Come mango season and you get the opportunity of experimenting with the king of fruits - both raw and ripe. So tried this yummy traditional Andhra style dal or lentil curry made with Tuvar dal (pigeon pea lentil) and raw mango called Pachi Mamidikaya Pappu. It translates to 'Raw Mango Dal' in the local lingo. This tangy and spicy dal goes best with hot steamed rice and a drizzle of some ghee. It is pure divine and a great comforting meal. So check out the step by step pictorial recipe to prepare it.
- 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
- 1 medium size raw mango, chopped
- 2-3 green chilies
- 1/2 tsp. turmeric powder
- 2 tbsp. oil
- 2-3 dry red chilies
- 1/2 tsp. mustard seeds
- 1 tsp. urad dal
- 1 tsp. chana dal
- 1 onion, chopped
- 3-4 garlic cloves, sliced
- 1 sprig curry leaves
- 1 tsp. coriander powder
- 1/2 tsp. red chili powder
- salt to taste
- 1 tbsp. coriander leaves, chopped
Boil the dal, mango, green chilies and turmeric powder with 1 1/2 cups water for 4-5 whistles. Mash well and keep aside.
Heat oil in a pan and temper with red chilies, mustard seeds, urad dal and chana dal. Sauté for a few seconds.
Add the onion, garlic and curry leaves. Stir fry till light brown. Add the coriander powder and red chili powder. Give it a stir.
Now add the boiled dal and salt to taste. Simmer for 2-3 minutes and switch off the flame. Garnish with coriander leaves and serve with hot steamed rice.
Boil dal, mango, green chilies & turmeric powder with 1 & 1/2 cups
water for 4-5 whistles. Mash well & keep aside.
Heat oil & temper with red chilies, mustard seeds, urad dal & chana dal.
Sauté for a few seconds.
Add onion, garlic & curry leaves. Stir fry till light brown.
Add coriander powder & red chili powder. Give it a stir.
Add boiled dal & salt. Simmer for 2-3 minutes & switch off the flame.
Garnish with coriander leaves & serve with hot steamed rice.
No comments:
Post a Comment