Raw Mango Dal/Mamidikaya Pappu – straight from Andhra :)
Well, summer has already begun. I am not sure about other parts of India but summer has surely started in Chennai. It is super hot these days. However, one good thing about summer is the availability of seasonal fruits and vegetables. Watermelons, tender coconut, cucumbers and oh wait!! I forgot the most important of all – Yeah, mangoes!!! Mangoes are the absolute favourite. Agree, right? Apart from the ripe and juicy mangoes, raw mangoes are also a super hit in this season. Cut raw mangoes sprinkled with some chilli powder..hmmm.. Absolute bliss aren’t they? And imagine the happy feeling I got when I saw a bunch of raw mangoes in the market. Was elated and the first thing that came to my mind was this Raw Mango Dal aka Mamidikaya Pappu as it is affectionately called in Andhra.
Being from a telugu family, I have had the pleasure of pleasing my palate with lots of special dishes from Andhra like pickles, pappus and pachadis.This dal is one of my favorites. Steaming hot rice mixed with a good amount of mango dal and a spoon of ghee will certainly satisfy your senses. Mom used to make this often and that is how I know it. Its too simple to make too. I used to have this curd chillies and it used to taste great.
No wonder mango is called the King of fruits. Green mangoes have a lot of nutritional benefits.Raw mangoes are good source of B vitamins that are beneficial to maintain good health it can be used in preparing numerous dishes. Due to the presence of vitamin C, they are highly beneficial in strengthening immune system. It helps in throwing away from all waste products from the body.
With no more bantering, let me proceed to the recipe of this wonderful tasty tangy pappu.
Preparation Time: 10 minutes
Cooking time: 20 minutes
Raw mango – 1 medium
Onion – 1 medium
Toor Dal – 1/2 cup
Sambar Powder – 2 tsp
Turmeric Powder – 1/2 tsp
Oil/Ghee – 2 tsp
Red Chillies – 3
Garlic Cloves – 4-5
Curry Leaves – a few
Cumin Seeds – 1 tsp
Mustard Seeds – 1 tsp
Salt – to tate
Coriander leaves – a few
1. Peel the mango and cut into small pieces.
2. Pressure cook the mango and onion pieces for around 2-3 whistles or till soft.
3. Similarly, pressure cook the toor dal with enough water till soft and mushy. Keep aside.
4. Mix the dal and pressure cooked mango and onion, sambar powder, turmeric powder, salt and enough water.
5. Simmer the above mixture for 10 minutes till it comes to a boil.
6. Heat oil/ghee in a pan. Fry garlic till golden brown and add the red chillies and curry leaves. Keep aside.
7. Finally temper the mustard and cumin seeds in the remaining oil.
8. Add all the tempered items to the dal mixture and garnish with coriander leaves.
– You can add green chillies too while tempering.
– Sambar powder can be replaced with enough quantity of chilli powder according to taste.