How to make Mamidikaya thotakoora pappu ( amaranthus-mango dal)

Mamidikaya thotakoora pappu ( amaranthus-mango dal)

Dal is inevitable component in our daily menu…except when we are extremely bored of eating it everyday  . So in general ,for little sourness I add tamarind extract . Being summer and considering availability of raw mangoes who can resist sourness of mangoes  So for this I added one raw mango peeled. It was sour..  But trust me you will love the sourness… after-all its raw mango !! But make sure for this recipe use the sour mangoes..sweet raw mangoes spoil the taste.

INGREDIENTS :-

Toor Dal :- total 3 cups

Amaranth leaves :- chopped ( 2 bunches)

Mango raw :- 1 small in size peeled

Hing :- a pinch

Turmeric :- pinch

Red chillies :- 3-4

Salt :- as required

Oil :- 2 teaspoons

All the tempering (urad dal, jeera, mustard, chana dal) :- 1 teaspoon each

Curry leaves :- 4-5

Coriander leaves(to garnish) :- 1/2 bunch chopped finely

METHOD:-

1. Pressure cook kandi pappu ,amaranth leaves(thotakoora ), raw mango together until soft
2. Remove the container from cooker mash dal well and remove the seed of mango.
3. Add turmeric, salt to the dal/
4. In a tadka pan heat oil and add all the seasoning and allow them to splutter, Add crushed curry leaved and hing
5. Mix this with pressure cooked dal with tempering (add tempering into dal sizzlign hot  )
6. Simmer dal for 5 min 
7. Have it with rice/roti