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Mamidikaya Pappu

 

Mamidikaya Pappu (Raw Mango Dal): A Tangy Andhra Delight

Hello, Cookeazy family! Today let's cook some staple food which will remind your of your Mum and grannies the dish is none other than Mamidikaya Pappu ( Raw Mango Dal) . This is a dal made with raw mangoes which adds a tangy flavor to your dal. This tangy and flavorful dal is made with raw mangoes and lentils, making it a perfect dish for a hearty meal. Let’s dive into this simple yet delicious recipe!

pic credits: Geek robocook


Why You’ll Love Mamidikaya Pappu

Mamidikaya Pappu is 

  • Tangy and Flavorful: The raw mango adds a delightful tang to the dal.
  • Nutritious: Packed with protein and vitamins from the lentils and mango.
  • Easy to Make: A simple recipe that’s perfect for everyday meals.
  • Authentically Indian: Brings the taste of Andhra cuisine to your table.



Ingredients

  • 1 cup toor dal (pigeon peas)
  • 1 medium raw mango, peeled and chopped
  • 1 medium onion, finely chopped
  • 2 green chilies, slit
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons oil or ghee
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon asafoetida (hing)
  • 1 sprig curry leaves
  • 2 dried red chilies
  • 3 garlic cloves, crushed
  • Fresh coriander leaves, chopped for garnish

Instructions

Step 1: Cook the Dal

  1. Wash and Soak Dal: Wash the toor dal thoroughly and soak it in water for 15-20 minutes.
  2. Cook Dal: In a pressure cooker, add the soaked dal, chopped raw mango, chopped onions, slit green chilies, turmeric powder, and enough water to cover the ingredients. Pressure cook for 3-4 whistles or until the dal is soft and cooked through.

Step 2: Prepare the Tempering

  1. Heat Oil/Ghee: In a small pan, heat the oil or ghee over medium heat.
  2. Add Mustard and Cumin Seeds: Add mustard seeds and let them splutter. Then add cumin seeds and asafoetida.
  3. Add Curry Leaves and Red Chilies: Add the curry leaves and dried red chilies. Sauté for a few seconds until fragrant.
  4. Add Garlic: Add the crushed garlic cloves and sauté until they turn golden brown.

Step 3: Combine and Simmer

  1. Mash Dal: Once the pressure releases, open the cooker and mash the dal slightly to combine the ingredients.
  2. Add Tempering: Pour the prepared tempering into the cooked dal and mix well.
  3. Simmer: Add salt to taste and let the dal simmer for another 5-10 minutes to allow the flavors to meld.

Step 4: Garnish and Serve

  1. Garnish: Garnish with freshly chopped coriander leaves.
  2. Serve: Serve the tangy and flavorful Mamidikaya Pappu hot with steamed rice, a dollop of ghee, and papad or pickle on the side.
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    pic credits: Tickling palates


Tips for Perfect Mamidikaya Pappu

  • Adjust Tanginess: Vary the amount of raw mango based on your preference for tanginess.
  • Consistency: Adjust the consistency of the dal by adding more or less water.
  • Tempering: Ensure the tempering is fragrant and golden for the best flavor.

Final Thoughts

Mamidikaya Pappu is a comforting and tangy dal that’s perfect for any meal. This traditional Andhra dish is easy to make and brings a unique flavor to your table. Try this recipe and enjoy a taste of Andhra Pradesh in your home. Let me know how it turned out in the comments below!

Happy cooking!

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