Saturday, April 30, 2016

MAMIDIKAYA PAPPU

MAMIDIKAYA PAPPU

This is the season for raw mangoes and we find them in plenty in the market nowadays. We make a variety of dishes using raw mangoes including pickles and sundal. Today's dish is a dal cooked in the Andhra style which is called Mamidikaya Pappu or Raw Mango Dal in Telugu.

We liked the tanginess of the raw mango in the dal (which is generally of a thick consistency) complemented by the garlic seasoning which gave this dish a distinctive taste.

This dish of raw mangoes and dal was pointed out to me by my friend Sandhya Puranik in a cooking group in which we are members. Today's recipe is adapted from Mamidikaya Pappu from the popular blog, Sailu's Kitchen.




Ingredients:
  • Tur Dal, (Split Pigeon Peas), 1 cup
  • Raw Mango , 1/2 cup, peeled and chopped
  • Green Chillies, slit, 3
  • Onion, chopped, 1
  • Ginger,  1/2 " piece, chopped,
  • Turmeric Powder, 1/4 tsp
  • Water, 2 and 1/2 cups
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Garlic Cloves, lightly crushed, 4-5
  • Dry Red Chillies, 2, broken into halves
  • Fresh Curry Leaves, a sprig
  • Salt, to taste
  • Oil,  1 tbsp
Method:

Wash the tur dal and place it in a vessel along with chopped raw mango, slit green chillies, chopped onion, chopped ginger, turmeric powder, and 2 and 1/2 cups of water in a pressure cooker.*
*(If you wish you can cook the raw mango separately and add it to the dal later.)
Pressure cook this for 2-3 whistles or till the dal is fully cooked.
Allow the cooker to cool, remove the vessel and keep aside.
Heat oil in a pan and when it gets hot add mustard seeds and the cumin seeds, when they splutter, add the crushed garlic and saute till it gives off a good aroma and turns slightly golden
Add the broken red chillies and curry leaves and saute for a few seconds
Next add this seasoning to the mixture of cooked dal and raw mangoes
Add salt to taste and mix well. Add a little water, if required, to adjust the consistency you desire.
Bring it to boil and cook on low/medium flame for 6-8 minutes
Serve hot with rice or rotis