Mamidikaya Pappu/Mango Lentils(Dal)

Mamidikaya pappu

Mamidikaya pappu is a traditional
recipe prepared during summer in Telugu homes. The dish is prepared with raw mango and Red gram/toor dal. Red gram is dry roasted and mixed with chopped raw mango pieces. The lentils are steamed with mango pieces on low flame. Tempering is done with mustard and cumin seeds. Mango lentils is a great accompaniment to hot steamed rice. Here I present a very tangy and delicious mamidikaya pappu which can be served as a side dish. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Accompaniment/Side dish
Cuisine: Andhra/Telangana, India
Servings: 4-6

Ingredients:

Raw mango: 1 no. Medium or 1 cup chopped slices

Toor dal/Red gram: 1 cup

Green chillies: 2 nos.

Red chillies: 2 nos.

Turmeric: Generous pinch

Water: 2 1/2 cups

Salt: As required

Tempering:

Oil: 1 tbsp

Ghee: 1 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Curry leaves: A sprig

Red chilli powder: 1 tsp

Asafoetida: A pinch

Red chilli: 1/2  nos.

Method of preparation:

1. Take one medium sized raw mango.

2. Rinse well with water and peel the skin. Roughly chop the mango into slices. Keep aside.

3. Take one cup of red gram in a small pressure cooker of 3 litre capacity.

4. Heat the pressure cooker and dry roast the toor dal till nice aroma comes and slightly changes its colour.

5. Rinse the roasted toor dal once with water and pour two and half cups of water into it. Mix thoroughly.

6. Now add chopped mango slices, two green chillies and red chillies. Also add generous pinch of turmeric powder. Mix thoroughly and close the lid. Steam the mixture for two whistles on low flame.

7. Switch off the flame and allow the pressure to settle on its own.

8. Once the pressure settles, Open the lid of the pressure cooker.

9. Add required amount of salt and mix thoroughly.

10. Bring the mango lentils to boil once again and switch off the flame.

11. Heat small kadai, pour oil and ghee for tempering.

12. Put mustard seeds and cumin seeds. When mustard splutter add a pinch of asafoetida, red chilli powder and curry leaves. Switch off the flame and fry for few seconds.

13. Pour this tempering onto the mango lentils. Mix well. Keep some tempering to use as a garnish.

14. Now the spicy and tangy mango lentils/mamidikaya pappu is ready to serve hot. Transfer the mamidikaya pappu into a serving bowl and pour the remaining tempering.

15. Serve mamidikaya pappu with hot steamed rice and melted ghee  along with papad, fried sundried chilli.

Tip:

1. The above recipe is no onion no garlic recipe. If you prefer, few garlic flakes can be added while preparing tempering. Remaining procedure is the same as above.

2. Dry roasting of toor dal/red gram gives very nice aroma to the dal, also enhances the taste of the dal.