Ingredients
- Kandipappu/ Toor Dal - 100 gms
- Green Mango - 1, medium sized
- Onion - 1, medium sized, chopped
- Green Chillies - 2
- Turmeric powder - ¼ tsp
- Red chilli powder - 1 tsp
- Ginger 1” – finely chopped (optional)
- Salt to taste
To Temper (Talimpu /popu/ thiragamatha)
- Avalu/ Mustard Seeds - 1tsp
- jeelakara/ Cumin seeds – 1 tsp
- Urad dal – 2 tsps
- Channa dal – 2 tsps
- Dry red chillies – 4, broken into two
- Curry leaves – 2 sprigs
- Garlic – 2-3 pods, crushed
- Asafoetida a pinch
- Oil/ghee – 2 tbsp
To Garnish
Coriander Leaves
Preparation Method
Soak mango in water for 10-15 minutes. (Do this before washing any vegetables) Doing this ensures that the vegetable is clean with any pesticides sprayings remaining on it. Peel the skin & cut the mango into cubes.
Add mango cubes, washed toor dal, onion, slit green chillies, chilli powder, turmeric powder in 2 cups in a pressure cooker. Cook for 4 whistles.
Cool and open the cooker lid. Add salt & smash the dal with pappu guthi or blender.
Take a pan and add oil/ghee.
Add mustard, once it pops out, add cumin seeds, urad dal chana dal, red chillies, asafoetida, garlic & curry leaves. Fry until the garlic turns brown.
Transfer this to the dal mixture. Mix well & Keep on the stove for few minutes and remove.
Close with a lid.
Garnish with coriander leaves.
Serve with hot steamed rice and ghee, a fried curry (vepudu) and appadallu/vodiyallu
Variations
- The mango can be with skin also to give tarty flavor to the dal.
- Tamarind and tomatoes can be added if the mango variety is less sour.
- If you don’t want use pressure cooker. Cook toor dal in a open vessel with turmeric powder, once it has been half cooked, add mango pieces & rest of the ingredients and cook until its soft. Mash and do temper.
- Some of the mango pieces can be left without smashing.
