Mudda Pappu (tur dal) with Mango Pickle

- from Andhra Pradesh -

This is a beautiful South Indian recipe (specifically from Andhra Pradesh) for perhaps the simplest dal ever conceived. It is quite delicious, though, if eaten with a sweet-spicy mango pickle and a little buttery short grain rice. I made this dal to go with the Andhras jaggery mango pickle I had made around the time, and they were wonderful together. This dal is really nothing on its own, though so if you're interested in trying and making it, I strongly suggest you make the mango pickle first, and then once you have that you will be very happy to have this easy, almost-instant meal plan in your back pocket for a quick, simple and cheap weeknight vegetarian meal. 

Mudda Pappu (a Simple South Indian Dal)

Ingredients:

• 1 cup yellow lentils (tur dal)
• 1 1/2 cup water (enough to fully cover the dal)
• Salt to taste
• Pressure cooker (recommended)
• Serve topped with Jaggery Mango Pickle and short grain rice

Directions:

1. Toast the dal in a heavy bottomed pan or skillet for 3-4 minutes, or until they are a slightly deeper brown and fragrant
2. Pour the dal into a pressure cooker and cover with the water. Attach the lid and bring the cooker to a boil over medium heat. Cook for 1 to 2 whistles, until the dal is soft. If you use a regular pot rather than a pressure cooker, this should take 15 to 20 minutes of simmering, covered
3. Remove from heat, add salt to taste and mash slightly with a fork (I didn't mash mine because I liked it unmashed, but you are supposed to mash it slightly.)
4. Serve with steamed short grain white rice and mango pickle. You should put a little ghee or butter on the rice and mix the mango pickle into the dal. This is Andhras comfort food at its best.

Enjoy!