Dal is an Indian gravy dish made using lentils. Every state in India will have it’s own version of Dal – using either a single or a mix of different lentils. Dal is considered as a comfort food by many people. And probably that’s why the dal preparations are usually quite simple and straight-forward too.
Mamidikaya Pappu or the Mango Dal is a dal preparation from the state of Andhra Pradesh. It uses raw mangoes to give a slightly tangy taste to the dal. The cooking of the dal is done in the pressure cooker and then finally the tempering is added for the final flavours.
Mamidikaya Pappu (Mango Dal)Course: MainCuisine: IndianDifficulty: Easy
Mango Dal from Andhra Pradesh
Toor Dal – ½ cup
Raw Mango – ½ cup, cubed
Water – 1.5 cups
Onion – 1 small, chopped
Green Chilli – 1-2, chopped
Salt – as per taste
- For tempering
Ghee – 1 tbsp
Mustard Seeds – ¼ tsp
Cumin Seeds – ¼ tsp
Urad Dal – ¼ tsp
Garlic – 1 clove, crushed
Dry Red Chilli – 1, broken into two
Turmeric Powder – a pinch
Red Chilli Powder – 1/8 tsp
- Wash the dal well and drain off the excess water.
- Pressure cook the dal, mango, onion, green chilli, salt and water on high for 3 pressures and then on low for 1 pressure. Let the pressure release naturally.
- Use a whisk or masher to blend the dal and mangoes well and mash it up a little.
- For tempering, in a pan, heat some ghee.
- To this add the mustard seeds, cumin seeds and urad dal and let it crackle. ‘
- Add the garlic, dry red chilli, turmeric powder and red chilli powder and saute for a couple of minutes till the garlic is fragrant. Take care not to burn the spices.
- Add this tempering into the cooked dal and mix it well. Serve hot.
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