Tuesday, May 10, 2016

Manga Paruppu / Mavinakayi Tovve - Raw Mango Dal

MANGA PARUPPU / MAVINAKAYI TOVVE
It is customary to savour at least three morsels of steamed  rice mashed with  plain dal (known as Kalathu Paruppu in Tamil/ Tovve in Kannada) and ghee at the beginning of a meal. Paruppu Sadam (dal and rice) is a simple comfort food which can be relished with any  spicy vegetable curry. Adding a squeeze of lime juice, chopped coriander leaves and seasoning to the paruppu makes the Kalathu Paruppu/Tovve more tasty. Manga Paruppu/ Mavinakayi Tovve is a family favourite prepared quite often through out the Mango season.


INGREDIENTS
 Raw mango ( Peeled and chopped ) - 1 
Split pigeon peas ( Tur dal) - 1 cup
Bengal gram dal - 1 tbsp
Turmeric powder - 1 pinch
Salt - 3/4 tsp
Green chilly (slit) - 1
Ghee or Sesame oil - 1 tsp
Mustard seeds - 1/4 tsp
Red chillies ( broken ) - 2
Asafoetida - 1 pinch
Chopped coriander leaves for garnishing
METHOD
1. Pressure cook the dals with chopped mango pieces, slit green chilly and turmeric powder adding 2 cups of water until three whistles.
2. When the pressure subsides remove the cooked dal and mash the dal and cooked mango pieces together using the back of a ladle.


3. Add salt and cook the dal on the stove adding little more water so that the Manga Paruppu / Mavina Kayi Tovve gets a porridge like consistency.
4. Heat ghee/oil and add the mustard seeds.
5. When the mustard seeds splutter add the broken red chillies followed by asafoetida, and pour the seasoning over the Mango dal.


Garnish with  chopped coriander leaves and enjoy the tangy and flavoursome Manga Paruppu / Mavinakayi Tovve with steaming hot rice and a spoon of ghee.

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