Mamidikaya Pappu/Dal with Green Mango

How to make Mamidikaya Pappu/Dal with Green Mango

        Does anyone ever think, they are addicted to something? Not usually! Unless there comes a time when you are deprived of that one thing & your mind is constantly thinking about how good it would be, if you could get your hands on it right now. Aren't I right? One of my friend, often says - You can do anything you want, as long as you don't get addicted to that habit.

      For so many years, I was under the impression - that I had no addictions; but I'm glad that it finally dawned on me that I was, in fact an addict!!! I recently decided to go cold turkey and have been quite successful so far. I have a few more days to go, and then I can declare myself as 'clean'!! And by the way, until my next post - I'll just leave you guys hanging.........Come back soon to find out more :)

Ingredients:

Sour raw Mango, peeled & cubed - 1 no:

Red gram dal - 1 Cup

Turmeric powder - 1/2 Tsp

Salt - to taste

Red chilli powder/Paprika - 1/2 Tsp

chopped, Coriander leaves - 2 Tbsp

For seasoning:

Sesame oil & Ghee mixed - 2 Tbsp (Can skip ghee, if vegan)

Asafoetida powder - a pinch

Mustard seeds - 1 Tsp

Black gram dal - 1 Tsp
Curry leaves - 1 sprig

Green chillies - 2 no:s, finely chopped

Grated ginger/Ginger paste - 1 Tsp

1 whole Red chilli/Slit Green chilli - for garnishing

Method -

• Pressure cook dal along with Turmeric powder, to a soft consistency.
• Heat oil & ghee mixture; add asafoetida powder, mustard seeds, black gram dal & fry on a slow flame along with curry leaves, green chillies, grated ginger, grated mango, chilli powder until you get a flavorful aroma.
• Add salt and 1/2 a cup of water & let the mango cook in it. Finally add the cooked dal, add more water if needed, simmer for a few minutes & remove from heat when desired consistency (thick gravy) is acquired. 
• Sprinkle chopped coriander leaves & serve hot with steamed Rice, Roti or Naan.

Sending this recipe over to MLLA #80 event that was initiated by Susan of The Well Seasoned Cook, taken on by Lisa Turner of Food and Spice & hosted this month by Shaheen of Allotment2Kitchen.

This recipe is minimally adapted from a paper clipping from The Hindu. I added a couple of additional spices to enhance the flavor of this healthy dal. Sending it over to Srivalli's CCChallenge.