Wednesday, May 23, 2012

Raw Mango & Lentil Preparation (Mamidikaya Pappu)

South Indian Vegetarian Main Course Special
Andhra Cuisine
Raw Mango & Split Pigeon Peas Lentil Preparation (Mamidikaya Pappu)
Serves 2


Raw Mango-
Split Pigeon Peas (Toor Dal/Kandipappu)- ¼ Cup

For Tempering:
Extra Light Olive Oil/Olive Pomace Oil- ½ Tsp.
Mustard Seeds (Rai)- ¼ Tsp.
Cumin Seeds (Jeera)- ¼ Tsp.
Split Black (Urad Dal/Menapappu)- ¼ Tsp.
Asafoetida (Hing/Inguva)-a Pinch
Dried Red Chillies- 1, Broken
Green Chillies- Finely Chopped

In a Pressure Cooker, boil Raw Mango pieces till soft
In another Pressure Cooker, boil the Toor Dal till the Dal is Tender enough to mash

In a Kadhai, Heat Oil & Saute the Tempering items

Add the Toor Dal & Raw Mango (boiled & hand smashed) in the Tempering
Let the Mango-Lentil mixture simmer till reduced to a thicker consistency
Sprinkle Coriander Leaves

Serve Fresh with Steamed Rice, Pickle, Dry Vegetable preparation, Simple Andhra Style Stew (Charu/Rasam), Curd!

Feel free to share your views & do let us know how this one turned out :)

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