Mamidikaya Pesarapappu is an Andhra Style Mango Moong Dal with just season special unripe mango. This makes an excellent side dish with steamed rice and Avakaya or Andhra Mango Pickle.

As I was telling about my mini vacation with my parents, I made it a point to cook all their favorite dishes. One such dish that Amma remembered from many years ago, is this Moong dal with Unripe Mango. Though this dish is bland in spice levels, I could easily make it as it was just us.

The meal was very simple as I had store bought madras mixture and sweet to accompany and I also made their favorite Bitter Gourd Fry. I was so happy to see them enjoying this simple meal.

This is my second day of Everyday Meal. We love assembling such simple ones that hardly takes time to get done.

Mamidikaya Pesarapappu

Ingredients Needed:

For Boil

1/2 cup Split Yellow Moong Dal / Pesarapappu
3/4 cup Mango Raw
A Pinch Turmeric Powder

For Tempering

2 tsp Cooking Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
1/2 tsp Chana Dal
4 to 5 Dry Red Chillies
Salt to taste
A Pinch Asofeotida /Hing
Handful Curry Leaves

For Boil
Wash and take the moong dal in a pressure cooker.
Peel the unripe mango skin and cut into pieces.
Add the mango to the dal along with turmeric powder and add just enough water.
Pressure cook for 1 to 2 whistles.

For Tempering

In a nonstick pan, add oil and temper with all the ingredients one by one.
Finally add the cooked dal and enough water and bring to a boil.
Serve with Steamed Rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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