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Wednesday, September 9, 2009

Mango Dal / Mamidikaya Pappu

మామిడికాయ పప్పు:
Pappu, the signature dal dish from Andhra (one of the South Indian states) is simple to make with the basic ingredients from an Indian kitchen and usually brings out the flavors and characteristics of the vegetable being used. However, it should be noted that all vegetables are not used to make pappu. If we make a list of pappus being made, some stand out in the crowd. Mamidikaya pappu (mango dal), (leafy greens like) gongura & chukkakoora pappus are mouth watering, absolute Andhra classics.
I have given here the recipe for mamidikaya pappu, which is one of our family favorites. Mango dal, the protein rich dish with the tart mangoes and the flavorful asafoetida and curry leaves would please any palette.

Ingredients required:
1 cup toordal
1 small firm, green mango - peeled, seeded and chopped into cubes (I had about a cup.)
2 tsp salt
2 tsp chili powder

Thick tamarind juice/puree (Use as needed. I had used about 1/8 th cup.)
Cilantro to garnish (optional)
For tadka /popu: 1 -2 tsp canola oil /peanut oil/ghee, 1 tsp each of mustard seeds & cumin seeds, few curry leaves, a pinch of asafoetida

How to cook:
Wash the dal with water twice and throw away the cloudy water. Cook the dal with 2 cups of water and 1/4 tsp of turmeric powder in a pressure cooker till done.
The sourness of the mango sometimes doesn't let the toordal cook properly. You can therefore cook the mango cubes in another container (while cooking dal) in the cooker or cook separately in a sauce pan adding a little water.

Mash the cooked dal with the back of the ladle to get a smoother consistency. Add the cooked mango cubes (sans water), salt, chili powder and tamarind if using. Mix all the ingredients well with the ladle. Check the taste and adjust the salt/chili/tamarind if needed. Turn on the stove and let the dal simmer for about 5 minutes for all the flavors to mingle.
Mean while, heat the ghee/oil in a small pan. Add the mustard & cumin seeds. When the mustard seeds start to pop and the cumin seeds turn brownish add the curry leaves and asafoetida. Turn off the stove and this tadka to the cooked dal and mix well. Garnish with minced cilantro if using.
How to serve:

Serve this with a small mound of rice and a tsp of ghee. Serve a koora (subzi), pickle and yogurt along and you would have a heavenly, Andhra style bhojanam.

A note from my kitchen:
Pick the sourest kind of green mango you can, for this dal. See that it is very firm to touch and green in color. The signature flavor of the dal is lost with out the sourness.
Some mangoes which appear greener from outside may have a yellow, sweeter flesh inside which will not work for this recipe. That kind is good to eat as it is or left to ripe than cooking.
Also the requirement of tamarind in this recipe depends upon the sourness of the mango being used. If the mangoes are really sour as back in India, tamarind may be omitted. I get sour mangoes but not that mouth puckering variety and so I happen to use tamarind.

For tamarind juice, soak about a lemon sized tamarind in water or nuke it in a microwave (of course, with half a cup of water added) for about a couple of minutes. Squeeze the tamarind using your fingers or passing through a sieve. Discard the seeds and fibre. Use the thick puree extracted as required and save the rest for later use.
If using the ready made tamarind paste, the quantity mentioned above varies.

This goes to Susan's 'My love affair with legumes' -& "The Fifteenth helping' is being hosted by Sia of 'Monsoon spice' this month.

Leave a Comment


Happy cook said...

Yumm yumm, now pass me a plate of hot rice and pickle and that dal.

chakhlere said...

wow!! Its is really yummyyyyyyyyy!
Just loved it too much.

mona said...

Delicious clicks! you are teasing us all! Wish I could enjoy your dal with plain rice right now.

AshKuku said...

The picture itself delivers a taste of the dal on my taste buds. And the look resembles a BISI BELE BATH of Karnataka. Awesome!!!!!



Varunavi said...

Pappu noru urestundi,yumy click :)

Me blog chala bagundi