Wednesday 28 September 2016

Mamidikaya pappu | Raw mango dal

Mamidikaya pappu is a famous dish of Andhra Pradesh. I came across this dish for the first time in one of my fellow marathoners blog. But then after, I found this recipe repeating itself in many of the food blogs and I felt compelled to prepare this mango dal. I had prepared this recipe over the summer when mangoes were available in abundance but somehow did not get a chance to post it. So i reserved this recipe for this mega marathon when I decided on one of the ingredients as raw mango. 

It is a very easy recipe and it turned out very well. The dal is cooked with raw mangoes and mild spices. Try out this mango dal in the following summer season and i am sure you will love this mamidikaya pappu . Though this dish is generally paired with rice, it also goes well with rotis also.


Ingredients:

Raw mango - 1/2 cup      
Toor dal  - 3/4 cup 
Turmeric powder - 1/4 tsp      
Red chili  - 2     
Green chili -  2 - 3     
Garlic  - 2 pods     
Ginger - a small piece    
 Asafoetida - 2 pinches     
Onion   - 1     
Curry leaves -  few     
Ghee  - 1 tblsp     
Oil - 2 tsp     
Mustard seeds  - 1/2 tsp     
Cumin | jeera  - 1/4 tsp     
Salt - to taste    
Coriander leaves  - few 


Method:


  • Peel and cut  the mango into cubes and cook it in little water.   
  • Wash and and cook the dal with enough water, salt and turmeric powder. 
  • Chop the onions finely, slit the green chili and finely chop the garlic and ginger. 
  • In a pan add ghee and add mustard seeds, cumin, slit green chilies and red chilies. 
  • Once the mustard splutters, Add the finely chopped garlic and ginger and the asafoetida 
  • Cook for 2 minutes and add the finely chopped onions. Fry till the onions are translucent.
  • Now add the dal and the cooked mango pieces. Add water as per the required consistency. Generally mango dal is made thick. I too made it thick. So I did not add any water.
  • Allow this to boil for 5 minutes.
  • Garnish with coriander leaves.


Mango dal is ready!!  Enjoy with rice or rotis.


Notes:


  • You can also cook the dal along with the spices and mango pieces in cooker. Since I Tried it for the first time I tried everything on stove top.
  • Add green chili according to the sourness of the mango. 
  • I garnished the dal with fried onions along with coriander leaves to enhance the taste.





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68








13 comments:

  1. The tangy flavor of the mango sounds awesome in daal..the daal would be really flavorful..interesting version.

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  2. I love mamidikaya pappu!! This is often prepared dal in Summer's when raw mangoes are flooded in the markets.

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  3. I usually add mango in sambar which turns out so flavourful. This dal also sounds so delicious..

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  4. Fingerlicking goodness manga pappu, serve me this pappu with rice topped with ghee and papads, can have it even daily.

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  5. A classic one and I love it too served with some hot rice and a dollop of ghee.
    We make a version free of oniom, garlic and ginger though.

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  6. awesome recipe. One of my favorite pappu.

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  7. Love Mango dal with rice. Never used ginger garlic and onion though in this dal.

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  8. Love toor dal. in fact, I have made it today. I add tamarind or mango powder, but raw mango in addition to tanginess, must have added to the flavor

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  9. This is one of my favorite dals. Looks sooooo yummy!!

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  10. lovethis dal version of yours...looks delicious

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  11. That's one of the commonly prepared dal during summer..very nicely done!

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