Tuesday, 13 April 2010
This is a dish which I knew only after my marriage. But the first time I tasted it I fell in love with it. Now it is mango season and in Srilankan stores they had some fresh, raw mangoes. I picked up a few to make this pappu. My mom-in-law make this dhal as a side-dish for pooris...hmm heavenly combination. It tastes the best with pooris rather than with hot rice. I just followed my mom-in-laws protocol for this dish and the preparation is as follows :
Raw mango (sour variety)- deskinned and cut into small pieces- 1 cup
Toor dhal- 1 cup
Dried red chilies- 5 nos (adjust according to your taste)
Red chilly powder- 1 tspn
Garlic- 5 pods (crushed or cut into thin slices)
Jeera and mustard seeds- 1 tspn
Oil- 3 tbspn
Salt to taste
Cook toor dhal and mango pieces in a pressure cooker with enough water. The dhal should not turn into paste. It should retain its shape and at the same time it should be soft enough (see the picture). Add enough water to the dhal mixture and adjust it according to your desired consistency. It should not be too thin or too thick. Now heat oil in a pan. Do the tempering using jeera and mustard seeds. Add these seeds only when the oil is hot enough. When they splutter add garlic pieces and fry for a minute. Then add the red chillies. Fry for a few seconds, when they emit a nice aroma transfer the cooked dhal, mango mixture to the pan. Add salt to taste and remove from fire. You can add red chilli powder when you cook the dhal and mango pieces or you can add it when doing the tempering. I add the chilli powder directly to the hot oil. But be very careful when doing so. It can get burned very easily. Simmer the stove before adding the chilli powder to the hot oil. This step should be imediately followed by the addition of mango, dhal mixture.
Taste enhancing tips for this recipe : The raw mango should be very sour. More sour the mango is, the tastier will be this dish. Add enough salt and chilli powder to balance the sourness of the mango dhal. Tempering brings out the real taste of this recipe. Take care that the oil is hot enough before you add the tempering ingredients. Frying the garlic in oil to golden brwon colour imparts a nice aroma and taste to the dish. Whole red chillies added to this dsih has a wonderful taste. I just love it. Use peanut oil if possible. Avoid gingelly oil in this preparation. Happy cooking!!!