Mamidikaya pappu aka Mango dal is Andhra’s treasured classic pappu kura (dal). The recipe featured is a family favorite and its as simple as it can possibly be. Mango and tuvar dal are a magical combination. They are lovely on their own, but together, they are a match made in heaven. The tang of the mangoes bolsters the earthiness of the lentils and the garlic infused spiced seasoning lends a subtle savory flavor. Refreshing and lip-smackingly good!
Mamidikaya Pappu Recipe
Preparation: 25-30 mts
Serves 3-4 persons
1 small cup tur dal/red gram dal/kandi pappu
1/2 cup peeled and chopped raw mango pieces
1 onion, chopped
big pinch turmeric pwd
2-3 green chillis, slit lengthwise
1/2 tsp chopped ginger
salt to taste
1 1/2 -2 cups water
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3-4 garlic cloves, crushed
2 dry red chillis, de-seed and tear
10-12 fresh curry leaves
2-3 tsps oil
1 In a pressure cooker, place dal, mango pieces, onions, green chillis, ginger and turmeric pwd. Add 1 1/2 to 2 cups of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal and mango pieces are almost cooked.
2 Heat oil in a heavy bottomed vessel, add mustard seeds and as they splutter, add cumin seeds, garlic, red chillis and curry leaves and stir fry for half a minute.
3 Add this to the pressure cooked dal along with salt and combine. Cook on slow to medium flame for 8-10 mts without lid or till you get the consistency of your choice.
4 Serve with white rice, a stir fry dish (vepudu) and appadam.
You can alternately, cook the mango pieces separately in a cup of water and add the mango pieces with the left over water to the pressure cooked dal.