ANDHRA MANGO DHAL - MAMADIKAYA PAPPU
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| ANDHRA MANGO DHAL - MAMADIKAYA PAPPU |
Cooking a Curry with Dhal is as often a scenario at home & to give a mild twist or try new versions of curries with Dhal/Paruppu is something I love to do. The list of dishes & curries prepared with Dhal is long enough, which gives a variety when it comes to daily cooking. When I saw this Andhra Style Dhal recipe, I was damn sure to give it a try & all the more, it was a quick fix recipe prepared with Tuvar Dhal/Pigeon Pea Dhal.
The original inspiration for this Andhra Style curry got into my head from Amulya Malladi's Novel - The Mango Season & Song of a Cuckoo Bird. In the Mango Season Novel, she even has written a brief recipe for Mango Pappu which inspired me to the core and the next time when got a few Raw Mangoes, I cooked this curry. In the novel A Cuckoo Bird, the kids at the ashram would look forward for this curry during Mango season.
The recipe was more or less similar to Thalicha Paruppu & Andhra Tomato Pappu, but the addition of Raw Mangoes in dhal literally fancied my instincts - for a person who loves tangy food, needless to say... This Andhra Style Mango Dhal gave a wonderful flavour with a high note of tanginess in its taste. We call LENTIL/DHAL as Paruppu/Parippu in Tamil/Malayalam & the same is called as Pappu in Telugu. As this recipe is cooked along with a good amount of Mangoes, the recipe gets to be known as Mamadikaya(Mango) Pappu.
Mamadikaya Pappu served with piping hot Rice & a hearty drizzle of Ghee
is an absolute treat. Combine it up with your choice of Stir-fries for a
complete meal. This Mango Pappu is a traditional recipe from
Andhra/Telangana prepared with Tuvar
Dhal/Pigeon Pea Dhal. Mangoes are cooked along with the Dhal, and then mashed & mildly
seasoned with Onions & Garlic & then the dhal is
tempered with spices which gives additional notes of flavours to this
dish. I have left a few Mango Pieces without mashing, so that I could bite into some raw mangoes from the curry.
I
usually cook Dhal in a Pressure Cooker, which
makes the cooking faster. And all the more, it is hassle-free & I
feel lot more comfortable cooking Dhal in a Pressure Cooker. Can soak
the Tuvar Dhal for about 30 Minutes if you are
cooking the Dhal in a regular Sauce Pan. Soaking facilitates fast cooking, and draining out the water used for soaking helps avoid the
bloating caused by certain Pulses. I have seasoned the cooked Tuvar
Dhal first and then have cooked it for a few minutes, which helps the
flavours to get well infused into the Dhal before tempering the Mango
Pappu.
For more Recipes with DHAL, Click here...
Cuisine - South Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM
Preparation Time - 5-10 Minutes
Cooking Time - 20-30 Minutes
For more Recipes from ANDHRA/TELANGANA CUISINE, Click here...
HOW TO MAKE ANDHRA MANGO DHAL - MAMADIKAYA PAPPU
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| ANDHRA MANGO DHAL - MAMADIKAYA PAPPU |
For Cooking the Dhal:
For Mango Pappu:
To Sauté:
For Garnishing:
METHOD:
To Cook the Tuvar Dhal:
In a Sauce Pan:
- Wash the Dhal twice or thrice or until water runs clear.
- Soak Tuvar Dhal in ample of water for about 20-30 Minutes(Optional).
- Once soaked, drain & discard the water used for soaking.
- Pour about 2 Cups of Water in a saucepan and allow it to boil.
- Add 1/2 a cup of Tuvar Dhal along with a small piece of Tamarind to the water and give a quick stir.
- Let it boil.
- Once it starts to boil, reduce the flame and cover the saucepan.
- Stir the Dhal occasionally and ensure that the Dhal is evenly cooked.
- Can add more water if required.
- Ensure that the Dhal doesn't get burnt at the bottom.
- Once cooked, switch off the flame and keep it aside.
- We need a slightly overcooked Dhal for this Mango Pappu recipe.
- Mash the Tuvar Dhal and keep it aside.
In a Pressure Cooker:
- Wash the Dhal twice or thrice or until water runs clear.
- Pour about 11/2 Cups of Water to 1/2 a cup of Tuvar Dhal.
- Add a small piece of Tamarind to the above and give a quick stir.
- Place the bowl inside the Pressure Cooker.
- Fix the gasket inside the lid and cover the pressure cooker.
- Begin cooking under pressure over high heat for a Whistle or two.
- Then lower the flame and cook for another 2 or 3 whistles.
- Switch off the flame and wait for the pressure to release.
- Once the pressure is totally released, open the lid and remove the bowl with cooked dhal from the pressure cooker.
- Mash the Tuvar Dhal and keep it aside.
For a detailed Recipe on HOW TO COOK BEANS, LENTILS & PULSES, Click here...
FOR MANGO PAPPU:
- Clean, Peel and cut Raw mangoes into pieces.
- Then Add Mango Pieces to the Dhal and cook until Mangoes turn soft & cooked.
- Once, the mangoes are cooked, retain a few Mango pieces from the dhal and mash the rest of the Mangoes along with the dhal and keep it aside.
For Seasoning the Dhal:
- Wash the Garlic with skin on.
- Pound the Garlic cloves slightly and keep it aside
- Heat oil in a Pan, splutter Mustard Seeds, Dry Red Chillies, Asafoetida Powder & Cumin Seeds(let the flame be at low).
- Immediately add finely chopped Shallots, pound Garlic, Curry Leaves and sauté until Shallots turn translucent.
- Now add mashed Tuvar Dhal & mangoes and give a quick stir.
- Add in the retained Mango Pieces & pour about 1/2 a cup of Water along with a dash of Salt & a pinch of Sugar.
- Let it cook on a medium-low flame for about 5 Minutes, or until it reaches the desired consistency.
- Garnish the Mango Dhal/Mamadikaya Pappu with finely chopped Coriander Leaves and immediately switch off the flame.
- Serve Mango Pappu hot with Rice and a hearty drizzle of Ghee.
For HOME-MADE GHEE RECIPE, Click here...
NOTES:
- Andhra Style Mamadikaya Pappu is cooked with Tuvar Dhal/Pigeon Pea Dhal.
- Can make the same recipe with Yellow Moong Dhal or Masoor Dhal too.
- Cook the Dhal accordingly.
- Care should be taken while cooking Dhal in a Sauce Pan so that it doesn't get burnt at the bottom. Adjust the amount of water and cook accordingly.
- Cook the Dhal well and mash it up before adding it along with the seasoning, or cook the Dhal Al dente to suit your preference.
- I have used about a cup of Raw Mangoes in this recipe. Adjust the amount of Mangoes to suit your taste.
- Andhra Mango Pappu curry is a tangy curry. If the Mangoes aren't tangy enough, can add Tomatoes or Tamarind to balance the taste.
- Adjust the consistency of Mango Pappu to suit your preference.
- Adding sugar helps to balance the overall taste, but it is purely optional.
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