Mango dal recipe | Mamidikaya Pappu
Preparation time: 10 min
Cooking time: 25 min
Serves: Every mango lover !
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 tbsp ghee / clarified butter
- ▢1 tsp mustard seeds
- ▢½ tsp hing / asafetida
- ▢1 red chilli
- Raw mango skin should be peeled and chopped into small pieces. Depending on the sourness, modify the number of mangoes.
- 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.
- Cook, covered, for 5 minutes, or until the mangoes are tender. Mangoes should keep their form and not be overcooked.
- Add a teaspoon of chilli powder, and a bit of turmeric powder, and season with salt to taste.
- Mix well to ensure that no lumps of chilli powder develop.
- Mix in the cooked dal well. To get a thick dal, use less water and pressure cook it. Your dal will be watery otherwise.
- If necessary, add more water to get a thick dal consistency. 3 minutes of boiling
- Get the tempering ready. a tablespoon of ghee, mustard seeds, hing, and red chilli Permit spluttering.
- Toss the mango dal with the tempering.
- 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!
