TOTAKURA MAMIDI KAYA PAPPU (AMARANTH LEAVES AND RAW MANGO DAL)

When the raw mango season starts every year this pappu is one of the most favorites in my place. This will be a wonderful combination with rice and roti with its tangy and little spicy taste, and with raw mango aroma. Normally we make totakura (Amaranth leaves) pappu with little tamarind or with a chopped tomato, but if we using a raw mango no need to add tamarind or tomato to this.

INGREDIENTS:----
Totakura (Amaranth leaves) – 1 bunch
Raw mango – 1 medium size (make sure it should be sour not in sweet and sour taste)
Pesara pappu (moong dal, split green gram) – 1 cup
Green chilies --- 5
Onion – 1 medium
Ghee – 1 tea sp
Turmeric powder – 1/2 tea sp
Red chili powder – 1 tea sp
Salt to taste
METHOD:-----
1. In a pan add 1 tea sp ghee and fry moong dal till light golden color then add 2 cups of water and remove from the heat and leave a side for 10 min.
2. In the mean while wash amaranth leaves 3-4 times drain all the water and chop it very finely.
3. Peal the mango skin and cut in to 1 inch chunks.
4. Peal the onion wash and cut in to small pieces and cut green chilies also in to small pieces.
5. Now bring back the dal with water to the heat and cook till half done then add onion pieces, green chili pieces, and chopped amaranth leaves then add salt to taste, 1/2 tea sp turmeric powder and cover and cook for 10 min,
6. Now remove the lid and add mango pieces and red chili powder now again cover with a lid and cook till done this will take 15 – 20 min.
7. Now remove from the heat and mash it with potato masher or any spoon (don't use a blender) mash lightly.
8. If you want to cook this in a pressure cooker then add all ingredients to pressure cooker pan and cover with lid and cook till 2 whistles, remove from heat cool and open the lid and season.
FOR SEASONING:---
Oil – 3
Mustard seeds --- 1/2 tea sp
Urad dal – 1 tea sp
Cumin seeds --- 1/2 tea sp
Garlic cloves --- 5 crushed
Curry leaves --- 12
1. Heat oil in a pan add mustard seeds and let them popup then add crushed garlic, urad dal and cumin seeds, curry leaves and fry till light brown color then add this to totakura mamidikaya pappu and mix well.
2. Serve with rice and any vegetable stir fry like potato, okra dondakaya or raw banana and a best combination with roti also.
Enjoy your meal.

This ia my entry for SWC - COOKING WITH GREENS EVENT guest hosted by Sowmya event started by Lakshmi.