Mamidikaya Pappu

This creamy Andhra mango dal will send off all kinds of fireworks in your mouth - trust me!
Tangy raw mango with spicy herby green chillies really make this dal a showstopper, but the simplicity of this recipe means every weekday lunch can be turned into a party, all you need is steaming hot rice and a bowl of Mamidikaya Pappu!

P.S. - Remember to leave the skin on your mangoes, that's where all the flavour is!

SERVES
4

INGREDIENTS

For the dal:

1 cup Toor Dal
1/2 a Raw Mango with skin (chopped into cubes)
2 1/2 cups of water
1/2 tsp Salt
2 Green Chillies
1/4 tsp Turmeric Powder

For the tadka/ tempering:

2 tbsp Ghee
1 clove Garlic (crushed)
1/4 tsp Hing (Asafoetida Powder)
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds (Jeera)
1 broken Red Chilli
1 sprig Curry Leaves

METHOD:

Making the dal:

Wash the toor dal a few times until water runs clear.

Sprinkle some salt on the mango and scrub well, rinse off with water.

Add water, toor dal, mango, turmeric, salt and green chillies to pressure cooker on medium low heat.

Cook for two whistles and turn off heat. Let the pressure release naturally.

Dal must be soft cooked. You can mash it up with the back of a spoon.

Tadka or Tempering:

Add ghee to a pan on medium low heat.

Once hot, add garlic, mustard seeds, cumin seeds.

When they begin to splutter, add curry leaves, red chillies, hing.

Pour into the dal and mix well.

Your Mamidikaya Pappu is ready to be enjoyed with a hot bowl of rice or rotis!

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