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MANGO DAL / MAMIDIKAYA PAPPU

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

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

Equipment

  • Pressure cooker
  • Tadka pan

Method
 

  1. In a pressure cooker, add dal, chopped mangoes, green chillies, turmeric, chilli powder, salt and water.
  2. Cook for 3 whistles on medium flame.
  3. When the pressure is released, open and mash dal and mango with ladle. If it’s too thick, add water to adjust the consistency.
  4. In a tadka pan, add mustards and let it splutter. Then add all the other tempering ingredients.
  5. When you get the aromatic smell, switch off the flame and add tadka to dal.
  6. Mix and serve. Mango dal is best with steamed rice or chapati.

Notes

  1. Always use a raw mango for tanginess.
  2. Mango can be chopped with skin or can peel it.
  3. If dal is too thick after pressure cooking, add little water to adjust consistency.
  4. I avoid using onions & tomatoes as it alters tangy taste. If you want, you can add them.