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Mamidikaya Pappu (Mango Dal) » Dassana’s Veg Recipes


You won’t be wrong if you say that there are myriad ways to use fresh, raw, beautifully green hued mangoes of the season in Indian cuisine. One of the best usages is also when these unripe fruits are added as souring agents in dals and curries. This Mamidikaya Pappu or Mango Dal from the Andhra Cuisine is one such delicate, yet delicious preparation.

mamidikaya pappu served in a green bowl with text layovers.

More on Mamidikaya Pappu

This post is all about cooking raw mangoes with lentils, in an Andhra style recipe. In Telugu language, ‘mamidikaya’ means mango and ‘pappu’ is dal (lentil). Thus, the Andhra special khatta (sour) dal is called Mamidikaya Pappu. In simple English it refers to mango with lentils and in Hindi as Mango Dal. I have also a Tomato Pappu which you should give a try.

I first had the chance to get a taste of this really yummy and soul soothing mango dal on our trip to Tirupati in Andhra Pradesh. In addition to this, I also tried a few other varieties of pappu, some pulusu (tamarind-based stews) and kura (curries).

The taste of Mamidikaya Pappu was so amazing that it stayed on my palate, and I bought it home with me. I had to try this recipe at home, and so I did. At home, we love our dals, and this too has become a regular during the mango season.

For this recipe, I have used tur dal and cook the raw mangoes in a pan. But you may cook the fruit with the lentils in the pressure cooker itself, and substitute the tuvar dal with moong dal.

Generally, adding the raw mangoes makes the dal a little thicker. Don’t worry. If you like a medium or thin consistency, add more water. This Andhra Mango Dal is really a nutritious one, and goes perfectly with steamed rice.

Step-by-Step Guide

How to make Mamidikaya Pappu

Cook Lentils

1. In a 3 litre pressure cooker, take ½ cup tuvar dal. Add ¼ teaspoon turmeric powder.

tuvar dal and turmeric powder added in a pressure cooker.

2. Then, add 1.75 to 2 cups water and mix everything. If using a smaller size cooker, add less water.

water added in the pressure cooker and mixed.

3. Pressure cook on medium heat for 7 to 8 whistles or for 10 to 12 minutes till the dal is cooked very well. For a smaller cooker, less time will be required for cooking dal.

pressure cooking the lentils.

4. When the pressure settles down naturally in the cooker, open the lid.

cooked lentils in the pressure cooker.

5. Mash the cooked dal with a spoon. Keep aside.

mashing the cooked dal with a spoon.

Making Mamidikaya Pappu

6. Heat 2 tablespoons oil in a pan. Keep flame to a low and then add ½ teaspoon mustard seeds. Let the mustard seeds splutter.

spluttering mustard seeds in hot oil in pan.

7. Then, add 10 to 12 fenugreek seeds and 1 green chili, chopped. Instead of green chili, you can use 1 dried red chili (broken and seeds removed) or even use both.

fenugreek seeds and chopped green chili added to the pan.

8. Fry till the fenugreek seeds change color. Keep heat to low or if the pan has become too hot, then you can switch off the heat.

Then, add 3 to 4 medium garlic cloves, crushed lightly or chopped.

crushed garlic cloves added to the pan.

9. Fry till the garlic turns light golden.

frying the garlic in the pan.

10. Then, add ⅓ cup chopped onions and 8 to 10 curry leaves.

chopped onions and curry leaves added in the pan.

11. Mix and begin to sauté onions on low to medium-low heat till they turn translucent.

sautéing onions in the pan.

12. When the onions become translucent, add ½ cup chopped raw mango cubes and ¼ teaspoon red chili powder. Mix well.

For a spicier dal, you can add ½ teaspoon red chili powder. You can keep the peels on the mangoes if you prefer.

chopped raw mango cubes and red chili powder added in the pan.

13. Then, add 1 cup water.

water added in the pan.

14. Cover the pan and cook the raw mango cubes till they soften.

coking the raw mango cubes in the covered pan.

15. Do check in between.

cooking raw mango cubes in the pan.

16. Cook till the mango pieces have softened. If you press the mango pieces, they should get mashed.

cooking the raw mango cubes in the pan.

17. Now, add the cooked dal.

cooked lentils added in the pan.

18. Season with salt as per taste.

salt added to the lentils.

19. Mix very well. If the dal looks very thick, then you can add some water.

mixing the lentils with the raw mango cubes mixture.

20. Cook on a low heat for a few minutes or till the Mamidikaya Pappu comes to a boil.

cooking mamidikaya pappu in the pan.

21. Then, switch off the heat and add 1 to 2 tablespoons chopped coriander leaves. Mix again.

chopped coriander leaves added to mamidikaya pappu.

22. Serve hot Mamidikaya Pappu with steamed rice.

mamidikaya pappu garnished with coriander leaves and served in a bowl.

Andhra’s Must Try List

Other than the obsession with pappu (dals/lentils), Andhra food is a plethora of dishes that may be most simple and easy to make, but are a riot of flavors on the palate.

There’s a harmonious symphony of spices in the preparations that lead to the robustness of the dishes, making them droolworthy!

This Mamidikaya Pappu (Andhra Mango Dal) is just one of those many more dishes that are really humble, but absolutely tasty and unmissable. Here’s the list of a few from my collection of top picks.

Don’t fret over having to travel to Andhra Pradesh for these. Just follow the recipes and enjoy them at home.

  • Medu Vada – The very South Indian savory doughnut that screams comfort in its make! Pair it with a lovely coconut or cilantro chutney and Sambar and enjoy a beautiful breakfast. This is popular in Tamil Nadu and Karnataka too. Also, known by other names like ‘uzhunnu vada,’ ‘ulli garelu’ and ‘ulundu vadai.’
  • Pesarattu – Or simply a dosa made with moong dal. This Allam Chutney made with ginger, chili-tomato chutney or a simple coconut chutney is just enough to perk up the whole dosa meal.
  • Dibba Rotti – This is basically a plumper, crisp and spiced version of an idli. More like a ‘soft idli’ and ‘crispy dosa.’ Not giving much details here, just try it.
  • Nimmakaya Pulihora – This is nothing but a jazzed-up lemon rice, also known as ‘chitranna.’ There’s a plethora of flavors in it – sour, spicy and salty – perfect to fill your stomach as well as heart.
  • Punugulu – Crispy fried, lip-smacking fritters made with idli or dosa batter. Best had with coconut chutney. These are a popular snack on the streets of Andhra Pradesh.
  • Bobbatlu (Holige) – Meet the Andhra cousin of the Maharashtrian puran poli. These are flat breads stuffed with sweet flavorful chana dal or tur dal mixture.

Expert Tips

  1. I feel the combination of tuvar dal is really a hit with raw mangoes. You can even experiment with moong dal or an equal mix of tur and moong dal.
  2. Try and make a no onion, no garlic version of this Andhra Mango Dal. After frying the fenugreek seeds, you can even add a pinch of hing (asafoetida) and some ginger.
  3. The cooking time of the lentils will depend on the volume of your pressure cooker – that is how many liters of pressure cooker it is. Smaller ones take more whistles than the larger ones.
  4. Adjust the consistency of Mamidikaya Pappu by adding less or more water. Less water for thicker and more water for medium consistency.

More Dal Recipes To Try!

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mamidikaya pappu served in a green bowl with text layovers.

Mamidikaya Pappu (Mango Dal)

Mamidikaya Pappu is an Andhra Mango Dal recipe made with raw, green unripe sour mangoes, pigeon pea lentils, onions, tomatoes, herbs and spices.

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Prevent your screen from going dark while making the recipe

Cooking lentils

  • In a 3 liter pressure cooker, take tur dal. Add turmeric powder.

  • Then, add 1.75 to 2 cups water and mix everything. If using a smaller size cooker, add less water.

  • Pressure cook on medium heat for 7 to 8 whistles or for 10 to 12 minutes till the dal is cooked very well and mushy. For a smaller cooker, less time will be required for cooking dal.

  • When pressure settles down naturally in the cooker, open the lid. Mash the cooked dal with a spoon. Keep aside.

Making Mamidikaya Pappu

  • Heat oil in a pan. Keep flame to low and add mustard seeds. Let them splutter.

  • Then, add fenugreek seeds and chopped green chili Instead of green chili, you can use 1 dried red chili (broken and seeds removed) or even can use both.

  • Fry till the fenugreek seeds change color. Keep heat to low or if the pan has become too hot, then you can switch off the heat. Then, add garlic cloves, crushed lightly or chopped.

  • Fry till the garlic turns light golden.

  • Then, add chopped onions and curry leaves.

  • Mix and begin to sauté onions on low to medium-low heat till they turn translucent.

  • When the onions become translucent, add chopped raw mango cubes and red chili powder. Mix well. For a spicier dal, you can add ½ teaspoon red chili powder.

  • Then, add water.

  • Cover the pan and cook the raw mango cubes till they soften. Do check in between.

  • Cook till the mango pieces soften. If you press the mango pieces, they should get mashed.

  • Now, add the cooked dal. Season with salt as per taste.

  • Mix very well. If the dal looks very thick, then you can add some water.

  • Cook on low heat for a few minutes or till the Mamidikaya Pappu comes to a boil.

  • Switch off the heat and add chopped coriander leaves. Mix again. Optionally, you can garnish with coriander leaves while serving.

  • Serve Mamidikaya Pappu with steamed rice. 

  • You can also choose to cook the mango dal recipe in the Instant Pot or in a pan on the stove-top. If cooking on the stove-top soak the lentils for 30 minutes to 1 hour before cooking. 
  • This recipe cannot be scaled due its complex flavors. If you do want to scale it then add the ingredients in approximation or by eyeballing them.
  • Use sour tasting mangoes to make the dish.
  • Adjust the spices and seasonings as needed. 

Nutrition Facts

Mamidikaya Pappu (Mango Dal)

Amount Per Serving

Calories 183 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Sodium 343mg15%

Potassium 321mg9%

Carbohydrates 22g7%

Fiber 9g38%

Sugar 4g4%

Protein 7g14%

Vitamin A 354IU7%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 24mg120%

Vitamin B6 1mg50%

Vitamin C 52mg63%

Vitamin E 3mg20%

Vitamin K 3µg3%

Calcium 42mg4%

Vitamin B9 (Folate) 364µg91%

Iron 3mg17%

Magnesium 42mg11%

Phosphorus 130mg13%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This Mamidikaya Pappu recipe post from the archives first published in June 2018 has been republished and updated on 28 May 2022.



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