Mamidikaya pappu / Mango dal

Hi..
                      
                 time to cook :1/2 hour|| serves  3  to 4 persons|| cuisine:Andhra
I will say about the easiest and mouth watering mango dal….too tasty if we eat in rice with ghee..hmmmm…
                Ingredients:

1 mango (not fully required…half is enough if it is too sour)
1 tomato
1 cup dal (Toor dal (kandi pappu) / moong dal  (pesarapappu)
tamarind  small ball (optional if mango is not sour)
Onion 1
green chillies 3 or 4
turmeric powder
1/2 tsp chilli powder
1 tsp salt to taste  

                                                  Talimpu/tadka/seasoning:                  

                                              oil 2 tspns
                                              redchillies 3 ( yendu mirchi)
                                               garlic cloves 4 ( vellullipayalu)
                                                 mustard seeds 1/2 tsp( aavalu)
                                                 cumin seeds 1/2 tsp (jeelakarra)
                                                 fenugreek seeds  1/4 tsp(menthulu)
                                                  curry leafs 10 to 15 ( karivepaku)
                                                 Asafoetida  1/4 tsp (inguva)

Preparation:
peel the mango and cut into  medium cubes.
cut the onion into slices
press the tamarind to ball ( not too hardly..jus like that)

Take a pressure cooker , wash dal and pour 3   cups of water. Add all the ingredients ( Mango cubes, onion slices, tamarind, sliced green chillies, salt, turmeric powder,chilli powder ).close the cooker and wait for two to three  whistles and off the stove.

            

Now wait till the pressure  is gone completely, open the lip ..u can c the dal is cooked completely..now check salt..if it is less you can add salt to enough.Now you can get all the tastes salt, spicy and sour..if u feel something is missing…add that a bit and let it cook openly…if Dal is very tight..you can add some warm water or normal water and let it boil openly ( when you add something don't forget to check the taste …to see whether something is less or more)  or if the dal is  very loose don't worry…later it  becomes tight…that's it…now its the time to keep tadka / seasoning / talimpu…the final touch.

take a pan ..heat oil and keep all the ingredients of tadka to it and Waite till mustard seeds split. now add curry leaves n hing / inguva / Asafoetida   to it..mix it n pour that tadka  into dal..just mix it and taste it..hmmm its done..

               

Can be served rice n ghee (superb combination) …can also be served with rotis….

Actually tamarind is not required in mango dal coz mango is already a sour one..but if the mango is not sour enough we can add either tamarind or citric salt (nimma uppu) or amla powder (usirikaya podi) to dal to maintain the sourness.