Mamidikaya Pappu

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash partially.

2. 2

   Prepare raw mango: Peel 1 medium raw green mango. Cut flesh into small cubes — about 1 cup.

3. 3

   Cook mango with dal: Add raw mango cubes directly to the pressure cooker dal after cooking. Cook together in the remaining heat for 5 minutes until mango softens.

4. 4

   Mash together: Mash the dal and softened mango together. The mango dissolves into the dal beautifully.

5. 5

   Add water and spices: Add half cup water, 1 tsp red chilli powder and salt. Simmer 5 minutes.

6. 6

   Taste sourness: The raw mango provides sourness — adjust. If too sour add a pinch of jaggery.

7. 7

   Make ghee tadka: Heat 2 tbsp ghee until very hot and shimmering.

8. 8

   Add tadka: Add 1 tsp mustard seeds. When they pop add 3 dried red chillies, a pinch of asafoetida and curry leaves.

9. 9

   Pour tadka: Pour sizzling ghee tadka over mamidikaya pappu.

10. 10

    Serve: Adjust salt. Mamidikaya pappu should be tangy and golden. Serve with steamed rice, a dollop of ghee and papad.