Mango, an Indian Native fruit is widely used in Indian cuisine. Ripe Mangoes can be eaten as it is and also be used in the preparation of Desserts, Shakes, etc. whereas Raw Mangoes are widely used in regular cooking. Dishes made out of these raw mangoes always have an unbeatable flavour and they are mouth watering. In Andhra cuisine, a Dal based dish called "Mamidikaya Pappu" is very famous which is made with the combination of Lentils and raw mangoes. Whenever we get fresh mangoes in our market, I try to make this tangy, spicy pappu at home definitely. With these raw mangoes, I do make "Mangai Sambar", "Mangai Mor Kuzhambu" sometime..I will share these recipes too in the following week. I am sure you will love all the Raw Mango recipes.
Ingredients
Raw Mango - 1 Medium ( Sour )
Toor Dal \ Kandhi pappu - Half a cup
Turmeric Powder - 1 tsp
Salt - To Taste
Green chillies -- 2 Medium
Red chilli powder -- 1 tsp
For Tempering
Oil - 1 tbsp
Hing \ Asafoetida -- 1 Dash
Mustard Seeds -- 2 tsp
Cumin Seeds \ Jeera -- 1 tsp
Urad Dal \ Ulutham Paruppu \ Minna Pappu - 1 tsp
Channa Dal \ Kadalai Paruppu \ Senaga Pappu - 1 tsp
Curry Leaves -- 5 or 6
Dry Red Chillies -- 2
Garlic Cloves --- 1 or 2 crushed.
Method
- Wash and peel the skin off the raw mango. Cut the mango into different medium pieces and keep them ready.
- In a pressure cooker, cook the raw mango along with the toor dal, turmeric powder, green chillies and some water in a vessel inside. Cook them for 4 whistles and switch the flame off.
- When the cooker gets cooled completely, take out the vessel and mash the dal and the cooked mango but leave some pieces of the mango as it is.
- Add required amount of salt and red chilli powder to the Pappu and allow them to cook for 2-3 minutes.
- Finish the tempering process separately and pour them over the cooked mango dal\ pappu.
- Mix them well and its ready to eat with hot white rice with a side of papads.
Tips
If the raw mango is not sour or has ripen a little bit, don't try to make this dish with that mango as the pappu's taste will not be as expected.
Don't add more toor dal while making this Mamidikaya pappu as the dal might inject more blandness to the dish.
Variations
If you don't like to use garlic in the tempering, you can omit Garlic and do the tempering process with the rest of the ingredients.