Maanga paasiparuppu kootu ( Mango moong dal )

I had not posted for a few days now, not because I am not cooking but I am cooking everyday simple dishes that are uncomplicated and quick. But I dont make Mango moong dal that often.

With some weekend time on hand, I turned to this dish today.

Maanga paasiparuppu kootu with zucchini fry

Incidentally this is my fathers favourite kootu. Kootu is any dish with a dal in it in which the dal is not mushy. Indira's recent post on Mamidi Pesara Pappu brought back memories - so I did it today.
I did not pressure cook the moongdal and cooked it to a stage where it still had a bite to it and did not mush.

Moong dal also goes by these names. Payatham paruppu, split green gram, paasi paruppu, Pesara pappu

Maanga paasi paruppu kootu

1. Boil half a cup of Moong dal with a tsp each of turmeric, chillipowder ( or sambar powder ) and two cloves of garlic with a cup and half of water.

2. Peel a raw mango. Dice into quarter inch pieces. We need about a one fourth cup.

3. When the dal is almost done ( you will know this by mushing it in between your fingers it wont mush but if you bite it will be soft ), add the mango pieces

4. Cook until mango are soft and all water is absorbed

5. In a separate pan, heat tablespoon of oil and when the oil is hot add tsp each of mustard, cumin, few curry leaves and a dash of hing.

6. Add the seasoned oil from above to the mango dal mixture.

Enjoy with rice. A dollop of ghee is a must for this dish.

Saw this in the indian stores today. Reminded me of the chiclets back at home -