Mamidikaaya pappu/ Mango Dal

I have known to make the mamidikaaya pappu ever since I was 8. Yeah!! I love mangoes.., Raw, and ripe.., I remember Amma making use of the mango in so many different ways..., The mango juice, the sweet mango pickle, the avakais, the mango pappu, mango puliogare..., and I remember eating raw mango dipped in salt and chilly powder!! That is heaven!!!!!!!!!!!!!! Today's recipe is of the very tangy and very, very yummy Mamidikaya Pappu...

Mamidikaya Pappu / Mango Dal:

Serves: 2

Preparation Time: 30 minutes

Ingredients:

• 3/4 cup Arhar dal (Kandi pappu)
• 1 medium sized Raw Mango
• 1 medium sized Onion, Chopped into big chunks
• Chilly Powder and Salt, to taste ( you can use green chillies instead of Chilly powder)
• 1/2 tsp Turmeric
• 2 tsp Ghee, for tempering
• 1/4 tsp each of Cumin, Mustard and Urad Dal
• 3 Dried Red Chillies
• Few Curry Leaves
• A pinch of Asafoetida
• 5-6 Garlic Flakes, you can either chop them finely or use them as a whole.

Method:

Wash, dry, peel and cut the mango into small pieces avoiding its core. In a pressure cooker, add the Arhar dal and wash it clean. To this, add the mango pieces, the chopped Onions, the turmeric and the chilly powder/green chillies. Add 1 and a 1/2 cup water and pressure cook for 10 minutes or until the cooker gives out 3 whistles. Turn off the heat and let the contents cool. Later, add salt to the dal and mash properly. Keep aside. in a pan, heat the ghee. Split the red chillies and add them to the ghee along with the garlic and the curry leaves. Now add the cumin, mustard and the Urad dal. Add the asafoetida and let the entire contents splutter. To this tempering, add the dal and give the entire mixture a proper stir. Cover and cook on medium heat for 5 minutes. Transfer th contents to a serving dish. Serve with hot rice along with ghee and avakai ( mango pickle). Yummmm!!!! Drool drool!! :D

Summer Special: Tomato Dal and Summer Rasam

Summer is here.. and HOW!!!!!!! Phew.., I remember my childhood days when we used to eagerly look forward to the Summer.., the reasons were many.., Vacations and Mangoes being the topmost.., But now.., things have definitely (yeah DEFINITELY) changed a lot.., From a few years.., i have started to dread Summer., The heat definitely has gone up considerably., but what is more irritating are the power cuts., the mangoes aint the good ol' mangoes either.., Haaan but what has not changed are the Vacations and the family get togethers.. :) So here are two of my favorite Summer recipes.., Tomato Pappu (Dal/lentils) and Pacchi Pulusu which I so fondly call "Summer Rasam". The combination of both is a must try.., So here goes...

Tomato Dal

Serves: 2

Ingredients:

• 3/4 cup Arhar dal (Kandi pappu)- (Boiled with 1 tsp oil and 1/2 a tsp Tumeric pwd/Haldi and mashed to form a coarse paste)
• 2 Bengaluru Tomatoes (Diced into quater inch cubes)
• 1 Onion ( finely chopped)
• 3 Green Chillies (finely chopped)
• 2tsp Tamarind pulp
• Salt and Chilly Pwd to taste
• Oil for cooking
• Coriander leaves for garnishing

For Seasoning/Tadka:

• 2tsp Ghee
• 1/2 tsp each of Mustard and Cumin seeds
• 4-5 pods of Garlic
• 1/4 tsp Asafoetida/Hing
• 2-3 red Chillies ( Chopped)
• Some curry leaves

Method:

In a pan, heat about 2 tsp oil. Add the Chopped Onions, Green Chillies and saute lightly. Add in the tomatoes and cook till they are nice and soft. Mash roughly. Later, add in the boiled Dal, the Tamarind pulp, Salt and Chilly pwd. Simmer and cook for 5-7 minutes. In another pan, heat the Ghee. Add the Mustard and cumin seeds and let them splutter. Now, add the Red chillies, the curry leaves, garlic pods and asafoetida and immediately pour this mixture into the Cooked dal. Give it a light stir and remove from the flame. Garnish with chopped coriander leaves and serve hot. Lovely and yummmmmy Tomato dal is done.. :)

Summer Rasam

Serves : 2

Ingredients :

• Tamarind, the size of a lemon
• 1 and a half glass water
• 1 Onion ( finely diced)
• 4-5 Green Chillies ( finely Chopped)
• A tsp of Sugar/Jaggery pwd
• 1 and a half tsp Ellu Podi/Nuvvula Podi/ Til /Sesame Pwd
• Salt to taste
• Chilly Pwd (optional)
• 1/2 tsp Chat Masala
• Juice of Half a lime (optional)
• Lemon Zest (optional)

For The seasoning/ Tadka:

• 1 tsp oil
• 1/2 a tsp each of Mustard and Cumin seeds
• 3 red Chillies ( halved)
• A pinch of Asafoetida
• Some curry leaves

Method:

Soak the tamarind in water for 15 minutes., Later, mash the tamarind properly. Strain the mixture. To this, add the juice of lemon (only if you like it to be extra tangy.., like I do) and some lemon zest. Add the chopped Onions and green chillies. Add the sugar, the ellu podi , chat masala, chilly pwd and salt to taste. In a pan heat oil. Add the mustard and cumin seeds and let them splutter. Later add in the red chillies, curry leaves and the asafoetida. Pour this into the tamarind mixture. Garnish with coriander leaves. SERVE COLD.

Yeah this dish does a lot of good.. esp in the summer. The raw onions act as a coolant and bring down the body temperature considerably..,

Thats it for now.., hope you try out these simple but yummy dishes.. :D

Happy Cooking!!

Byeeeees!!!!