Note: A rather long personal blog about me and my mom before the recipe.........
My parents are here visiting us and it's been a fun couple of weeks. I am an only child and I spent a lot of time with my mom. I would follow her around our home as she did her chores and into the kitchen. I would try to help her and she would indulgently give me small tasks in the kitchen. We have had that bonding among many others for years. I was her sous chef. She has the habit of finishing cooking for the day first thing in the morning and letting the cleaner come and finish the dishes. In India most homes will have cleaners that come and help with dishes and cleaning the floor daily and people work around the cleaner's schedules!
My mom and I have very different personalities. I have come to realize it only after moving to the States and when they visit me. She is an awesome cook but doesn't give it much thought; for her, it is a chore that needs to be done. She has done it on a daily basis like most women of her generation not complaining once about it. I, on the other hand, enjoy cooking, especially if it involves making something out of routine. I get tired of cooking the typical Indian three course meal on a daily basis and need a break or a nice restaurant outing every now and then. For me, having a clean kitchen with music playing in the background, me cooking something at a leisurely pace is pure bliss. No other therapy necessary.
When mom comes home, she still loves helping her not so little darling daughter with the cooking and cleaning. I have been wanting to blog some of her recipes while she is here. My mom is a very quick and efficient cook. I am a more organized and orderly cook and that makes me slower. Especially on the days I decide to blog, there is more ceremony involved. Laying out measured ingredients, taking pictures, notes etc. What would have taken her half an hour dragged on for two hours when I made her do things my way. She got restless by the time I was ready to make dal. In her rush to wrap up the a rather long, serial processing cooking session much unlike her multitasking methods at home, she quickly cut up the mango and went ahead with the cooking. I managed to click a few pictures along the way :)
Yellow lentils with raw mango:
Mamidikaya pappu is a popular, delicious tangy lentil preparation of Andhra. Tender raw mango pieces and cooked and added to yellow lentils to add a fresh tangy taste to the dal. It is tempered with green chillies and curry leaves. Yummy and summery!
Toor dal - 3/4th cup
Raw mango - 1/2 cup coarsely chopped (~ 1/2 a raw mango)
Green chillies - 2 slit open ( as per taste, use more or less)
Dry red chilly - 1 broken into two
Curry leaves - 1 sprig
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad dal - 1/2 tsp
Turmeric - 1/4 tsp
Garlic - 2 cloves coarsely chopped (optional)
Asafetida - 2 pinches if not using garlic
Oil - 1 tbsp
Salt to taste
Wash dal thoroughly and cook it in the pressure cooker using 1 1/2 cups of water.
Peel and dice half a raw mango. If it is not very sour, you can use more. Sometimes I cook the mango along with the seed and discard the seed later. This gives additional sourness to the dish.
Take a vessel and add enough water to just submerge the raw mango pieces.
Cook them till they are soft.
Remove dal from the cooker and add salt to taste and mix well.
Take a pan and add a tbsp of oil. Once the oil is hot add urad dal, mustard seeds and cumin seeds, once they start spluttering, add dry red chillies, curry leaves, green chillies and garlic. (if you are not using garlic, add asafetida at this point)
Once they are all sizzling, add the cooked mango along with the water it was cooked in.
Add turmeric and salt for the mango and mix well.
Add the cooked dal and mix well.
Let it simmer for five minutes.
Enjoy it with steamed rice and ghee!
Prep all the ingredients.
Add enough water to submerge the mango pieces and cook them till they are soft.
Add oil to the pan and add urad dal, mustard and cumin seeds, when they splutter, add the red chillies , green chillies, curry leaves and garlic. Once they all splutter, add the cooked mango along with the water it was cooked in. Add turmeric and salt to taste for the mango.
Take the cooked dal out of the cooker and add salt to taste to the dal. Add the dal to the pan and mix well and simmer for 5 minutes.
Enjoy it with steamed rice and ghee.