RAW MANGO DAL RECIPE / HOW TO DO MANGO PAPPU / MAMIDIKAYA PAPPU
Ingredients
- 1 Cup Spit pigeon pea /Tuvar dal
- 1-1.5 cup Raw mango, Diced
- 3-4 nos Green Chilli, split
- a small piece Ginger
- 1/2 tsp Turmeric Haldi
- few Curry Leaves
- few Coriander leaves
- Salt to taste
To templer
- 1-2 tsp Ghee
- 1 tsp Mustard
- 1/2 tsp Cumin Seeds Jeera
- 1/2 tsp Chilli Powder
- a pinch Hing /Asafoetida
Instructions
- Wash tuvar dal ,add turmeric and cook for 3 - 4 whistles with 2 cup of water. Mash the cooked dal and keep aside.
- Cut raw mango into bite sized pieces .No need to peel the skin .
- in a large vessel, take chopped mangoes , few slit green chillies, ginger and turmeric along with a cup of water.Cook till semi soft. Mangoes should retain their shape; do not over cook the mangoes.
- Add cooked dal ,salt and give a good mix. Add water as required to make your preferred consistency dal .
- Add curry leaves and coriander leaves . Bring it to boil .
- Prepare the tempering. Add ghee, along with mustard seeds and cumin seeds .When it splutters , add hing and finally red chilli powder , switch off . Pour the tempering to the dal .
- Serve mango dal / mango pappu with hot steamed rice.
Notes
- You can use either tuvar dal to make this dish or a mix of tuvar and moong dal .
- No need to peel the skin of raw mango . Tangy raw mango makes the tastiest dal .
- If you want you can add few crushed garlic in the tempering , roast and add it to the dal .
- Onion also can be added .