Today’s post is about another clssic recipe from Andhra Pradesh. Mamidikaya Pappu or Raw Mango dal that goes well with steaming hot rice and a dollop of ghee or with roti. I enjoyed this simple and delicious lunch today. Simple food is always the best.When you cook with all your heart and soul the dish turns out to be delicious for sure.
Today’s theme for 160th #Foodiemonday bloghop #DaalsofIndia was suggested by our blogger friend Priya Iyer who blogs at https://thephotowali.wordpress.com/.
Recipe for Mamidikaya Pappu /Unripe Mango Dal:
3/4 Cup Toor Dal Uncooked
1 Whole Unripe mango cut into cubes
3 Garlic Pods finely chopped
1 Medium Size Onion finely chopped
3/4 Tsp Jeera /Cumin Seeds
1/2 Tsp Mustard Seeds / Rai
1/4 Tsp Turmeric powder /Haldi
Salt to Taste
3 Dry red chillies torn into pieces
3 Green Chillies finely chopped
1 Sprig of Curry Leaves
1/4 Cup finely chopped Fresh coriander
Generous pinch of Asafoetida /Hing
Oil 2.5 Tsp
1 Tbsp Ghee
Wash toor dal and pressure cook with enough water upto 2 whistles in a cooker.Once done keep it aside.
Heat a wide bottom pan.Add oil.Once the oil is hot add jeera and mustard (keep some jeera and mustard for final seasoning).Once the mustard splutters add the red chillies ,chopped garlic and green chillies(keep some aside for final seasoning). Saute for a few seconds and then add the chopped onion. Saute till the onions turn translucent. Add turmeric, curry leaves, and raw mango slices and mix well. Add 1/2 cup water so that the mangoes become tender. I had got a very tender mango with a small seed and it was used without any wastage.Once it is done add the boiled dal and mix well.Add 1 cup water and salt to taste.Let the dal boil for about 10 mins on low flame. Switch off the stove.
For Final Seasoning:
Heat ghee. Add remaining jeera and mustard seeds along with green chilli.Once the mustard splutters add asafoetida .Swtich off the stove. Garnish with this seasoning along with finely chopped coriander .
Serve hot with Rice or Roti.
1.Increase the use of chillies depending on the sourness of the unripe mango.
- You can also use ginger finely chopped.I have not used as i did not have stock.