Mango dal/ Mamidikaya pappu

My baby has boarded his flight with mil/ fil. Yayyy! D & I are going to see them in a few hours. Can’t wait but also wondering how groggy I am going to be in the morning considering I am not going to be able to sleep till 2am :). Today was a good day overall. I stayed with my niece(s) (If I include Scotchy in the deal :D) the whole day and it felt great. I introduced her to the crazy game that I got introduced to recently.. Taco cat goat cheese pizza.. For those of you who love to play games and haven’t heard of this, please google/ amazon it.. you can thank me later :D. It’s one the most fun games I have ever played. As expected, we had so much fun today. Since the game needed 3 players min, we requested Malathy manni to play with us. Manni doesn’t usually join us so it was all the more fun with her.. Scotchy has clear FOMO.. When I was on video call with Adya & co (she was in her crate in the dining area and we were in the hall), she was barking signalling she doesn’t wanna miss out on the face time with people back home :D.

Anywho, Tash & I went grocery shopping today to stock up on some stuff with the folks coming back home and we picked up raw mango. D loves tangy/ sour stuff and I knew exactly what to make for dinner with that. Some super simple but super duper yummy mango dal it was. We had this years ago at my friend Divya’s place (her mil had made this for this). God, we all totally fell in love with it. With the mango season on, I am pretty sure this is going to be made quite often :). Try this out.. I am sure you will love it!

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Mango dal/ Mamidikaya pappu

Prep Time

10 mins

Cook Time

15 mins

Pressure release time

15 mins

 

Course: Main Course, Side Dish

Cuisine: Indian

Servings: 2 cups

Ingredients

• 1/4 cup toor dal
• 1/4 cup moong dal
• 1 medium raw mango 1/2c when diced
• 1 tsp ghee
• 1/2 tsp mustard seeds
• 4 nos garlic the Indian variety
• 1 no green chilli
• 5-6 nos curry leaves
• 1/2 medium onion 1/3c when diced
• 1/4 tsp turmeric powder
• 1 tsp kashmiri red chilli powder
• 1 tsp rock salt
• a handful coriander leaves

Instructions

Prep work

1. Wash all the veggies. Peel the mango skin and chop it into small cubes.

2. Peel the onion and chop 1/2 of it.

3. Chop green chilli into fine pieces.

4. Remove garlic skin, crush the garlic and chop it into small pieces.

5. Wash the curry leaves and the coriander leaves.

6. Chop the coriander leaves. Set it all aside.

Making the dal

1. Heat a small pressure cooker (2L or 3L), add 1t ghee. Once hot, throw in the 1/2t mustard seeds.

2. Once it starts to splutter, throw in the chopped green chilli, garlic, curry leaves and saute till the garlic starts to brown.

3. Next add 1/3c onion and saute till the onion softens and browns.

4. Now throw in 1/2c chopped raw mango, 1/2t red chilli powder, 1/4t turmeric powder, 1t rock salt, chopped fresh coriander leaves, 2c water and mix everything up.

5. Pressure cook for 6-7 whistles. Turn off the heat and let the pressure release normally.

6. Open the cooker, check & adjust for salt.

7. Mix this dal with some hot rice & some ghee.. Heaven!

Recipe Notes

1. I would have preferred this dal to be a bit more spicy. So either another green chilli in the beginning or 1/2t red chilli powder along with kashmiri chilli powder. 
2. You can use just toor dal or moong dal for this instead of mixing. That’s absolutely fine. 
3. You could use vegetable oil instead of ghee. 
4. The dal thickens once cooled down. You could add some water to thin it down.