Mango Pappu

Come summer, and the mangoes are there! All over India,there is some dish or other made with raw or ripe mangoes every other day.It can be a dhal or mango rice or a cool and soothing drink or a chutney and the most supreme is the famous Indian mango pickle. In the South the pickle is made differently from the north or even he West or the East. Here I have given a typical Andhra recipe which is made with lentils or dhal and raw mango.It can be made spicy too! This recipe is for four or five people.

Ingredients	Quantity
Toor Dhal	½ cup
Raw mango Pieces	½ cup
Oil	½ tbsp
Green Chillies	2
Curry Leaves	a few
Garlic Cloves	10
Red Chillies	2
Turmeric	½ tsp
Red Chilly Powder	1 tsp
Black Gram Dhal (Urad Dhal)	1 tsp
Mustard Seeds	1 tsp
Fenugreek Seeds (Methi Seeds)	½ tsp
Asafoerida (Hing)	⅛ tsp or a pinch
Salt	to taste

Method

1. Cook the dhal with tumeric powder in a pressure cooker till it is soft.Cook the mango pieces also seperately. Mix the dhal, mango pieces and salt.


2. Take oil in a pan and add the seasonings like urad dhal, fenugreek seeds,mustard seeds,asfoetida and fry till the mustard seeds splutter. Then add the curry leaves and garlic cloves and fry till light brown. Turn off the heat .


3. In this hot oil add the chilly powder and do not let it burn and become black in colour.


4. Add the seasonings to the mixed dhal and mix well. It can be heated once again to make it hot.


5. Serve this dhal with hot rice and curd chillies.The red chilly powder is add to tone down the sourness of the mangoes and also to make it spicy. For children, the red chilly powder can be avoided.