Mamidikaya pappu-kacchi kairi tur daal Recipe

Cooking Directions

• STEP 1.Wash and soak the pigeon peas for 30 minutes.
• STEP 2.Pressure cook the soaked pigeon peas with turmeric powder and salt until soft.
• STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, and dried red chilies.
• STEP 4.Add chopped onions and sauté until golden brown.
• STEP 5.Add chopped raw mango, green chilies, and curry leaves. Cook until the mango softens.
• STEP 6.Add the cooked pigeon peas to the pan and mix well.
• STEP 7.Add water if needed to adjust the consistency of the dal.
• STEP 8.Simmer for a few minutes and garnish with coriander leaves.
• STEP 9.Serve hot with steamed rice or roti.

Cooking Tips

• Adjust the quantity of raw mango according to your taste preference.
• You can add a pinch of asafoetida (hing) for additional flavor.
• For a spicier version, you can add red chili powder or green chili paste.
• If the dal becomes too thick, you can add more water to adjust the consistency.

Storage and Serving

• Leftover Mamidikaya Pappu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dal before serving and adjust the consistency with water if needed.
• Serve the Mamidikaya Pappu with steamed rice or roti for a complete meal.