Mavidikaya pappu – Raw mango daal -Andhra style

Mavidikaya pappu- Raw mango daal is a regular menu item during summers at home when raw mangoes are in season. While I had been making mango daal for years, one of my neighbour  passed on a tip many years ago which makes the daal even more flavourful. Read through the recipe to know about it.  It’s a yet another no onion, no garlic traditional Andhra recipe. Rice and mavidikaya pappu with generous amount of ghee accompanied by fried majjiga mirapakayalu is a perfect beginning to a lunch on a summer afternoon. ( To know what are majjiga mirapakayalu and to read the recipe click the link here)

Now let us look at the ingredients required and the process to make mavidikaya pappu.

Ingredients

Toor daal – 1 Cup

Mango – 1 small sized( Peeled and chopped into pieces)

Green chillies 3 to 4 ( per spice tolerance levels)

Fenugreek/ Methi seeds – 1 tsp + 1 tsp

Dry red chillies – 2

Salt to taste

For Tadka

Oil – 2 Tbsp

Mustard – 1 tsp

Urad daal – 2 tsp

Methi/ Fenugreek seeds – few

Turmeric – 1/2 tsp

Hing – a Pinch

Process

1. Clean, peel and roughly chop the raw mango into pieces and halve the chillies
2. Rinse the toor daal properly and add 2 cups of water and cook it in a pressure cooker for 3 whistles.Once all the pressure is released, then open the cooker to check if  daal is done. To test if done, mix the daal and it should fall apart. Keep this aside. 
3. In a deep Kadhai or pot add the mango pieces, 1 tsp methi and green chillies. 
4. Add salt per taste and add just enough water for pieces to sink. Cook this till mango pieces are tender and soft.
5. Now add the cooked daal into the mango pieces.
6. Let this come together for a minute. If daal is too thick add water to adjust consistency.
7. Now in a small Kadhai add 1 tsp of oil and roast 1 tsp of methi seeds and 1-2 dry red chilli. Once the methi turns aromatic. Turn off the heat and roughly grind this in a mortar pestle. You can run it in a mixer grinder too.
8. Add the coarsely ground roasted red chilli and methi powder into the daal and mix well. While we had already used green chillies for spice, and added methi seeds along with mango pieces while cooking, this roasted methi and chilli powder makes the daal more flavourful and the red chilli adds a touch of colour. 
9. In a Kadhai heat oil. Once oil is hot add urad daal, mustard and methi seeds. 
10. Once they start to splutter add turmeric and hing and turn off the heat,
11. Pour the seasoning over the daal.
12. You can garnish with fresh coriander and serve it hot with hot rice and ghee.