Step 1

In a 3 liter pressure cooker, take tur dal. Add turmeric powder.

Step 2

Then, add 1.75 to 2 cups water and mix everything. If using a smaller size cooker, add less water.

Step 3

Pressure cook on medium heat for 7 to 8 whistles or for 10 to 12 minutes till the dal is cooked very well and mushy. For a smaller cooker, less time will be required for cooking dal.

Step 4

When pressure settles down naturally in the cooker, open the lid. Mash the cooked dal with a spoon. Keep aside.

Step 5

Heat oil in a pan. Keep flame to low and add mustard seeds. Let them splutter.

Step 6

Then, add fenugreek seeds and chopped green chili Instead of green chili, you can use 1 dried red chili (broken and seeds removed) or even can use both.

Step 7

Fry till the fenugreek seeds change color. Keep heat to low or if the pan has become too hot, then you can switch off the heat. Then, add garlic cloves, crushed lightly or chopped.

Step 8

Fry till the garlic turns light golden.

Step 9

Then, add chopped onions and curry leaves.

Step 10

Mix and begin to sauté onions on low to medium-low heat till they turn translucent.

Step 11

When the onions become translucent, add chopped raw mango cubes and red chili powder. Mix well. For a spicier dal, you can add ½ teaspoon red chili powder.

Step 12

Then, add water.

Step 13

Cover the pan and cook the raw mango cubes till they soften. Do check in between.

Step 14

Cook till the mango pieces soften. If you press the mango pieces, they should get mashed.

Step 15

Now, add the cooked dal. Season with salt as per taste.

Step 16

Mix very well. If the dal looks very thick, then you can add some water.

Step 17

Cook on low heat for a few minutes or till the Mamidikaya Pappu comes to a boil.

Step 18

Switch off the heat and add chopped coriander leaves. Mix again. Optionally, you can garnish with coriander leaves while serving.

Step 19

Serve Mamidikaya Pappu with steamed rice.