Mammidikaya Pappu or Andhra Style Raw Mango Dal was the very first recipe that I posted when I started the blog. And as is wont with something new I told all my friends that I had started a blog. One of the many who visited my blog was my friend Almas. The instant tip that I got from her was make the same dal and add some coconut to the tempering as the Konkanis do. Called Ambe Daali, this dal uses coconut in tempering and is simply mouth watering.
As you can see it tool me 3 years to try this and now I am kicking myself about why I did not try it earlier!
So this past week, when I made Ambe Daali, Konkani Style Mango Dal!
How to Make Konkani Style Mango Dal | Ambe Daali
- Tuvar Dal – 1 Cup
- Raw Mango – 1 Large (or 2 Small)
- Red Chillies – 2-3 (more if you like it hot, as I do!)
- Mustard Seeds – 1/2 tsp
- Ghee – 1/2 tsp
- Turmeric – 1/4 Tsp
- Water – 2 to 3 Cups
- Garlic Cloves – 4 to 6 (Optional)
- Grated Coconut – 2 tbsp
- A few curry leaves
- Salt to Taste
- Soak tuvar dal in 2 cups water for about an hour.
- Peel the mango and chop into 1/2″ pieces.
- Pressure cook the dal and mango pieces separately till done.
- Mash the dal.
- In a heavy bottomed vessel, heat ghee on a low flame till it melts.
- Add mustard seeds and wait till they splutter.
- Add the garlic pods and fry till golden brown.
- Add split red chillies, turmeric, and curry leaves.
- Stir fry for a few seconds.
- Add the grated coconut and saute for a few seconds.
- Add dal, mango pieces, and salt.
- Add some water, if required.
- Mix well and bring to a boil.
- Serve Ambe Daali hot with rice and ghee.
- Soaking the dal is just a way of making it cook faster.
- Do not mix the dal and the mango before cooking. The sourness in the mango stops the dal from cooking easily.
- Mango pieces are done when they look transparent and can be mashed by hand.
- You can make this dal to be thick or to have pouring consistency like sambar.
- We often have Potato Fry or Bhindi Fry as a side-dish.