Mango Dal

Mango dal recipe | Mamidikaya Pappu

Preparation time: 10 min
Cooking time: 25 min 
Serves: Every mango lover !
 

Ingredients:

½ raw mango (peeled and chopped – adjust the quantity depending on sourness)
  • 1 cup water
  • ½ tsp turmeric powder
  • 1 green chilli (slit lengthwise)
  • Few curry leaves
  • 1 tsp red chilli powder (adjust depending on your spice level)
  • Salt to taste
  • ▢ cup Toor dal (cooked with 2½ cup water)

for tempering:

  1. Raw mango skin should be peeled and chopped into small pieces. Depending on the sourness, modify the number of mangoes.
  2. Chop the mangoes and add a cup of water to a big kadhai. Turmeric powder, green chilli, and a few curry leaves are also good additions.
  3. Cook, covered, for 5 minutes, or until the mangoes are tender. Mangoes should keep their form and not be overcooked.
  4. Add a teaspoon of chilli powder, and a bit of turmeric powder, and season with salt to taste.
  5. Mix well to ensure that no lumps of chilli powder develop.
  6. Mix in the cooked dal well. To get a thick dal, use less water and pressure cook it. Your dal will be watery otherwise.
  7. If necessary, add more water to get a thick dal consistency. 3 minutes of boiling
  8. Get the tempering ready. a tablespoon of ghee, mustard seeds, hing, and red chilli Permit spluttering.
  9. Toss the mango dal with the tempering.
  10. With hot steamed rice, serve mango dal / mango pappu / mamidikaya pappu.
 
Making mamidikaya pappu is easy and is best had with some steamed rice. Enjoy!

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