Mango Pappu

1 cup Toor dal – Kandi pappu
1 Raw Mango
2 - 3 Green Chilies
5 - 8 Garlic Pods : Optional
Few Curry Leaves
Sambar Powder
Small Marble sized Tamarind

Soak tamarind in hot water and make juice adding less water.

Peel and cut mango into small pieces. Do not discard the nut,it can be used.

Dry fry toor dal in a skillet till the dal is nicely roasted and emits aroma.
Wash and add water (for the dal 1: 2 for each cup of dal) in a vessel. Cook both dal and mango pieces in different vessels in a Pressure cooker till the dal is nicely done. Remove, add salt to the dal and mix well keep aside.

Take 2 tsp of oil in a sauce pan and make tadka (poppu) with jeera, mustard seeds, few fenugreek seeds, hing and a red chili. Add chopped garlic, green chilies, curry leaves and fry for a few seconds.

Then add cooked mangoes, cooked dal, turmeric, 1 tsp sambar powder, tamarind juice and salt. Bring to a boil, cook for a few minutes more and remove from flame. It can be done liquidy or semi solid according to the taste. Taste for salt and adjust seasonings.

Mango pappu with hot rice and vadiyam, magiga mirapakaye or appadam is excellent.

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