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Mamidikaya Pappu or Mango Dal is a classic Dal from the cuisine of Andhra. Mamidikaya means raw mango in telugu and pappu translates to dal (lentils). Its a dal made with raw mango. Its a simple but amazingly tasty recipe. Serve the mango dal with rice, ghee, papad and a pickle on the side.
Pappu Kura ( dal) is one of the main components of any Andhra meal. The dal can be made with variety of vegetables or greens. The recipe i am sharing today is that of mamidikaya pappu kura, one of my childhood favorites. Dont miss making this pappu when the mangoes are in season.
How to make Mango Dal?
Raw mango are cut to cubes and pressure cooked with toor dal and green chilly.
Its important to cook the mango with the dal. This allows the mango flavor to go in the dal
A tempering of mustard, garlic, onion and hing are added to the cooked dal and mango mixture.
Simmer the dal for couple of minutes and serve this lip smacking dal with rice.
Few tips on making a tasty mamidikaya pappu
Sometimes the green mango when cut open, are not that raw. If that happens you can increase the amount of mango or add some tamarind pulp or lemon juice at the end.
If the mango is too sour, reduce the amount of mango used in the dal.
If you are worried that the dal may not cook well with mango. You can cook the mango and dal separately and add.
Traditionally Mango dal is slightly thick in consistency. But you can always adjust the amount of water depending on how you like it.
You can also add tomato to the mango dal.
Serve the Mango dal with a pickle on the side. I have few pickles/pachadi in the blog which goes very well with the dal.
Few pickles/pachadi to serve with mango dal –
Few more mango recipes from the blog –
Mamidikaya Pappu | Mango Dal
To pressure cook -
- 1 cup tuvar dal (toor dal)
- 1 cup chopped raw mango
- 2 green chili chopped
- ¼ tsp turmeric powder
- 2.5 cups water
Tempering ingredients –
- ½ tsp mustard seed
- ½ tsp cumin seeds
- Few curry leaves chopped
- 4 garlic cloves thinly sliced
- ½ inch ginger finely chopped (optional)
- 1 dry red chilly
- 1 small onion chopped
- Asafetida pinch
- Coriander leaves finely chopped
- 3 tsps oil
- Cooking the dal to make the pappu -Rinse the tuvar dal and add the dal to the pressure cooker. Add the raw mango pieces, turmeric powder and 2.5 cups of water.Do not add more than 2.5 cups of water, if not the cooker will splash. You can always add more water later.Pressure cook on a medium flame for 3 whistles. The dal should be mushy when done. The cooking time may vary depending on the water and dal. So cook accordingly.Wait for the pressure to release naturally. Mash the cooked dal slightly and set aside.Tempering/Tadka for Mango Dal- In a pan add 2 to 3 tsps of oil.When the oil gets hot, add the mustard seeds. When the mustard starts popping add the cumin seeds, curry leaves, red chili, garlic, ginger (if using). Fry for 30 seconds.Add the chopped onion and cook till soft. Add the asafetida and mix.Transfer the tempering to the cooked dal mixture.Add necessary salt and adjust the water as per your choice.Cook the pappu in medium flame for ten minutes. Finally garnish with coriander leaves.Serve the tangy mamidikaya pappu with annam (rice), ghee, a stir fry and pachadi.
step by step pictures on how to make mamidikaya pappu or mango dal ?
1) Wash and rinse the tuvar / toor dal with clean tap water couple of times. Add the rinsed dal to a pressure cooker.
2) Add peeled and chopped green mango to the dal.
3) Add chopped green chillies and turmeric powder.
4) Add about 2 cups of water and pressure cook the dal for 3 whistles. (If you plan to cook the dal on the stove top directly, cook the dal and mango with enough water till soft. Also cook the mango in the tempering.)
5) Cooked dal and mango mixture. Slightly mash the dal and proceed to make the tempering.
6 ) Heat oil in a pan. Add mustard seeds and let the mustard pop/
7) Add cumin seeds, curry ;eaves, ginger , garlic and dry red chilly ans stir fry for thirty seconds.
8) Add the diced onion and cook till soft. also add the a pinch of hing and mix well.
9) Finally add the tempering mixture to the cooked dal. Add necessary salt and add little more water to adjust the consistency of the dal.
10) In low-medium flame., cook the dal for ten minutes. Check for seasoning and serve the tangy mango dal for lunch or dinner.
Few more dal recipes you may like