Spinach-Mango Dal (Mamidikaaya palakura pappu)
Posted in Legumes/Lentils, Raw Mango (mamidikaay) on 05/01/2006 09:52 am by mythiliThis is my entry for Indira’s JFI:Mangoes for the month of May. Indira, I do have a picture now 
. It’s a simple recipe, not too fancy but hey, I at least made the deadline!!
Summer – and raw, unripe green mangoes make their entry to any Indian kitchen. My mother used to start the long marathon of mango recipes with Ugadi pachadi. During the summer she used to make pappu (dal), chutney, ooragaaya (pickle) with unripe mangoes – tandra (sundried mango pulp), mango icecream and of course mango juice with milk and ripe, golden yellow mangoes.
Coming to pappu, my mother used to add the diced green mangoes in place of tamarind pulp. She used to cook dal with paalakoora (spinach) or gangavaayilu (another leafy vegetable – I don’t know its English name) koora. She never adds onions to any of the dals she makes and that’s how I make dal too – without onions. Another paramount part of her cooking was – everything being a multiple of 4 ( we being four kids) to ward off any (and all) galactic wars in the house. She used to drop the mango seed (only if it is hard) also known as “tenke” (courtesy Indira) too in the dal and of course 4 of them had to be there. It used to be a pleasure eating / licking dal off the seed. I know gross, but great .
She used to used 4 small mangoes – sour, green, raw and hard. Exact opposite of what one gets here. Anyways here goes the recipe. Wash your raw mangoes thoroughly and leave the skin.
Ingredients>>
Spinach – 3 cups
Raw mango diced – 2 cups
Toor dal – 2 cups
Turmeric – 1/2 tsp
Chilli powder – 1 tsp
Curry leaves, cumin seeds, mustard seeds, asafoetida, red chillies for popu
Cilantro – For garnishing – 1/2 cup
Procedure>>
Pressure cook dal, diced mangoes, chilli powder and spinach. Put it aside. Heat oil in a pan and throw in mustard seeds, cumin seeds, asafoetida, red chillies , curry leaves and turmeric. Add the popu to dal. Add salt and garnish with cilantro leaves. Mamidikaaya pappu ready !!
Recipe source : Amma
05/01/2006 at 11:30 am
The ‘tenke’ in dal is the best portion. I used to munch on it until it’ll turn to ‘peechu’.
Very neat recipe, I’d like to try this spinach-mango combination dal.
Thanks for participating in JFI-Mango event.
05/02/2006 at 6:16 am
I am defanitely going to try this one out
Good one !!!
Archana
05/02/2006 at 6:57 am
Thanks Indira, Archana !
05/02/2006 at 5:21 pm
This looks great ~ when I come across a green mango I am going to give it a try. Love spinach dal any day.
Mythili says, Thanks Linda
05/02/2006 at 5:26 pm
with spinach, nice one, i just like mango dal just as it is, haven’t tried mixing with spinach, will do some time.
Mythili says, Do let me know how it turns out.
05/03/2006 at 12:07 am
Mythili,
Spinach and raw mango…an unheard of combination for me. The recipe sounds interesting. I’ll let you know once I try it out.
Btw, both of us have similar looking steel bowls. Check out my JFI post and you’ll know what I mean.
And hey, I’m adding you to my blog roll. I hope you don’t mind.
Mythili says, And you are on mine too. Do try the combo – it tastes great!
05/23/2006 at 12:16 am
Hey can i prefer for chapati
Mythili replies, I did not get your question, but I am guessing you want to know if you can have chapathi with this dal. In that case yes you can.:)
02/24/2007 at 5:00 am
Hi Mythili
Your dhal recipe with mango sure sounds tangy and features in my “must-try” list. As our Indian markets are already flooded with raw mangoes, I guess this is the right time to try out this recipe. Thanks for sharing this.
Chk this Mampaza puliseri another kuzhambu variety with mangoes:
http://www.indusladies.com/forums/14696-post87.html
12/10/2008 at 8:17 pm
thanks a lot…