Dhal with Sour Raw Mangoes,
Mamidikaya Papppu, Manga Paruppu, Aam ki dhal
Think of Andhra Pradesh(a state in India, speaking Telugu) food the things that flash are Gongura(sorrel leaves), Red Chillies and Mangoes..We Andhrites make the best use of Mango in all stages..Raw sweet Mangoes are used to make spicy delicious pickles, Sour mangoes are added with other ingredients like brinjal(egg plant), mutton etc or just cooked by themselves to make a yummy dish. Out of many mouth watering dishes that come to our mind..tempting Mango dhal is one. Toor dhal cooked with raw sour mangoes and tempered with spices in ghee..eaten with hot rice and spicy Andhra Mango pickle is something detectable..
Enjoyed this Mango dhal to the core growing up in Andhra every summer. Here though we get raw mangoes through out the year..we have to carefully pick the right green sour kind in stores..Its the sourness that really gives the that exceptional taste to the dhal. The flavour of this dish has to experienced than said...a must try.
To cook the dal & Mango:
2 Sour raw Mangoes, skin removed and cut into small pieces, along with the seed inside.
1-1/4 cups Toor Dal
2-1/2 cups Water
4 pods Garlic
4 Green Chillies slit
1/2 Tsp Turmeric Powder
1 tsp gingely oil
Salt to taste(To add after the dal is cooked)
For Tempering/Talimpu/Tadka :
1 Tbsp Ghee or Gingely(sesame) Oil
1/2 tsp Mustard Seeds
4 Red Chillies broken
1 Small Onion cut length wise
4 Small garlic Pods with skin(Slightly beaten)
A few Curry leaves
A hint of Hing/Asafoetida
Wash dal and add cut mango pieces along with the mango seeds.
Pressure cook dal and Mango with all the other ingredients to cook the dal.
Mash dal adding required salt once cooked.
In a kadai heat oil and add all the tempering ingredients after the mustard splutters.
Fry a little and then add the cooked dal and mix it thoroughly.
Garnish with Coriander if desired.
Serve hot with Rice or Rotis.
Off late I started making this as an accompaniment for Lemon rice or Tamarind rice.