Mango dal is a popular seasonal Andhra preparation from the variety of daal recipes. This is popularly called as Mamidikaya pappu in Andhra. This dish is one of the famous lentilspeciality prepared in every house during the summer season. Mango dal is one of the best recipes made of raw mangoes. Raw mango (green mango) lend sourness to the dal which is very unique that even thelime juice, tamarind cannot possibly enhance the flavor of dal.
The raw mangoesare available only during the March and April season when it’s the important Ugadi (New Year) festival in Andhra. We traditionally celebrate the Ugadi festival with making of chutneywith the green mango. The unripe mangoes are so beautiful to look with a natural shade of pure green appearance. Being the national fruit of India, mangoeshold a special place in most of the households as the raw mangoes are pickled and stored for months together.
Mango pickle is one of the most popular accompaniment in Andhra cuisine and available in most of the hotels, restaurants and food stalls. As mangois a seasonal fruit, they are widely used in preparing a number of dishes like the mango dal, raw mango rice, mango panna, mango juice and many more. Mango dal cooked with raw mango and Tur dal (lentil) gives a bit tart, fruity taste and the nutty smoothness of tur dalis a taste that one will never forget.
There is a variety ofdal(dhal) that can be prepared across India. The basic dish contains lentils or other legumes flavored with aromatics and spices. Mango dal cooked in a traditionally SouthernIndianstyle where yellow lentils and raw mango cooked together to form a nice delicious tangy soup.
To prepare the Mango dal, Heat oil in pan, add mustard seeds, when they crackle add broken red chilli and cumin seeds. Add 4 sliced garlic and chopped onion and saute for 2 min add salt, a little turmeric and then add green chillies, curry leaves and diced unripe mango.
Add sufficient water just to immerse all the cut mango pieces and cook for 10 min till the mangoes are tender but not fully cooked.
Add boiled dal and water. If needed check seasoning and finish it with 1 tbs of ghee (optional) and coriander leaves. Enjoy this festive dal with rice.
Mangoesare widely used in Indian cuisine. Sour, unripe mangoes are used in chutneys, pickles, side dishes and are also eaten raw with salt and chilli powder. They are a variety of mango salad recipes. Raw mangoes are also used for making special summer cooling beverage called as panna or panha. It’s a luscious sour sweet earthy flavor beverage that cools the body to beat the summer scorching heat.
Mango is rich in VitaminC and VitaminA. VitaminC content is more in raw mango as compared to that in ripe mango. It also has traces of VitaminE, VitaminB and VitaminK. It’s rich in a variety of phytochemicals and nutrients. Mango contains essential vitamins and dietary minerals.Mango is the national fruit of India, Pakistan and the Philippines.
In Australia, mangoesare considered to be a symbol of summer, the first tray of mangoesof the season is traditionally sold at an auction for charity. Mangois popularly called the king of the fruits.
Do try this Mango dal recipe and enjoy the natural fruity flavor. Mango dal is a very nutritious dal.
heat oil in a panadd mustard seeds, broken red chilli ,and cumin add 4 sliced garlic and add chopped onion and saute for 2 min add salt ,turmeric-very little turmeric add gr chillies ,curry leaves and diced unripe mango add water just to imerse cut mango and cook for 10 min ,till mangoes are tender but not fully cooked add boiled dal and water if needed check seasoning and finish it with 1 tbs of ghee (optional ) and coriander leaves enjoy this festive dal with rice