Mamidikaya pappu (Mango Dal)
May 25th, 2006 | By Sowjanya | Category: All Recipes, Dal Recipes, Veg - Recipes
Mamidikaya pappu ~ Mango Dal
Rice is the staple food of southern part of India and a typical Andhra meal consists of pappu (dal) with pickle, fry and papaddums. Kandipappu or tuvar dal is one of the popular dals grown in India. It is called as arhar in Bengali and tuvara parippu in Malayalam. It’s slightly sweet and highly digestable too.
Mango has been my all time favourite since my childhood. Those hot sunny days during March and April when plenty of mangoes are available,my granny was busy preparing pickles and we eating raw mangoes with salt and chillie powder, the thought itself makes my mouth water. Here in Singapore raw mangoes are available all through the year and mamidikaya pappu is a frequent dish in my home. I love the mangoes available at Mustafa which are a perfect choice to make this tasty dish.
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Ingredients
Kandipappu (toor dal) – 1 cup
Green Chillies – 6 (slit into two halves)
Turmeric – 1 tsp
Chillie powder – 1 tsp
Salt to taste
Oil – 1 1/2 tb sp
Ghee – 1 tsp 1
Raw Mango (sour in taste and cut into bite size pieces)
Green Chillies – 6 (slit into two halves)
Turmeric – 1 tsp
Chillie powder – 1 tsp
Salt to taste
Oil – 1 1/2 tb sp
Ghee – 1 tsp 1
Raw Mango (sour in taste and cut into bite size pieces)
Seasoning
Mustard seeds (avalu) – 1 tsp
Jeera – 1 tsp
Red chillies – 3 to 4
Curry leaves – 2 sprigs
Garlic – 2 (cut into small pieces or crushed)
Hing – a pinch
For garnishing
Finely chopped coriander
Preparation 1. Wash and pressure cook dal adding a pinch of turmeric, ½ tsp of oil and 2 cups of water. (adding turmeric and little oil to dal helps dal to cook fast and soft)
2. Once the pressure is gone remove the lid of the cooker and mash dal with a masher. 3. Heat oil and ghee in a pan, add seasoning with a pinch of hing. when the seeds start spluttering, add mango pieces, stir once and cover with a lid for 3 mts in low flame till the mango pieces turn soft. Turn off the flame.
4. Add chillie powder and salt to mashed dal. Mix well. To this add the fried seasoning, little water and cook in low flame for 3 mts for the dal to absorb the flavour of the seasoning.
5. Garnish with finely chopped coriander.
I’ love to try your recipies all the time..I’m your fan since long.I belong to vijayawada…living in middle east.my hubby is from karnataka..So I want him to taste our andhra food…
Hi Sadiqa,
Good to hear from you. Glad you liked my recipes and trying them out. Will post the recipe for moong dal chat. Thanks for dropping by and leaving your comment.
I want to know how to make moong dal chat