Mammidikaya Pappu is a great favourite with my Dad. Daddy will buy raw mangoes wherever and whenever he sees them, whether it is the season for mangoes or not! And he has the knack for getting just the right kind; firm and khatta (sour).
As I was drafting this post, Daddy came home with 4 raw mangoes. At the height of winter!
How to Make Mammidikaya Pappu
- Tur Dal (Kandi Pappu) – 1 Cups
- 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)
- A few curry leaves
- Salt to Taste
- Soak tur 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 dal, mango pieces, and salt.
- Mix well.
- Serve hot Mammdikaya Pappu 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.
Off to make Potato Fry to accompany my Mammidikaya Pappu!