Mango dal recipe/ Mamidi kaya pappu

 

Mango dal/ Mamidikaya pappu

Raw mangoes

 Raw mango or green mango is a versatile fruit that can be used in a plethora of recipes, from appetizers to desserts. It is a staple in Indian cuisine, where it is used in chutneys, pickles, and curries. Raw mango has a sour and tangy taste that can add a fresh and zesty flavor to your recipes. Here are some easy and delicious raw mango recipes that you can try. Green mangoes are rich in nutrients  with many health benefits. Green mangoes are  high in Vitamin C, Vitamin A, calcium, and magnesium which are useful for releasing toxins from your body.

We can make various dal   recipes with green mangoes in summer season.

You might like my other dal recipes also here:

Vakkaya Pappu / Pickleberry dal

Tomato pappu ( Dal with tomato)

Totakura pappu with Moong dal

 Mango dal with toor dal: This recipe combines the goodness of toor dal with the sourness of mangoes, resulting in a delicious and nutritious dish.

Mango dal with moong dal: This recipe is a slightly lighter version of the above recipe, as moong dal is used instead of toor dal. It has a slightly different taste and texture, but is equally delicious.

Mango chana dal: In this recipe, chana dal is cooked with mangoes and a variety of spices to create a hearty and flavorful dish that is perfect for a cold evening.

Raw mango dal: This recipe uses raw mangoes instead of ripened mangoes, resulting in a tangy and delicious dal that is perfect for summer.

Sweet mango dal: This recipe combines the sweetness of ripe mangoes with the savory flavors of dal to create a unique and tasty dish that is perfect for any time of year.

Spicy mango dal: For those who like their food spicy, this recipe combines chilies and other herbs and spices with the sweetness of mangoes to create a flavorful and zesty dal that is guaranteed to please.

Mango sambar: This South Indian dish is a variation of the traditional sambar, with the addition of ripe mangoes adding an extra layer of sweetness and flavor.

Mango coconut dal: In this recipe, coconut milk is added to dal to create a creamy and flavorful dish that is perfect for serving over rice or with Roti.

Mango peanut dal: This recipe combines the sweetness of mangoes with the nutty flavor of peanuts to create a hearty and delicious dish that is perfect for lunch or dinner.

Mango rasam: This tangy and spicy dish is a South Indian specialty, with the addition of mangoes adding a sweet and sour twist to the traditional recipe.

In addition to that raw mango salad, aam panna, raw mango curry, raw mango pickles are more popular in different regions of India. These recipes are easy to make and perfect for summer season.

For making mango dal or mamidikaya pappu required ingredients are here:

Ingredients:

• Green mangoes - 2 medium sized
• Green chilies - 3 or 4
• Red chili - 1
• 1 sprig of Curry leaves 
• Turmeric powder - 1tsp
• A pinch of hing - 
• Salt as needed
• Oil - 1tbsp
• Mustard seeds- 1 tsp
• Cumin seeds - 1tsp

Method:

1.Wash and soak 1 cup of toor dal for 30 minutes.

2.In a pressure cooker, add the soaked dal, 2 cups of water, 1/4 tsp turmeric powder, and a pinch of salt. Cook for 3-4 whistles or until the dal is soft and cooked.

3.Peel and chop 2 green mangoes into small pieces.

4.In a pan, heat 2 tbsp oil and add 1/2 tsp of mustard seeds, 1/2 tsp of cumin seeds, chopped red chili, a pinch of hing (asafoetida), 8-10 curry leaves, and 2-3 green chilies chopped.

5.Add the chopped mangoes and cook for 2-3 minutes until they are slightly soft.

6.Add the cooked dal to the pan with the mangoes and mix well.

7.Add salt to taste and simmer for 5-7 minutes until the dal and mangoes are well combined.

8.Serve hot with rice or chapatis. Enjoy your raw mango toor dal with Sun dried Curd Chili Recipe - Majjiga Mirapakayalu - Voora mirapakayalu or Boodida Gummadi Kaya Vadiyalu Recipe - Ash Gourd Vadiyalu  as a side dish.

 

Vakkaya Pappu / Pickleberry dal

Vakkaya pappu or pickle berry dal recipe;

        Vakkaya pappu or pickle berry dal (cranberry dal ) is a  famous cuisin of Andhra pradesh. Carissa carandas is its scientific name. They look like cherries. The taste of vakkaya is different sour and tangy flavor. We can make various tasty and healthy dishes like dal, pickle, chutney and rasam .

         Ingredients :

• Vakkayalu - 200 grams
• Mustard seeds - 1/2 tsp
• Jeera (cumin seeds)- 1/2 tsp
• A pinch of hing
• A sprig of curry leaves
• Green chilies - 2
• Oil - 1/2 tbsp
• Red chili - 1
• Red chili powder - 1 tsp
• Salt - 2 tsps or as needed
• Tur dal  ( kandi pappu ) - 200 g

Method :

1. Wash the vakkayalu / pickle berry in water.
2. Wash and soak the tur dal for half an hour.
3. Place the vakkaya /pickle berry pieces along with tur dal  in pressure cooker.
4.  Cut them with knife and remove the seeds.
5. Cut the green chilies and red chilies into pieces.
6. In a pan heat the oil and add the mustard seeds and let them crackle.
7. Now add cumin seeds , hing and red chili pieces . Fry till aroma comes. Then add curry leaves, green chilies and fry for few more minutes.
8. Now add cooked tur dal along with cooked vakkaya pieces. Mix thoroughly.
9. Add red chili powder and salt. Mix well.  Cook for 2 more minutes.
10. Now the vakkaya pappu is ready. Serve with hot rice along with papads or curd chilies.

Tomato pappu ( Dal with tomato)

        How to make tomato pappu |Tomato dal andhra style
Tomato pappu is the  traditional andhra  dish for rice or chapathi.  You can prepare this easy tomato pappu at any season. This delicious and tangy tomato dal (lentils)is loaded with protein and coriander leaves and curry leaves give rich aroma when tempering in hot oil.

My youtube video is here: Have a look and subscribe.

Tomato pappu is a spicy and tangy dish in south Indian cuisine and it is the favorite one  for my family .Today I have prepared tomato pappu and the process is here.

Ingredients:

• Medium sized Tomatoes -2 
• Tur dal (kandi pappu)- 1 cup
• Tamarind juice - 1/2tea spoon
• Garlic pods - 3
• Red chili powder - 1 tsp
• Green chilies - 2
• Curry leaves
• Coriander leaves
• Salt as required
• Oil - 1 tbsp
• For seasoning :
• mustard seeds -1/2tea spoon
• cumin seeds (jeera) - 1/2 tea spoon 
• Red chilies -2 flakes 
• garlic flakes (if interested)
• onion -1 (small sized)
  
  
  
  
  
  
   

Method :

 Wash the tur dal well with water.   Tur dal (kandipappu) should have been  soaked for 15 to 20 minutes before cooking.
By doing so you can save the fuel (gas ). Cut the onions and green chilies .  Wash the curry leaves and  coriander leaves and set aside.

Cook the tur dal (kandi pappu) in pressuer cooker .Take a ladle and make fine paste the tur dal and add tamarind juice ,red chilly powder and above fried seasoning ingredients and mix well .After  that put a pan on the stove,pour a tea spoon of oil ,after heating add mustard seeds  Let them splutter,Then add jeera ,red chilies, green chilly pieces, onin pieces, garlic flakes and curry leaves.Let them fry for few minutes.
  in a low flame for few minutes Garnish with coriander and serve with rice or roti.Some friyums  like papads or curd chilies are the best side dish for Tomato pappu





  

Tomato pappu

Totakura pappu with Moong dal

Ingredients :

• Totakura(Amaranth) leaves -2 cups
• Moong dal -1 cup
• Tamarind extract or a small sized lemon
• Red chillie (break into pieces) -1
• Green chillies-2
• Garlic cloves-2
• Onion-1
• Oil-1 tbsp
• Mustard seeds-1tsp
• Jeera -1 tsp

Method :

Wash Totakura leaves and Moong dal thoroughly with water and put them in the pressure cooker

After 3 whistles turn off the stove. Place them in a vessel and mash well. Add tamarind juice and bring it to boil. Season with mustard seeds,jeera, red chilli pieces, garlic, onion, green chilli slices. Mix well Add some coriander leaves for good taste.

If you don't like to add tamarind juice, add lemon juice after cooking just for that hint of tanginess.