Mamidikaya Pappu

Raw mango and lentil stew, also called dal, with South Indian spices
Ingredients - Serves 4-5
  • 150 g raw sour mango, cut into large pieces
  • ½ cup split pigeon peas (toor dal) or split red lentils (masoor dal) (using split pigeon peas/toor dal will increase cooking time)
  • 3-4 green chillies, slit lengthwise (adjust based on your spice/heat tolerance)
  • 1 tsp turmeric powder
  • ½ tsp red chilli powder
  • fresh coriander, chopped, optional
  • Salt, to taste
  • For the tempering
  • 2 tbsp oil
  • ½ tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 4-5 dried red chillies, broken into small pieces
  • 6-8 curry leaves, optional
  • a pinch of asafoetida (hing)
Steps
  1. Cook the lentils separately until soft and slightly mushy
    2. Use a {pressure cooker} to speed up the cooking
  2. Place the raw mango with 3 spoonfuls of water in a bowl. Cover and {microwave} on high for 4 minutes. Set aside
  3. Heat the oil in a pan. Fry fenugreek seeds until they start to brown. Add mustard seeds and dried red chillies and fry till the mustard seeds start to splutter
  4. Add the chillies, curry leaves and a pinch of asafoetida and fry till the curry leaves wilt
  5. Mix in the raw mango, turmeric and red chilli powder
  6. Mix in the cooked lentils (dal), add up to ½ cup of water if necessary. Season with salt
    7. The sourness of the raw mango can vary. If its too sour, add more dal or more water. Adjust seasoning accordingly
  7. Garnish with fresh coriander and serve hot with rice
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