Mamidikaya Pappu | Mango Dal recipe

 

Mamidikaya Pappu (Mango Dal)

This recipe for Mamidikaya Pappu is a flavorful and tangy South Indian dish that combines the sweetness and sourness of raw mangoes with the comforting warmth of lentils.

Yields: 4 servings

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients:

 * 1 cup toor dal (pigeon peas), washed and picked

 * 1 medium-sized raw mango, peeled and chopped

 * 1 medium onion, chopped

 * 2 cloves garlic, minced

 * 1-inch piece ginger, minced

 * 1 teaspoon cumin seeds

 * 1/2 teaspoon turmeric powder

 * 1/4 teaspoon red chili powder (adjust to taste)

 * 1/2 teaspoon coriander powder

 * Salt to taste

 * 2 tablespoons oil

 * Fresh cilantro, for garnish

 * Tempering:

   * 1 tablespoon oil

   * 1 teaspoon mustard seeds

   * 1 sprig curry leaves

   * 1 dried red chili (optional)

Instructions:

 * Cook the Dal:

   * In a pressure cooker, combine toor dal with 3 cups of water, turmeric powder, and salt.

   * Pressure cook for 2-3 whistles or until the dal is soft.

   * Let the pressure release naturally.

   * Mash the dal lightly with a spoon.

 * Sauté the Aromatics:

   * Heat oil in a pan over medium heat.

   * Add cumin seeds and let them sizzle for a few seconds.

   * Add chopped onion, garlic, and ginger.

   * Sauté until the onion turns translucent.

 * Add Mango and Spices:

   * Add chopped mango, red chili powder, and coriander powder.

   * Sauté for 2-3 minutes, or until the mango softens slightly.

 * Combine and Simmer:

   * Add the cooked dal to the pan with the sautéed vegetables.

   * Stir well to combine and simmer for 5-7 minutes, or until the flavors meld together.

   * Adjust the consistency with a little water if needed.

 * Tempering:

   * Heat tempering oil in a small pan.

   * Add mustard seeds and let them splutter.

   * Add curry leaves and dried red chili (if using).

   * Pour the tempering over the dal.

 * Serve:

   * Garnish with fresh cilantro and serve hot with rice, roti, or naan.

Tips:

 * For a richer flavor, you can add a spoonful of ghee (clarified butter) to the tempering.

 * Adjust the amount of red chili powder to your desired spice level.

 * You can add a pinch of asafoetida (hing) for extra flavor.

 * This dish pairs well with a side of rice and pickle.

Enjoy your delicious and flavorful Mamidikaya Pappu!