Cuisine: Andhra Pradesh state of India
Ingredients:
Raw mango – 1
Red gram dal (Toor dal) – 2 cups
Water – 4 cups
Green chillies (slit) – 4
Salt – as required
Turmeric powder – ¼ teaspoon
Seasoning:
Mustard seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Dry red chilies (break into half) – 5
Garlic cloves (Put a grew in the middle of the each clove) – 10
Curry leaves – 2 sprigs
Oil – 2 tablespoons
Method:
Peel and chop the mango into big-sized cubes. Leave some pulp on the seed also. You can put the seed also in the curry. We can eat the flavored pulp on the seed after the curry has cooked. Take a vessel and put red gram dal and water. Cook till the dal has half cooked. Then add chopped mango, the seed of mango, and green chilies. Cook till the mango pieces have softened. Then add salt. In another pan, put oil and add mustard seeds and cumin seeds. After the mustard splutter, add broken dry red chillies and garlic. After they turn golden brown, add curry leaves. Add this seasoning to the cooked dal. Serve Pappu mamidikaya / Dal mango along with plain rice.
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