Mamidikaya Pappu Raw Mango Dal

Method

1. 1

   Select the right mango: Use a firm, completely raw green mango — one with no yellow colour at all. The raw mango should feel hard when pressed and taste very sour with no sweetness. The sourness of the raw mango is what flavours this dal.

2. 2

   Peel and cube the mango: Peel the raw mango with a peeler or sharp knife. Cut the flesh off the seed and cut into small cubes — about 1 cm each. The mango cubes will be very firm and white-green inside. Keep aside.

3. 3

   Cook toor dal with mango together: Wash 1 cup toor dal in several changes of water. Place in a pressure cooker with 2.5 cups water, 1/2 tsp turmeric, the cubed raw mango and the slit green chilli. Cook on high until the first whistle then medium for 4 more whistles. Open after pressure releases. The dal should be completely soft and the mango cubes may have dissolved or become very soft — both outcomes are correct.

4. 4

   Mash the cooked dal: Mash the cooked dal and mango together with a large spoon until smooth. The mango sourness will have infused throughout the dal during pressure cooking. Add 1/2 cup water to adjust consistency to a flowing, soup-like texture.

5. 5

   Taste the dal: Taste the cooked dal and mango mixture. It should be sour from the mango, with the earthiness of toor dal. Add salt at this stage and stir.

6. 6

   Heat oil and temper: Heat 1 tbsp oil in a small pan on medium. Add mustard seeds — wait for them to pop. Add curry leaves (they will crackle), asafoetida and dried red chilli. Stir 15 seconds.

7. 7

   Add onion to the tempering: Add the finely chopped onion to the tempered oil. Cook on medium heat for 6 minutes until golden.

8. 8

   Add ginger and red chilli powder: Add ginger paste — stir 1 minute. Turn to low heat. Add red chilli powder — stir 30 seconds.

9. 9

   Combine: Pour the tempered onion mixture into the cooked mango-dal. Stir well. Simmer together on low heat for 5 minutes. Taste and adjust salt.

10. 10

    Finish with ghee and serve: Add 1 tbsp ghee. Stir once. Scatter coriander leaves. Serve over steamed rice.

11. 11

    Note: Mamidikaya Pappu (mamidikaya = raw mango, pappu = dal) is a seasonal Telangana and Andhra dish cooked when raw mangoes are available from March to May. The sourness of raw mango replaces tamarind as the souring agent entirely. This dal is eagerly waited for each year — the arrival of the first raw mangoes signals the season for this preparation. In summer when raw mangoes are abundant, this is eaten almost daily.