I love the mango season and when there are a few different varieties growing at home, there is no dearth of dishes to use them in!
The recipe for mavidikaya pappu or raw mango dal is simple and quick. We make pappus that have a thick consistency and it’s best eaten with rice and ghee. Papads and curd chillies pair well, but that’s a no brainer:)
Ingredients
1 small raw mango (see notes)
1/2 cup toor dal
1 tbsp oil
1/4 tsp mustard seeds
1/2 tsp chana dal
1/2 tsp urad dal
1/4 tsp fenugreek seeds
3 dry red chillies, broken in half
2 green chillies, slit lengthwise
10-12 curry leaves
1 tsp red chilli powder
1/4 tsp turmeric powder
A pinch hing/asafoetida
Salt, to taste
Instructions
1. Pressure cook toor dal with 1-1.5 cups water (medium flame, 4 whistles). Set aside once pressure has released naturally.
2. Peel and chop the mango into 1-1.5 inch pieces.
3. Heat oil in a pan; add mustard and once it splutters, add the urad dal and chana dal. Then add fenugreek, hing, red chillies, curry leaves and green chillies.
4. Add mangoes and turmeric powder, 1/4 cup water, cover and cook until mangoes are tender. Then add red chilli powder and mix.
5. Add the cooked toor dal, salt and cook for 5-10 minutes. Transfer to a serving bowl. Best eaten with hot rice and ghee.
Notes
1. The quantity of raw mango can depend on the sourness of the mango. Taste a small piece and adjust quantity. If the mango is not very sour, add a little tamarind pulp at step 4.
2. Spice level can be adjusted as per preference.
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