mango dal recipe | mamidikaya pappu | raw mango pappu recipe

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mango dalmango dal recipe | mamidikaya pappu | raw mango pappu recipe with step by step photo and video recipe. mango dal is a popular andhra cuisine prepared from raw, sour and tangy mangoes. mango is dal called mamidikaya pappu in telugu. mangoes are cooked with toor dal and spiced with addition of red chilli powder.

mango dal is my moms favourite recipe, as she is from andhra. she prepares mango dal at the beginning of mango season. however, after coming to australia, i was missing mango dal a lot as it is very difficult to find raw mangoes over here. yesterday, i had been to an indian store, luckily i found raw mangoes. so, immediately grabbed them. if you are looking for mango recipes then check out mango rasayana.

mamidikaya pappu

there are many ways of preparing mamidikaya pappu. however, this recipe is shared by my mom and taste yum. we can enjoy the tangy bites of mango along with spicy flavoured dal. i love to temper dal with ghee as it enhances the flavour further. if you are looking at andhra dal recipes, then you must look at my palak dal recipe.

raw mangoes are believed to be rich in vitamin-b and vitamin-c. however, do not consume in excess as it may cause constipation and indigestion. it is also believed, raw mangoes helps in weight reduction unlike ripped ones. i have collection of dal recipes. try out the pancharatna dal, dal tadkakhichdimaa channa ki dalkat saarumoong dal.

mango dal recipe | mamidikaya pappu | raw mango pappu recipe video recipe:

mango dal recipe | mamidikaya pappu | raw mango pappu recipe card:

mango dal recipe | mamidikaya pappu | raw mango pappu recipe
 
Prep time
Cook time
Total time
 
mango dal recipe | mamidikaya pappu | raw mango pappu recipe - andhra style
Author:
Recipe type: side dish
Cuisine: south indian
Serves: 4 Servings
Ingredients
  • ½ raw mango, pealed and chopped - adjust the quantity depending on sourness
  • 1 cup water
  • ½ tsp turmeric powder
  • 1 green chilli, slit lengthwise
  • few curry leaves
  • 1 tsp red chilli powder, adjust depending on your spice level
  • salt to taste
  • 1 cup toor dal, cooked with 2½ cup water
for tempering:
  • 1 tbsp ghee / clarified butter
  • 1 tsp mustard seeds
  • ½ tsp hing / asafetida
  • 1 dried red chilli
Instructions ( 1 cup =255 ml)
  1. peal the skin of raw mango and chop into small pieces. adjust the quantity of mangoes based on sourness.
  2. in a large kadai, take chopped mangoes along with a cup of water.
  3. also add turmeric powder, green chill and few curry leaves.
  4. cover the kadai and cook for 5 minutes or till mangoes turn soft. mangoes should retain their shape; do not over cook the mangoes.
  5. now add a tsp of chilli powder, pinch of turmeric powder and salt to taste.
  6. mix well and make sure there are no lumps of chilli powder formed.
  7. add cooked dal and give a good mix. make sure the dal is thick so add less water and pressure cook. else your dal will be watery.
  8. add water if required and get to a thick dal consistency. boil for 3 minutes.
  9. prepare the tempering. add a tbsp of ghee, along with mustard seeds, hing and red chilli. allow to splutter.
  10. pour the tempering to mango dal.
  11. serve mango dal / mango pappu / mamidikaya pappu with hot steamed rice.


mango dal recipe | mamidikaya pappu | raw mango pappu step by step photo recipe:

  1. peal the skin of raw mango and chop into small pieces. adjust the quantity of mangoes based on sourness.
    mango dal
  2. in a large kadai, take chopped mangoes along with a cup of water.
    raw mango pappu
  3. also add turmeric powder, green chill and few curry leaves.
    raw mango dal
  4. cover the kadai and cook for 5 minutes or till mangoes turn soft. mangoes should retain their shape; do not over cook the mangoes.
    raw mango dal
  5. now add a tsp of chilli powder, pinch of turmeric powder and salt to taste.
    mamidikaya pappu
  6. mix well and make sure there are no lumps of chilli powder formed.
    mamidikaya pappu
  7. add cooked dal and give a good mix. make sure the dal is thick so add less water and pressure cook. else your dal will be watery.
    raw mango pappu
  8. add water if required and get to a thick dal consistency. boil for 3 minutes.
    mamidikaya pappu
  9. prepare the tempering. add a tbsp of ghee, along with mustard seeds, hing and red chilli. allow to splutter.
    mango dal
  10. pour the tempering over mango dal. mix well.
    mango dal
  11. serve mango dal / mango pappu / mamidikaya pappu with hot steamed rice.
    mamidikaya pappu


notes:

  • add chilli powder before you add dal, else chilli powder will form lumps.
  • you can cook mangoes along with dal in a pressure cooker. however, i prefer mango bites so i cook separately.
  • chilli powder and salt depends on the sourness of mango. so adjust accordingly.
  • i have used frozen mangoes, fresh mangoes taste great.
  • serve mango dal with a spoonful of ghee and sandige menasu to get the rich flavour.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

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