Mamidikaya Pappu | Andhra Style Raw Mango Dal | Kairi Dal | Aam Dal
Aruna
This is the recipe for Mamidikaya Pappu, the Andhra Style Raw Mango Dal. I absolutely love this tangy dal that needs just some hot rice and ghee to make for a complete meal.
Add the mango pieces to a largish vessel and add 1/2 cup water.
Making Mamidikaya Pappu | Andhra Style Mango Dal
Pressure cook the dal and mango over medium flame for 15 minutes or 4 whistles.
Let the cooker cool and remove the dal and mango from it.
Add salt and turmeric to the dal, and mix the dal well till it is completely mashed. At this stage do not add more water to the dal.
Add cooked mango along with any water in it to the mashed dal, and mix well. The dal must be thick in consistency and just short of pouring consistency.
The Tempering
In a ladle, heat the oil.
If you are using garlic, add the garlic pods and let them brown a bit.
Add the mustard seeds and cumin seeds, and wait for the mustard seeds to crackle.
Add split red chillies and curry leaves, and stir-fry for for a few seconds.
Add the tempering to the Mamidikaya Pappu and mix well.
Serve the Mamidikaya Pappu with steamed rice topped with ghee, Avakai, and some papad.