{"id":355,"date":"2006-03-27T10:45:46","date_gmt":"2006-03-27T15:45:46","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2006\/03\/27\/maamidikaya-pappu-mango-dal\/"},"modified":"2010-06-25T08:16:07","modified_gmt":"2010-06-25T13:16:07","slug":"maamidikaya-pappu-mango-dal","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2006\/03\/27\/maamidikaya-pappu-mango-dal\/","title":{"rendered":"Maamidikaya Pappu (Mango Dal)<\/small>"},"content":{"rendered":"

We celebrate Ugadi<\/a> (New Year) festival on 30th of March this year, and Ugadi<\/a> is all about mangoes traditionally. Back in India, we decorate our houses with mango leave garlands; at home we prepare recipes with unripe mangoes. You see, by March and April, the bazars<\/em> are usually flooded with mangoes. First the unripe mangoes in a beautiful shade of pure green, then golden yellow colored ripe mangoes make an appearance at local ‘ritu bazars’ <\/em>tantalizing the senses. No wonder, we celebrate mango season with a festival.<\/p>\n

But here, where I live, green mangoes are hard to come by. I had to travel 100 miles, paid humungous amounts, just because I couldn\u00e2\u20ac\u2122t resist a beautiful tradition and I’m very lucky to get them. With the green mangoes I purchased, here is one, an original Andhra recipe – ‘Mango dal’. Green mango cooked with toordal<\/a>. Little bit tart, fruity with a hint of caramel undertones from mango and earthy nutty smoothness because of toor dal – is a taste that one will never forget.<\/p>\n

\"Green<\/a>
\n

Green mango, Chilli Powder, Turmeric, Toordal and onion – Ingredients for Mango dal<\/small><\/center><\/p>\n\n\n
Recipe:<\/strong> <\/td>\n<\/tr>\n<\/table>\n

1 green mango
\n1 medium sized red onion – sliced into big chunks
\n4 fistfuls of toor dal<\/a> (¾ cup)
\n1 teaspoon of chilli powder
\n¼ teaspoon of turmeric
\n½ teaspoon of salt or to taste<\/p>\n

Popu\/<\/span>Tadka<\/span><\/a>
\n1 tsp of peanut oil or ghee
\n1 tsp of each – mustard seeds, cumin, urad dal, chana dal
\n4 to 6 dried red chilli pieces and curry leaves
\n2 garlic cloves – finely chopped<\/p><\/blockquote>\n

1.Wash green mango thoroughly to remove any pesticide sprayings. Dry it with a towel then cut it into small cubes. I don’t like to peel the mango skin for this recipe. The tough outer skin of mango, imparts kind of tarty flavor to the dal, so following the tradition, I keep the skin. Scrape any white flesh attached to the seed with a peeler and then only discard the seed. (see this photo for the stripped seed<\/a>.)<\/small><\/p>\n

2. Take toordal, mango, onion, chilli powder and turmeric in a pressure cooker. Add one and half cups of water. Close the lid and pressure cook until 3 whistles or until you are sure the dal is soft and mushy. Turn off the heat and wait for the pressure to go off.<\/p>\n

3. After all the valve pressure is released, remove the lid. The contents usually are cooked soft by now, add salt and with a wood masher or whisker, mash the dal, until all the toordal turns into fine mush.<\/p>\n

4. In a vessel, heat peanut oil or ghee, Toast the popu<\/i> ingredients<\/a> in this order. First add dried red chilli pieces, garlic and chana dal. Then urad dal and curry leaves, finally add and toast cumin and mustard seeds. <\/p>\n

5. Remove the mashed mango dal from pressure cooker and add it to the popu<\/a><\/i> in the vessel. Stir to mix and cover the vessel with a lid so that the dal could absorb the flavors of popu<\/i><\/p>\n

Serve with rice and ghee, a dry saut\u00c3\u00a9 curry by the side and some papads for a memorable meal.
\nMy preference: Mix mango dal with rice and ghee thoroughly. Shape the mixture into small rounds and have them with papads preferably sago (sabudana) papad.<\/p>\n

\"Mango
\n(Maamidikaya pappannam mudda on a saggubiyyam vadiyam<\/em>)
\nMango dal mixed with rice&ghee. Shaped into round ball & placed on a deep fried sago(sabudana) papad.<\/small><\/center><\/p>\n

For mango dal, we in our homes, use only chilli powder. Do not substitute it with green chillies.
\nSago (sabudana) papads are available in Indian grocery shops<\/a> and green unripe mangoes- during spring and summer seasons. <\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

We celebrate Ugadi (New Year) festival on 30th of March this year, and Ugadi is all about mangoes traditionally. Back in India, we decorate our houses with mango leave garlands; at home we prepare recipes with unripe mangoes. You see, by March and April, the bazars are usually flooded with mangoes. First the unripe mangoes […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,147,8],"tags":[],"class_list":["post-355","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-mamidikaya-green-mango","category-toor-dal"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/355","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=355"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/355\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}