Pigeon Pea Broth with Unripe Mango

Maangai Rasam

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

There are two ways you can enjoy this thin, broth-like curry, chock-full of tart-soft mango: You can pour it over cooked white rice, or you can do as I do during the winter months in the tundra of Minneapolis, which is to serve it with thick slices of oven-warm, crusty sourdough bread slathered with premium butter.


  • ¼ cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones (see Tip)
  • 1 large rock-firm unripe mango, peeled, seeded, and finely ch


  1. Place the pigeon peas in a small saucepan. Fill the pan halfway with water and rinse the peas by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 1 cup water an