Mavinkayi Pappu is a popular Dal from Andhra Pradesh which makes use of raw mango as a souring agent instead of the usual lemon, tamarind or Tomato. The addition of the raw mango makes it extremely flavourful. Though raw mango is chopped fine to facilitate cooking, I prefer slicing it as I love the feel of the slices while eating . My heartfelt thanks to my dear friend Manjula Pai who shared this recipe with me.
1 cup/ 250 gms Toovar Dal/ split pigeon peas pressure cooked with a pinch of turmeric and a spoon of Ghee/ clarified butter.
Half of a small raw mango sliced.
For the tempering:
1 tbsp Ghee
1 tsp Cumin seeds
5 cloves of garlic finely chopped
1 sprig of curry leaves
Mash the pressure cooked Dal and tip it into a container. Cook the slices of raw mango separately. Once done tip them into the Dal along with the water in which they are cooked. The Dal should be of pouring consistency. Add salt and allow to simmer on a gentle flame. Heat the Ghee in a pan. Drop in the cumin seeds . After they splutter add the garlic . Once the garlic turns a golden brown add the curry leaves. Toss and pour the seasoning into the simmering Dal. Serve hot over rice with a dollop of Ghee.
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