Mamidikaya Pappu

Recipe by Cook's Hideout

Bonus Dish for Week 3: Theme: A-Z Vegetarian Dishes from Andhra Pradesh Dish: M for Mamikidikaya Pappu (Raw Mango Dal) This pappu for my first pick for the Letter 'M', but it fell off the regular A-Z Vegetarian dishes from A.P. truck because of various reasons. One reason was that I made 'Nuvvulu-Mamidikaya pachadi' for N and I didn't want the same ingredient (mango) to be used in the dishes that I was posting on consecutive days. So for M I posted Menthikura pappu.

Ingredients

• 1 mango (Raw - small, peeled, seeded and diced)
• ½ cup Toor dal
• 2 chilies (Green)
• 8 - 10 Curry leaves
• 1 tsp Mustard seeds
• ½ tsp seeds (Fenugreeks (Menthulu/ methi ))
• ¼ tsp Asafoetida ((Hing))
• ½ tsp Turmeric
• 1 red chili (Dry)
• 1 tsp Jaggery ((optional))
• to taste Salt

Method

1. Pressure cook dal with turmeric powder to a soft consistency.
2. In a saucepan, heat 1tbsp oil for tempering. Add the mustard seeds and once they start popping, add fenugreek seeds. Lower the flame and when the fenugreek start browning, add the red chilies. As they turn bright red, stir in the curry leaves and asafoetida.
3. Next add the mango pieces; cover and cook for 10-15 minutes or until tender.
4. Add 1 cup of water, salt and cooked dal and simmer for 4-5 minutes. Add jaggery in the end.

View the recipe instructions at Cook's Hideout