Mamidikaya pappu or mango dal is a dal made of toor dal and raw mango. This Andhra style dal is sweet, spicy and tangy, definitely made at least once a week during summer when the raw mangoes are in season. Staying in US for couple of years now, I don't have to wait for summer to get the raw mangoes, we get them all over the year.
Mamidikaya pappu goes to week 2, day 2 of Blogging Marathon 110 under the theme " Dazzling dals".
Ingredients:
Raw mango 1
Toor dal 1 cup
Green chili 3
Turmeric powder 1/2 tsp
Salt to taste
For Tempering:
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Udad dal 1 tsp
Red chili 1
Curry leaves 4
Garlic cloves crushed 3
Oil 1 tbsp
Preparation:
Wash and presser cook dal along with green chili for 3-4 whistles.
Peel the skin of mango and cut into bite size cubes.
Add 1 /1 2 cup water and cook cook till the mango changes color / 1/2 cooked.
Once dal is cooked mash it with masher to make a smooth paste.
Add the cooked mango along with water if anything left while cooking.
Also add salt to taste, turmeric powder and 1 cup water.
Cook on medium flame for 5-6 minutes.
Lets prepare tempering by heating 2 tbsp of oil in small pan.
Add mustard seeds, cumin seeds, udad dal, curry leaves, red chili and crushed garlic.
Saute for a minute and add it to the cooked dal.
Mix and serve with steamed rice.
Check to see what my fellow bloggers are cooking for Blogging Marathon 110.
Mamidikaya pappu goes to week 2, day 2 of Blogging Marathon 110 under the theme " Dazzling dals".
Ingredients:
Raw mango 1
Toor dal 1 cup
Green chili 3
Turmeric powder 1/2 tsp
Salt to taste
For Tempering:
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Udad dal 1 tsp
Red chili 1
Curry leaves 4
Garlic cloves crushed 3
Oil 1 tbsp
Preparation:
Wash and presser cook dal along with green chili for 3-4 whistles.
Peel the skin of mango and cut into bite size cubes.
Add 1 /1 2 cup water and cook cook till the mango changes color / 1/2 cooked.
Once dal is cooked mash it with masher to make a smooth paste.
Add the cooked mango along with water if anything left while cooking.
Also add salt to taste, turmeric powder and 1 cup water.
Cook on medium flame for 5-6 minutes.
Lets prepare tempering by heating 2 tbsp of oil in small pan.
Add mustard seeds, cumin seeds, udad dal, curry leaves, red chili and crushed garlic.
Saute for a minute and add it to the cooked dal.
Mix and serve with steamed rice.
Check to see what my fellow bloggers are cooking for Blogging Marathon 110.
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1 comment:
I like to add some mango pickle to my daals , but adding raw mango is so interesting , this will make the dal delicious ! And I must say you guys are lucky to get raw mango round the year !
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