Dal with Raw Mango -- Mamidikaya Pappu -- How to make Mamidikaya Pappu

Raw mango dal is mostly prepared in Andhra. It is a classic dish made in every occasion during this season. It is the most favourite dish in my house when accompanied it with appadala pindi/Papad Mix. 


Raw Mango - 1
Pigeon Peas/Toor Dal - 1 cup
Green Chillies - 2
Asafoetida - 1 tsp
Turmeric Powder - 1 tsp
Salt - to taste
Red Chilli Powder - 1 spoon

For Tadka:

Oil - 1 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Red Chilli - 1
Curry Leaves - 5 to 7
Garlic - 5 to 7 (optional)


Pressure cook toor dal for three whistles.
Peel skin and cut mango into cubes.
Peel the skin of garlic, if you do not want add garlic you can skip this step.
Heat oil in a thick bottomed vessel, add all the ingredients under 'For Tadka'. Add asafoetida. 
Once they start splutter add green chillies and garlic. 
Add mango pieces. Stir and add salt and turmeric powder.
Stir well. Cover it and let the mango cook.  
If the mango is sour enough, it will cook fast. 
Once mango cook completely add toor dal and red chilli powder. Mix well. 
Serve raw mango dal with hot piping rice.
For more recipes with raw mango click here.

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