Mamidi kaya pappu (Raw Mango Dal)
The “king of fruits” has been around for at least 6,000 years. Native to India and Burma, this sweet fruit was described in the ancient Sanskrit literature — for example, in Valmiki’s Ramayana. The mango was also the fruit of the kings in ancient India, where princes used to pride themselves on the possession of large mango gardens. Green mango could be picked long before ripening while it is still hard. The fruit is grated and added to dals and vegetables, or made into chutneys and pickles. The ayurvedic qualities of green mango are sour, astringent and cooling. However, prepared ayurvedically, in combination with spices in dal and chutney they help digestion and improve the flavor of food.
This is one kind of dal which is a favorite to a lot of Indians. Even foreigners sample this dish which is a delightful combination of sweet and sour and titillates the taste buds making you wanting more.
Mamidi Kaya Pappu (Raw Mango Dal)
Preparation of Mango Dal which consists of a combination of sacred Indian lentils and the king of fruits to make a dish whose taste is out of this world!!!!
Ingredients
- 3/4 Raw Mango (Cut to small pieces)
- 1/4 Cup Tur Dal
- 1 Onion (Peeled and Cut)
- 6 Dry Chillies
- 3/4 tsp Salt
- 1/2 tsp Turmeric
- 1/2 tsp Jeera
- 1/4 tsp Mustard
- 5 Garlic Cloves
- 1 Tea Spoon Channa Dal
- 1 Tea Spoon Urad Dal
- 6 Curry Leaves
Instructions
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Put the following in a pressure cooker:
Oil
Coriander seeds
Tur Dal
Chillies
Onion
Salt
Turmeric
Raw Mango
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Fry for some time.
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Then pour water and cook for 7 min till the whistle blows.
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Open the cooker and grind the dal.
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Take a pan and add the following:
Jeera
Mustard
Curry Leaves
Channa Dal
Urad Dal
Garlic Cloves
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Cook till they splutter.
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Then add the mixture from the pan to the cooker containing the ground dal and mix nicely.
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The dish is ready and can be served. Tastes better when hot.
