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Mamidikaya-Palakoora Pappu / RawMango-Spinach Dal / Lentil Stew

Recipe Cooked, Photographed and Written by Praveena

Prep Time:5 mins   Cooking Time:15 mins   Cuisine:Indian

First statement about this recipe, this is my Mom’s traditional recipe from South Indian Cuisine. It was one of those SPECIAL dishes made ONLY during summers when we get to have fresh raw mangoes. But gone are those day as we get raw mangoes throughout the year in India and so exported globally too. 🙂 🙂 🙂 

Lentils have many health benefits like improves digestion, good source of protein,iron,fiber, controls cholesterol,has folic acid.

Do you know that raw mangoes have amazing health benefits?? Raw mangoes are good for hormonal health, prevents indigestion and constipation, prevents gastro intestinal disorders, has Vitamin A and K, rich in anti-oxidants, prevents liver dis-orders too. (info from internet)

On the other side Spinach also has many health benefits. It is an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of  manganese,  magnesium,  iron and vitamin B2. Vitamin K is important for maintaining bone health. And spinach is part of green leafy vegetables family so is extremely healthy for pregnant women to get required folic acid. (info from internet)

Considering all the health benefits of raw mangoes, spinach and lentils this dal/pappu/stew is purely Vegan+ Glutenfree+ IronRich+ ProteinRich + Rich in Antoixidants recipe. And ofcourse kids friendly. Just include some carbs like rice, wheat, etc along with it which makes a complete HEALTHY MEAL! 🙂 

Before starting to cook, don’t forget to see the Tips which I mentioned at the end.

Related posts, just click the link Tomato Dal / Lentil Stew / Tomato Pappu , GreenCucumber-LentilStew / ToorDal / KeeraDosakaya Pappu , Sorakaya-Pesarapappu / Lauki-MungDal / BottleGourd-LentilStew

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Ingredients:

  • Raw Magoes – 2 (medium size)
  • Splinach – 250gms (or) 
  • Toor Dal / Kandi Pappu – 1 cup (medium size)
  • Salt – 2 teaspoons
  • Green Chillies – 5
  • Red Chilli Powder – 2 teaspoon
  • Turmeric Powder – ½ teaspoon
  • Water – for boiling and cooking

Ingredients for Tempering :

  • Mustard seeds / Aavalu – ¼ teaspoon
  • Jeera / Cumin Seeds -½ teaspoon
  • Asafoetida / Hing / Inguva – half of ¼ teaspoon
  • Dry Red Chillies – 3
  • Curry Leaves – 5
  • Cooking oil – 2 tablespoons
  • Nuvvulu / Sesame Seeds – ¼ teaspoon (optional)
  • Crushed Garlic – 1 teaspoon (optional)

Special Ingredients:

  • Asafoetida / Hing / Inguva

Procedure:

    • Firstly, take the lentils/kandipappu/toordal into the pressure cooker and wash them twice thororughly.
    • Pour water upto the level where the lentils/dal are soaked. Set aside. See pics below.
    • Wash the mangoes, peel and cut/slice them into small pieces.
    • Wash and chop the Spinach finely as shown in pic below.
    • Slit the green chillies length wise.
    • Transfer all the mango pieces, slit green chillies and chopped spinach onto the dal in the pressure cooker/any vessel. See pic below.

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      Washed Lentils, Chopped Spinach, Raw Mango pieces, slit Green Chillies taken into a pressure cooker/ vessel to cook
    • If in a pressure cooker let it be on flame upto 3-4 whistles. If in a vessel cook it for upto 15-20 mins until the lentils are cooked perfectly.
    • After the pressure is released, open the lid and add the salt , turmeric powder and red chilli powder into the same. See pics below. 
    • Add ¾ cup of water into the vessel and switch the flame on under medium.
    • Stir everything thoroughly and let it cook for upto 5 mins or until it thickens. See pics above for reference.
    • Shift the vessel from the flame and put a small frying pan on the stove.
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‘Ingredients for tempering’ sauteed in a small pan
  • Switch the flame off and transfer all the content of the pan into the vessel with dal/pappu/cooked lentils.
  • Give a mix and take the dal/pappu/lentil stew into a serving dish, just like the pic above. Done!!

Tips:

  • You can use any lentils like green, chickpeas, gorbanzo beans, yellow mung lentils, etc.
  • I preferred this dal/stew to be NoOnion-NoGarlic recipe, but you can add chopped onions (2 small size) while cooking the veggies and add garlic in the tempering pan.
  • I have a small pressure cooker suitable for making the stew/dal.
  • If not you can transfer the dal/lentils, veggies into a suitable vessel and continue with the recipe on stovetop.
  • Adjust the salt and spice as per your taste.
  • For the tempering, try to add the spices whichever you have, but try not to skip the tempering.
  • The storage time of this pappu/lentilstew at room temperature is just 1-2 days but when refrigerated stays good upto 5-6 days.

Result:

  • The taste of this pappu/keera-toor dal/yellow lentil stew is mild in spice and the texture is very soft.
  • It is suitable as a side with any rice, quinoa, any bread or just as it is with some fresh green salad on the side.
  • We had this dal/lentil stew /pappu as a side with rice, as shown in the below pic.

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    ‘Raw Mango – Spinach’ Dal/LentilStew served as a side with steamed rice and topped with homemade ghee/butter

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