Tongue tickling and fingerlicking Mango Dal
Hello Foodies, Today I am blogging on a super comforting food, which is tongue-tickling and finger-licking dal made with fresh mangoes called "Mango Dal" (Mamidikaya Pappu). Nowadays Mangoes are available almost in all seasons. In summer Pickled Mangoes are famous. During rainy seasons here in South India we get another variety of Mamidikayalu(mangoes)called "Punaasa Mamidi".So you can make Mango dal in all seasons. We can say Mango and Turdal is a magical combination. It's refreshing and lip-smackingly good. When you make Mango Dal with Andhra spices you feel heaven! This is my everlasting favourite pappu in our house. I love to have this with hot steamed rice, ghee,ooru mirapakayalu and vadiyalu. Ok, now goes the recipe for "Mango Dal". So here is the list of ingredients you would require to make tempting and delicious "Mango Dal".
Raw Mango: 1 medium size(peel the skin, chop into small pieces)
Yellow lentil(tur dal): 1 cup
Salt: to taste
Red chilli powder: to taste
Green chillies: 5-6 slit lengthwise
For tempering/tadka/popu:
split Bengal gram seeds: 1 tablespoon
split black gram seeds: 1 tablespoon
Mustard seeds: 1/4 tablespoon
Cumin seeds: 1/4 tablespoon
Red chillies: 4- 5 (broken)
Curry Leaves: 6-8
Asafoetida: a big pinch
Ghee or oil: 2 tablespoons
Procedure :
1. First thing you should do in the making of Mango dal(mamidikaya pappu) is boil tur dal and mangoes. It can be done in two methods. You can cook both dal and mango pieces in a pressure cooker until the dal is cooked. But sometimes the sourness of mango can restrict the cooking process of dal resulting in partially cooked dal. To avoid this, I usually cook dal and mangoes separately with sufficient water on medium flame(this is the second method).
2. Once the dal and mango pieces are ready mix them together, add salt, red chilli powder and green chilli pieces and allow them to cook for a few more minutes. So that all the flavours integrate into each other.
3. Take a pan, add ghee, then add chana dal, urad dal, mustard, cumin seeds and tear red chillies. Let them splutter for a while, then add a big pinch of asafoetida and curry leaves.
4. Pour this on cooked mango dal mixture and mix well.
5. Serve it hot with hot steamed rice, stir fry (potato fry), ghee,ooru mirapakayalu and vadiyalu.
Salt: to taste
Red chilli powder: to taste
Green chillies: 5-6 slit lengthwise
For tempering/tadka/popu:
split Bengal gram seeds: 1 tablespoon
split black gram seeds: 1 tablespoon
Mustard seeds: 1/4 tablespoon
Cumin seeds: 1/4 tablespoon
Red chillies: 4- 5 (broken)
Curry Leaves: 6-8
Asafoetida: a big pinch
Ghee or oil: 2 tablespoons
1. First thing you should do in the making of Mango dal(mamidikaya pappu) is boil tur dal and mangoes. It can be done in two methods. You can cook both dal and mango pieces in a pressure cooker until the dal is cooked. But sometimes the sourness of mango can restrict the cooking process of dal resulting in partially cooked dal. To avoid this, I usually cook dal and mangoes separately with sufficient water on medium flame(this is the second method).
2. Once the dal and mango pieces are ready mix them together, add salt, red chilli powder and green chilli pieces and allow them to cook for a few more minutes. So that all the flavours integrate into each other.
3. Take a pan, add ghee, then add chana dal, urad dal, mustard, cumin seeds and tear red chillies. Let them splutter for a while, then add a big pinch of asafoetida and curry leaves.
4. Pour this on cooked mango dal mixture and mix well.
5. Serve it hot with hot steamed rice, stir fry (potato fry), ghee,ooru mirapakayalu and vadiyalu.
Try it once and you would be amazed at the taste and flavour of this "Mango Dal"!! and let me know your feedback.
We also prepare pigeon peas - tur dal same way using raw mangoes.. But I love the tempering you add in this preparation. Our tempering is cumin seeds, mustard seeds and hing powder. lovely share.
ReplyDelete