‘Dal’ is one of the ‘must cook’ dish for your Valentine. It is the quintessential dish in any Indian household. There are umpteen varieties to make this dish. One can either make it plain, or add a range of vegetables to it.
Varied vegetables combined with tur dal (split pigeon peas) add an ‘oomph’ to this ‘pricey” yet essential dal.
Some of the common combinations made every day in my household are listed below along with the Telugu names for the respective dish:
- Tomatoes, Tamata pappu
- Palak/Spinach, Palak pappu. I have posted the receipe for this dish on my blog: http://www.tangytales.com/recipe/palak-dal-spinach-with-lentil-recipe/
- Yellow cucumber, Dosakaya pappu
- Methi leaves, Menthi pappu
- Green amaranth, Thotakura pappu
- Green Sorrel leaves, Chukkakoora pappu
- Kenaf leaves, Gongura pappu
- Raw mango, Mavidikaya pappu
Among these, one of my favorite happens to be ‘the simple Mango dal’. Typical of a South Indian, all my family members love this ‘tangy’ dish. Except my Dad, starkly verifying, the fact that he is an unique South Indian whose culinary preferences vary for the rest especially with regards to tanginess.
Come summer, my mother used to frequently make this ‘summery’ dal to be savored with hot rice! Throughout the hot summers, this was one ‘cooling’ dish we used to look forward to. We have grown up savoring this wonderful dal and feel very much nostalgic about this dish.
Moreover, this dish is made with cooked split pigeon peas and raw mangoes, tempered with cumin, seeds, red chillies, mustard seeds and asafetida. The dal along with the raw mango, these two ingredients run and swirl together, amplifying each other’s flavor.
While in Goa, the summer season is now, slowly creeping in. Raw mangoes are already out in the market. The customary ‘mavidikaya pappu’ with raw mangoes, makes a perfect Valentine day dish, using the season’s initial mango produce. This dish is referred to as mavidikaya (raw mango) and pappu (dal) in Telugu.