Mamidikaya Pappu - Mango in Dhal

Mango season, yeah its still winter out in the north eastern parts of the US and we still getta reap the benefits of summer (never did I say the climate)... Back at home summer means Mangoes, Sugarcane Juice, Palmyra Fruit aka Nungu, Tender Coconut and lots more, every season has its significance and specialities to cater, here irrespective of the season we get certain fruits (dont mind the taste, specially the Tender Coconut; phew).. Are we here to praise the technological development or to blame the global warming that we might be causing indirectly??? Its definitely upto individuals and individualist perspectives (I know ppl, who are managers or directors or who even hold high positions, who dont belive in global warming)...

I am not here to start another debate as I know certainly perspectives hurt when you dont trust or believe in it... Well, when I came home from grocery shopping, I realized I had somehow convinced myself and Kris and bagged those nice large Raw Mangoes from the stores. Two days went by and still they sat on the straw basket untouched but today my mind went back to them over and over again, so finally I said whatever I making "Mamidikaya", Kris likes it but then he really had some other things in mind, whatever I am the chef and I getta do what I want, being said that I went into my kingdom ;)...

Do I grate or cut them??? What dish to make was the next question, then something flashed in my mind - "Mango Season", mmm yeah I meant the book written by Amulya Malladi; nice book a casual family knit story... She has some simple Mango recipes, yet those are nothing for an expert cook but you can relish the wonderful story and the way she takes us thru the streets of Hyderabad, I enjoyed the read... I still remember something from that book -- Grandpa says -- "Mangoes dont go well with Tomatoes, they are never cooked together"; I just wanna experiment that part sometime... I thought, havent ever posted a simple dhal recipe so far why not "Mamidikaya Pappu", a common dish made during early summer at home; love the smell of Mangoes when cooked in Tamarind Extract...



Ingredients:

Thuvar Dhal - 1 cup
Raw Mango - 1 small size
Red Onion - 1 medium
Green Chillies - 5-6 nos.
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Tamarind - small lime size
Cumin Seeds - 1/2 tsp
Asafoetida - a pinch
Sesame Oil - 1 tbsp
Salt to taste
Water as needed

For Tempering:

Sesame Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Red Chillies - 2 nos.
Urad Dhal - 1 tbsp
Moong Dhal - 1 tbsp
Asafoetida - a pinch
Curry Leaves - a few

For Garnishing:

Coriander Leaves - a few twigs



Method:

1. Cook Thuvar Dhal with enough Water, Turmeric Powder, Cumin Seeds and Asafoetida.
2. Scrape the skin of the Mango and cut them into small uniform cubes. Or could go ahead not scrape the skin and cut the Mango into small pieces.
3. Heat Oil, add chopped Onions, chopped Green Chillies and cook until Onions become transparent.
4. Add the Tamarind Extract and sliced Mango and cook until the Mango pieces become soft.
5. Now add the cooked Dhal and add Chilli Powder (if needed), adjust Salt.
6. Temper with tempering ingredients and garnish with Coriander Leaves.

Serve with: Hot Rice

P.S.: If the Mango tastes sweet, adjust with a little extra Tamarind Extract, Salt and G.Chillies.