Mango papu/dal

Raw mango dal is one of the authentic andhra recipes. It tastes really good with white rice and mango pickle. today i will be sharing the quick and simple, yet with the very same taste of the authentic mango dal done in an elaborate way.

Ingredients:

1.)Raw mango - 1(cut into an inch pieces.Do not throw the seed, leave it with some pulp)

2.)onion - 1 small chopped(not very finely)

3.)toor dal - 1 and 1/2 cups

4.)green chillies - 5 to 6(depending on how sour the mango is)

5.)curry leave - 6-7

6.)mustard seeds - 2 tsps

7.)cumin seeds - 1 tsp

8.)astefodia - pinch

9.)sambar powder - 1 tsp

10.)turmeric - 1/2 tsp

11.)ginger garlic paste - 1 tsp

12.)coriander leaves - 1/2 cup

13.)sugar-pinch

Procedure:

Wash the toor dal well and soak it in water for about 15 mins to half an hour.Take oil in a pressure cooker.When it is hot add mustard seeds, cumin seeds,when they start spluttering add onions curry leaves and green chillies. Saute till the onions get transparent. Add turmeric powder and ginger garlic paste and saute till the raw flavor goes away. then add astefodia and stir for a min. Then add the mango pieces and saute for 2 to 3 mins. Now add the toor dal and stir for 2 to 3 mins and add approximately4 to 5 cups of water. Ans pressure cook for 4-5 whistles.

After4-5 whistles, turn off the stove and let it rest till the steam is completely gone. (Test for this is, try to lift the weight of the pressure cooker.If no steam comes out,or, u do not get a whoosh sound, the steam is gone.Otherwise let it stand for some more time.)

Once the steam is gone completely, open the lid and mash the dal into a semi-smooth paste.Add salt,sugar and sambar powder and stir well. If the dal is too thick(dal is generally thick so do not add too much of water), add a little water and let it boil for 15-20mins. Garnish with coriander leaves. This goes well with white rice, ghee and a side of mango pickle. uuummmmm.....yummyyyyyyyy..!!!!

Note:
Add water to toor dal in 1:2 proportion(for 1 cup toor dal, add 2 cups water). Here we add a little more, because of the mango that we added. The extra water is for the mango to cook. As a rule of thumb, add water until the ingredients and completely immersed. This rule works pretty well most of the time :).