Mamidikaya Pappu (Raw Mango Dal)

Ingredients:

Kandipappu (Toor dal) - 1 cup

Raw mango - 1 (medium)

Onion (small) - 1

Green chillies - 4-5

Turmeric - 1/4 tbsp

Salt - as per taste

Water - 3 cups

To temper:

Mustard seeds - 1/4 tbsp

Cumin seeds - 1/4 tbsp
Fenugreek seeds - 1/8 tbsp (optional)

Red chillies - 2

Hing - pinch

Crushed garlic pods - 3-4

Curry leaves - few

Oil/Ghee - 1 tbsp

Procedure:

1. Peel off the outer layer of raw mango, chop them in to small chunks and keep aside.
2. Now transfer measured toor dal in to pressure cooker and wash thoroughly.
3. After discarding all the excess water, add chopped raw mango, roughly chopped onion, slit green chillies, turmeric, water and close the lid. Place weight on the top and heat the flame.
4. After hearing one whistle, transfer flame to low-medium and cook until you get 3-4 whistles.
5. After sometime, when all the steam escapes of its own, open the lid and mash it thoroughly with a ladle or dal masher.
6. Add little hot water, if required to get desired consistency. Adjust salt and keep aside.
7. Take a small kadai, heat oil or ghee. Add fenugreek seeds, mustard seeds, cumin seeds and let them splutter. Then add red chillies, crushed garlic pods and give a nice stir. Once they are done, add curry leaves, hing and switch off the flame.
8. Transfer the tadka immediately in to the dal. Stir well and serve hot with white rice by adding a drop of ghee and your favorite side dish or papad.

TIP: The quantity of raw mango may vary based on the sourness of the mango you use.

After cooking dal, if you feel that the sourness is insufficient, adjust it by adding required amchur powder.
If your toor dal does not cook easily, it is advisable to cook dal and mango separately and later mix together.