This is an authentic Andhra recipe of dal cooked with raw mango. Pappu is a thicker version of dal and is cooked either plain or with the addition of vegetables, greens or raw mango. It can be relished with plain rice and ghee along with some other side dish and fried papads.
Toor dal .... 1 cup
Raw mango ... 1 small (about 1/2 cup grated or pieces)
Green chillies ... 1 -2
Turmeric powder .. 1/4 tsp
Salt ........... to taste
Mustard seeds ... 1 tsp
Cumin seeds ..... 1/2 tsp
Dry red chillies ... 1-2
Asafoetida ....... 1 pinch
Garlic ............ 2-3 cloves (crushed)
Curry leaves .... 1 sprig
1. Clean the mango and wipe it with a cloth. Peel it and cut into small pieces or grate it.
2. Soak toor dal for 3-4 hours.
3. Pressure cook dal with mango, turmeric powder, little salt and green chillies adding 2 or 2 and 1/2 cups of water.
4. In a pan heat the oil and add the tempering ingredients. When they crackle add the crushed garlic and simmer until it becomes light brown and crispy.
Mix the tempering and dal together. Save little for garnishing before you serve.
Note: the quantity of green chillies and raw mango can be according to your liking.
Another flavourful dal to go with plain riceReplyDelete
Thanks Amrita :)Delete
Yummy dal..looks so tempting. great with hot rice.ReplyDelete
Yes, absolutely Divine !Delete
I adore dal, but I don't think I've ever eaten it with mango and I've certainly not made it. I'm intrigued now.ReplyDelete
Do give it a try :)Delete
I love how mango is incorporated in Indian food. It always comes out delicious!ReplyDelete
Yes Oshun.. Thanks :)Delete
Wow I would never have thought of adding mango to dal! A fruity dal sounds delicious.ReplyDelete
It is raw mango Becca.. tastes tangy :)Delete
Wow, this blog introduced a new dish to me. I never thought of mixing mango in a savory dish! I never pressure cooked dahl before, though. How long should I cook it for?ReplyDelete
Go for it :)Delete
Cook upto 2-3 whistles..( 1 minute on high and 1 minute on low gas flame.
I love finding new ways to use mango and this looks delicious.ReplyDelete
Do try it if you are fond of pickles.Delete