I have been waiting to try this simple dish since ages. I once saw the recipe on one of the blogs that I follow and thought this would be a delicious dish to try. As mangoes are in the season now in London (unfortunately not in India) why not try the Mamidikaya Pappu or Raw Mango Dal.
My week was very busy with training’s and family visits. In days like these simply seasonal food cooked at home taste best plus filled with loads of nutrients. Mamidikaya Pappu is Andra’s treasured classic pappu kura (dal). This is a yin and yang combination of raw mango to give a sour taste and tuvar dal that adds balance to this dish.
Trying this dish was a experiment plus a big risk as KJ is very fussy with food. As I never this before with all sorts of thoughts in my mind I thought why not try and see how does this magical combination of a fruit and veg turn out to be. And my experiment was successful.
Ingredients: Serves 4
- 2 Raw Mangoes cut into medium sized cubes.
- 150 grams of Tuvar Dal and 1 table spoon of Chana Dal (optional).Wash and soak in warm water to about 30 minutes.
- pinch of Turmeric powder.
- 2 green chillies slit
- pinch of Asofoetida
- 2 dried red long chillies
- pinch of chilly powder (optional)
- Curry leaves hand few
- 1 tsp of mustard
- Garlic 2 cloves
- Handful of coriander leaves
- Salt to taste
- Boil the Tuvar and Channa dal along with raw mango, green chilly and turmeric. Until the dal is cooked well and mashes easily with the back of a spoon.
- For Tempering- Heat oil in a non-stick pan
- Add mustard, once spluttered add curry leaves, red chilly, asofoetida, chilly powder and crushed garlic cloves. Fry it for a minute or two and add this to the boiled dal.
- Bring the dal to one good boil adding salt as required
- Garnish with freshly chopped coriander leaves.
- Enjoy your Mamidikaya Pappu with boiled/White rice.
I mixed white and wild rice together. If you find wild rice you can use this too.