Authentic Raw Mango Dal (Mamidikaya Pappu)
Ingredients
- 1 cup Toor Dal (split pigeon peas), rinsed
- 1 medium unripe green mango (peeled and chopped into cubes)
- 1 medium onion, finely chopped
- ½ tsp turmeric powder
- 2 tbsp ghee (or vegetable oil)
- 1 tsp mustard seeds & 1 tsp cumin seeds
- 2 dried red chilies, broken
- 3 cloves garlic, minced
- Fresh cilantro for garnish
Instructions
- Cook the Dal: In a pot or pressure cooker, add the rinsed toor dal, turmeric, and 3 cups of water. Boil (or pressure cook for 10 mins) until the lentils are completely soft and mushy.
- Boil the Mango: While the dal cooks, place the chopped green mango and onions in a separate small pot with 1 cup of water. Boil for 10 minutes until the mango chunks are tender but not completely dissolved.
- Combine: Pour the boiled mango and onion mixture directly into the cooked, mashed lentils. Add salt to taste and let it simmer on low.
- Make the Tempering (Tadka): In a small pan, heat the ghee over medium heat. Add the mustard seeds and cumin seeds. Once they start to pop, add the dried red chilies and minced garlic. Sauté for 30 seconds until the garlic is golden and fragrant.
- Finish and Serve: Pour the hot spiced ghee mixture directly over the simmering mango dal. Stir well, garnish with fresh cilantro, and serve hot over steamed basmati rice.
related
Recipes
Vietnamese Green Mango Noodle Bowl with Beef
Lunch & Dinner
Cook Time
60 min
Cuisine
Thai Vietnamese
