Maanga Paruppu ~ Dal with Sour Mangoes ~ Chandrasekharran

by on September 15, 2015

A Tamil Brahmin currently residing in Pune, Mr. Chandrasekharran says, “In my native place, we had a huge mango tree growing in our courtyard and made many varieties of pickles. So I can give you whatever recipe you like – be it raw mango rice, mango pickles or raw mango dal!” Enjoy this delicious Maanga Paruppu – a dal with sour mangoes which his family enjoys drinking as a soup. Photo Credit: Sanjeeta of LiteBite.

 
Maanga Paruppu

Ingredients:

  • Tur dal – 1½ cups
  • Raw mango – 1, medium sized
  • Green chillies – 2
  • Turmeric powder – ¼ tsp
  • Asafoetida powder – ¾ tsp
  • Salt to taste
  • Coriander leaves – for garnishing

For the tempering:

  • Ghee – 2 tbsp
  • Udad – 1 tsp (optional)
  • Mustard seeds – ¼ tsp
  • Red chilli – 1, halved
  • Curry leaves – a few

Method for Maanga Paruppu:

  1. Pressure-cook the red gram in 4 cups of water to a soft consistency. Churn well and set aside.
  2. Peel and chop the mangoes into tiny pieces or grate.
  3. Cook with 1 slit green chilli, turmeric powder, asafoetida powder, and half a teaspoon of salt along with 1 cup water. Simmer on a low flame until the raw mango is cooked.
  4. Add the dal and let it simmer for 2 minutes. Switch off the flame.
  5. In a small pan, heat the ghee for tempering.
  6. Add the udad and mustard seeds; as they start spluttering, add the red chilli, curry leaves and 1 green chilli. Pour this tempering over the cooked dal mixture. Garnish with coriander leaves.

Serve this delicious maanga paruppu hot with steamed rice or as an accompaniment to rotis.
Tip: Instead of green and red chillies, you can add fried mor milaga (sun-dried chillies) to the maanga paruppu for a spicier flavour.
 

This recipe was first published in His ladle love – a column in Harmony Magazine. Part-1 of this post is a very interesting interview with Chandrasekharran, a Tamil brahmin from Chennai with a passion for recipes and ingredients. Click to view his Raw Mango Recipe.

 

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