I have so many fond memories of mangoes from my childhood. Whether it was eating them or just playing around with them, mangoes were a big part of our lives. One dish that always stood out for me was my mom's Raw Mango and Sorakai (lauki) pappu. The combination of mixed dals with sorakai and mango is just heavenly. 

Adding a few pieces of mango not only enhances the flavor but also provides a much-needed antioxidant boost. 

My secret ingredients of cloves and cinnamon take the dish to a whole new level, resulting in a creamy, fragrant, mildly spicy, sweet and sour dish. 

It's the perfect dish to make this summer and enjoy with a bowl of steaming rice topped with some pure desi ghee

Ingredients:

• 1 heaped cup Toor Dal/Split Pigeon Peas
• 1 medium Bottle Gourd, peeled and cut into 1 inch pieces
• 1 medium Raw Mango, peeled and cut into small cubes
• 1 medium Onion, peeled and thinly sliced
• 3 Green Chilli, roughly chopped
• 2 garlic roughly chopped
• 1 inch Ginger roughly chopped
• 1 tbsp Jaggery (Adjust as per taste)
• 1 tbsp cup Fresh Coriander Leaves, finely chopped
• Salt to taste
• 1 tsp Haldi/Turmeric Powder
• 1/2 tsp Red Chilli Powder 

For Tadka:

• 1 tsp Black Mustard Seeds
• 1 tsp Jeera/Cumin Seeds
• 1-2 Dry Red Chilli, cut into 2-3 pieces
• 1/4 tsp Hing/Asafoetida
• 1-2 sprigs Curry Leaves
• 1 tbsp Ghee + 1 tsp Oil
• 6 cloves
• 3 small cinnamon

Preparation Method:

1. Dry roast the toor dal for 3-4 minutes on medium to low flame until it turns golden. Let it cool down slightly.
2. Wash the toor dal 3-5 times until the water turns clear. Transfer the washed dal into a pressure cooker or thick bottomed pan. Add chopped sorakai (lauki) and mango and green chilli, garlic, ginger, turmeric powder and red chilli powder. Add about 3½-4 cups of water and close the lid.
3. Pressure cook for 3 whistles. Let the pressure release completely before carefully opening the lid.
4. Heat oil & ghee in a pan and when it’s hot, add fenugreek seeds. When they turn golden brown, add mustard seeds and let it pop and splutter. Next add the cumin seeds, dried red chillies, hing and curry leaves, cloves and cinnamon and fry them for 15-20 seconds.
5. Add thinly sliced onions and saute on medium heat until they turn translucent, about 2 minutes.
6. Open the lid and mix in jaggery and salt to taste and cover and let it simmer for 3-4 minutes.
7. Mash the cooked dal little bit for that creamy taste and add prepared tempering to the dal. Mix them all well.
8. Add some water if you find the dal too thick or to get required consistency.
9. Turn off the heat and mix in finely chopped coriander leaves. Let the delicious and creamy Sweet and Sour Raw Mango and Bottle Gourd Dal rest for 15 minutes for all the flavours to blend and deepen.
10. Serve this delicious pappu with rice and a dollop of ghee. Enjoy!