water or if there is any excess water of the cooked dal, salt and let it come to a boil.
6. Add sambar powder and mix well. Let it cook for 2-3 minutes. You can see the mixture becoming thick by now.
7. Now add the mashed dal and more water, if needed to the consistency you want and mix well. Cook over medium-low flame for 4-5 minutes till the raw smell of the sambar powder goes off and the mango gets cooked fully. Take off stove.
8. Serve hot with rice with a liberal dose of ghee drizzled over and with a spicy curry.
Notes:
1. Garnish with coriander leaves, if preferred.
2. As we are using both green chili and sambar powder, make sure you adjust the spice level according to your taste buds.
This is off to Avant Garde Cookies where we have chosen to try our hand at Andhra Cuisine for this week.