"Mamidikaya", Mango is considered as the king of all fruits . This dhal is made by combining raw green mango and tur dhal ( split skinned pigeon lentils ) . It is very simple to make and tastes completely out of the world . I can vouch that this is a personal favorite to many Telugus and is a core part of the Andhra cuisine . I have fond summer memories of enjoying this dhal with piping hot rice . Even today as I make it , my heart skips an eager beat . Love .
Ingredients:
- 1 Green Mango - Skin peeled and chopped ( Leave the seed out )
- 3/4 Cup Tur Dhal
- 3 Cups Water
- 4-5 Small Green Chillies
- Salt
For Tempering :
- 1 tsp Oil
- 1/2 tsp - Mustard seeds
- 2 Dried Red Chillis
- 1 tsp Red Chilli powder
- 1/8 tsp - Asafoetida
- 5-6 Curry Leaves
Method:
- Wash the tur dhal
- To it add the mango pieces , green chillies, water and pressure cook for 3-4 whistles. Set aside
- Once the steam escapes the the cooker , remove the lid and bring the dhal mixture to a boil . Add in the salt as required
- For Tempering - Heat oil , add mustard seeds . Once they begin to splutter add the red chilies ,curry leaves, asafoetida and red chilli powder and fry for a minute . Add the tempering to the boiling dhal mixture
- Serve with hot rice . Also tastes great as a soup
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