Raw Mango Dal (Mavinkayi Pappu) with Spicy Peanut and Lentil Sundal

Name: Raw Mango Dal (Mavinkayi Pappu) with Spicy Peanut and Lentil Sundal
Prep time: 25 min
Cook time: 55 min
Ingredients: 150 g Toor Dal; 100 g Raw Mango, peeled and cubed; 2 tsp Turmeric powder; 1 tsp Mustard seeds; 0.5 tsp Asafoetida; 2 Dry red chilies; 10 g Curry leaves; 15 ml Coconut oil; 100 g Chickpeas (soaked overnight); 50 g Roasted peanuts; 2 tbsp Grated coconut; 1 tsp Urad dal; 1 tsp Red chili powder; 1 tsp Green chilies; 10 ml Vegetable oil

⏱️ 25m Prep🔥 55m Cook

Primary Dish

Raw Mango Dal (Mavinkayi Pappu)

Ingredients

• 150 g Toor Dal
• 100 g Raw Mango, peeled and cubed
• 2 tsp Turmeric powder
• 1 tsp Mustard seeds
• 0.5 tsp Asafoetida
• 2 Dry red chilies
• 10 g Curry leaves
• 15 ml Coconut oil

Cooking Steps

Wash toor dal and pressure cook with turmeric and 400ml water for 4 whistles.

In a separate pot, boil raw mango cubes with 200ml water until soft.

Mash the cooked dal and combine with the mango mixture.

In a small pan, heat oil, add mustard seeds, dry red chilies, and curry leaves for tempering.

Pour the tempering into the dal, add salt to taste, and simmer for 5 minutes.

The Perfect Pairing

Spicy Peanut and Lentil Sundal

Ingredients

• 100 g Chickpeas (soaked overnight)
• 50 g Roasted peanuts
• 2 tbsp Grated coconut
• 1 tsp Urad dal
• 1 tsp Red chili powder
• 1 tsp Green chilies
• 10 ml Vegetable oil

Cooking Steps

Pressure cook chickpeas with 300ml water until tender.

Heat oil in a pan, add urad dal, mustard seeds, and green chilies.

Add cooked chickpeas and roasted peanuts to the pan.

Sprinkle chili powder and salt, tossing well.

Garnish with grated coconut before serving.