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Wash dal and transfer to a pressure cooker, add water in a ratio dal:water=1:2.
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In order to get good essence to dal, we need to add curry leaves, tomatoes, green chillies, little turmeric powder, oil and coriander leaves.
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Close the lid of the pressure cooker and cook for 4 whistle blows.
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During pressure cook, dal absorbs the flavours of all these ingredients and becomes soft.
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Remove the skin of the mangoes. If they are garden fresh and free from chemicals we need to remove the skin, just cut into medium-sized pieces and keep aside.
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In a kadai or wok add 6 tbsp. oil once it's hot, add mustard seeds, fenugreek seeds, cumin seeds, crushed garlic cloves.
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Add onions, curry leaves, dry red chillies and sprinkle a pinch of asafetida and sauté for a while.
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Once onions turn soft, add mango pieces, salt and turmeric powder. Mix and cook for 5 minutes till they turn soft.
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When raw mango is cooked, they become soft and tend to stick to the bottom so it’s a good idea to check the status.
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Add cooked dal and gently mix so that mangoes are not mashed.
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Sprinkle salt and red chilli powder, add extra water to dilute.
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Cook for a minute or two till you get your required consistency or become thick.
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Garnish Mango pappu or Mamidikaya Pappu with coriander leaves and serve hot.