Mamidikaya pappu is one of the famous Andhra recipes made with raw mango and dal. The tanginess of mango and spice of green chillies is a great combination. It is one of my favourite dals.
Mamidakaya pappu with steamed rice, ghee, papads and avakaya (mango pickle) is the best combination in mango season. Just the thought of it makes me drool đŸ¤¤
Mango dal preparation is very easy as it doesn’t need chopping of onions or tomatoes. I don’t prefer using onions or tomatoes as they alter the tanginess. But if you want, can add them.
Using raw mango gives tanginess to the dal. If it’s a bit ripe, better not to use, as it adds sweetness. Raw mango can be chopped with skin or you can peel and skin and chop. Toor dal is widely used but you can use any dal.
MANGO DAL / MAMIDIKAYA PAPPU
Equipment
- Pressure cooker
- Tadka pan
Ingredients
- 1 cup toor dal washed
- 1 raw mango chopped
- 2 green chillies slit vertically
- 3 cups water
- 1/2 tsp turmeric
- 1 tsp chilli powder
- salt as required
- For tempering:
- 2 tbsp ghee or 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin
- 2 cloves garlic crushed
- 1 tsp ginger grated
- 2 red chilli
- hing a pinch
- curry leaves few
Instructions
- In a pressure cooker, add dal, chopped mangoes, green chillies, turmeric, chilli powder, salt and water.
- Cook for 3 whistles on medium flame.
- When the pressure is released, open and mash dal and mango with ladle. If it’s too thick, add water to adjust the consistency.
- In a tadka pan, add mustards and let it splutter. Then add all the other tempering ingredients.
- When you get the aromatic smell, switch off the flame and add tadka to dal.
- Mix and serve. Mango dal is best with steamed rice or chapati.
Notes
- Always use a raw mango for tanginess.
- Mango can be chopped with skin or can peel it.
- If dal is too thick after pressure cooking, add little water to adjust consistency.
- I avoid using onions & tomatoes as it alters tangy taste. If you want, you can add them.