Mango Pappu (lentils)
4 cups yellow gram pappu
8 cups water
2 raw sour mangoes
5-6 curry leaves
2 teaspoons chili powder
salt to taste
2 tablespoons peanut oil
1 teaspoon black mustard seeds
3 dried red chiles
1 teaspoon red gram pappu
5 curry leaves
¼ cup chopped coriander
Soak four cups of yellow gram pappu in eight cups of water for half an hour. Chop the raw mango in small pieces. Add mango, yellow gram pappu with the water, curry leaves, chili powder, and salt in the pressure cooker and cook until two whistles. In a small frying pan, heat oil until sizzling. Add mustard seeds, red chile, red gram pappu, and curry leaves into the oil and fry for thirty to forty seconds (be careful to not burn the seeds or the leaves). Add the oil and its contents into the mango lentil mixture in the pressure cooker immediately and mix. Garnish with chopped coriander. Serve hot with rice.