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Mango Pappu
Mango Pappu /mango dal with steamed rice, potato fry, pickles is the best combo. This recipe is little tangier and no need to add tomatoes or tamarind, as mango has to gots its sourness.
Course
Side Dish
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
people
Calories
103
kcal
Author
Sujatha Muralidhar
Ingredients
1
teaspoon
vegetable oil
1
teaspoon
black mustard seeds
1
teaspoon
urad dal
/ skinless black gram
1
teaspoon
asafoetida
2
tablespoon
onion
chopped
2
cloves
garlic
2
green chili
slited
½
cup
green mango
chopped
½
cup
toor dal
/ split pigeon pea
½
teaspoon
turmeric powder
31/2
cup
water
½
teaspoon
salt
or as required
Instructions
Over medium heat, in the same pressure cooker pan, add vegetable oil, black mustard seeds, urad dal, and asafoetida.
Wait for the mustard to get splutter. Then add chopped onion and fry it till it becomes pink.
Add green chilies, chopped garlic, and chopped mango.
and saute them for 1 min in high heat.
Then add toor dal, turmeric powder, and water.
Close the pressure cooker lid and seal the vent.
Cook for 1 whistle in the medium heat and 12 minutes in low heat.
Allow the pressure to release naturally. Normally this would take 10 minutes of waiting time.
Then remove the lid and add salt.
Gently mash the dal with wooden ladle. And serve with rice.
Nutrition
Calories:
103
kcal
|
Carbohydrates:
18
g
|
Protein:
4
g
|
Fat:
1
g
|
Sodium:
382
mg
|
Potassium:
45
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
330
IU
|
Vitamin C:
62.5
mg
|
Calcium:
29
mg
|
Iron:
1
mg