Raw Mango Dal | Mamidikaya Pappu

Ingredients

• 1/2 cup toor dal (pigeon pea split)
• 1/2 cup peeled & sliced raw mangoes
• 1 1/4 cup water
• 1 green chilli (slit)
• 1/4 teaspoon red chilli powder
• 1/8 teaspoon turmeric powder
• 2 cloves
• 1 inch cinnamon stick
• 3/4 teaspoon salt
• 2 teaspoons ghee
• 2 teaspoons cooking oil
• 1/4 teaspoon mustard seeds (rai)
• 1/4 teaspoon cumin seeds (jeera)
• 1/8 teaspoon fenugreek seeds (methi dana)
• 10-15 curry leaves
• 1/8 cup sliced onions
• 2 dry red chillies whole
• 2 tablespoons chopped coriander leaves

Instructions

1. 1

   --- For Cooking Dal ---

2. 2

   For cooking dal: Wash toor dal 2-3 times and soak for 30 minutes (optional but recommended as this reduces total cooking time).

3. 3

   Add all the ingredients mentioned under for cooking dal to the pressure cooker but place raw mangoes & ¼ cup water in a separate bowl inside the pressure cooker. (See notes 1 or watch the video to see how its done)

4. 4

   Pressure cook for 3 to 4 whistles on medium heat. (See note 2)

5. 5

   Once this is done, wait for the pressure to release completely before opening the cooker. (See note 3)

6. 6

   Mash the dal well & add the cooked raw mangoes to it & mix.

7. 7

   --- For Tempering / Tadka: ---

8. 8

   To add tempering: In a small pan, melt ghee and oil on low heat, add mustard & cumin seeds and allow it to splutter.

9. 9

   Add fenugreek seeds and immediately add sliced onions & fry till onions turn golden.

10. 10

    Add curry leaves, red chillies and stir fry for 10 seconds & turn off the heat.

11. 11

    Pour the tadka on top of the dal. Garnish with chopped coriander leaves. Serve steaming hot raw mango dal with rice.