mamidikaya pappu or mango dal is a tangy dal amde with raw green mango and toor dal.
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5 from 1 vote

Mamidikaya Pappu | Mango Dal

Mamidikaya Pappu or Mango Dal - Andhra style tangy dal made with raw mango and tuvar dal.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Madhavi


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.