Raw Mango Dal | Mamidikaya Pappu

Ingredients

• ½ cup toor dal, pigeon pea split
• ½ cup peeled & sliced raw mangoes
• 1 ¼ cup water
• 1 green chilli, slit
• ¼ teaspoon red chilli powder
• ⅛ teaspoon turmeric powder
• 2 cloves
• 1 inch cinnamon stick
• ¾ teaspoon salt
• 2 teaspoons ghee
• 2 teaspoons cooking oil
• ¼ teaspoon mustard seeds, rai
• ¼ teaspoon cumin seeds, jeera
• ⅛ teaspoon fenugreek seeds, methi dana
• 10-15 curry leaves
• ⅛ cup sliced onions
• 2 dry red chillies whole
• 2 tablespoons chopped coriander leaves

Steps

1. Wash toor dal 2-3 times and soak for 30 minutes (optional but recommended as this reduces total cooking time).
2. Add all the ingredients mentioned under for cooking dal to the pressure cooker but place raw mangoes & ¼ cup water in a separate bowl inside the pressure cooker. (See notes 1 or watch the video to see how its done)
3. Pressure cook for 3 to 4 whistles on medium heat. (See note 2)
4. Once this is done, wait for the pressure to release completely before opening the cooker. (See note 3)
5. Mash the dal well & add the cooked raw mangoes to it & mix.
6. In a small pan, melt ghee and oil on low heat, add mustard & cumin seeds and allow it to splutter.
7. Add fenugreek seeds and immediately add sliced onions & fry till onions turn golden.
8. Add curry leaves, red chillies and stir fry for 10 seconds & turn off the heat.
9. Pour the tadka on top of the dal. Garnish with chopped coriander leaves. Serve steaming hot raw mango dal with rice.