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Raw Mango Dal, known as Mavidikayi Pappu is a signature dish from Andhra Pradhesh. Mostly prepared in summer when the mangoes are raw, this dal is prepared by cooking raw mango pieces in toor dal. It is served with hot rice and ghee.
Ingredients:
Sour Raw Mango – 2 medium sized
Green Chillies – 5
Turmeric Powder – 1/4 tsp
Toor Dal /Split Pigeon Peas – 3/4 cup
Curry Leaves – 4
For Seasoning:
Oil – 1 tsp
Mustard seeds – 1 tsp
Cumin Seeds – 1/4 tsp
Dry Red Chillies – 3, cut into pieces
Curry Leaves – 5
Asafoetida – 1/8 tsp
Salt to taste
Method:
- Peel, pit and cut mangoes into small pieces.
- Slice the green chillies.
- Dry roast toor dal until slightly brown. This avoids dal from getting mushy. If you prefer mashed dal, avoid dry roasting.
- Wash and pressure cook toor dal with just enough water.
- In a heavy bottomed pan, take mango pieces, 4 curry leaves, turmeric powder and slit green chillies.
- Add a little water and cook till mangoes become soft.
- Add salt and cook on low for 5-10 minutes.
- Add cooked dal and mix well.
- Let it cook on medium flame for 5mins. Keep stirring frequently to avoid charing.
- In another pan, heat oil, add mustard seeds, cumin seeds, dry red chillies and curry leaves.
- When mustard seeds start to splutter, add asafoetida and season it on dal.
- Serve hot with rice.
Note:
- Increase or decrease the amount of raw mango depending on the sourness you like.
- You can replace toor dal with split moong dal. Follow the same procedure as above.
