Mango Dal Recipe | Mamidikaya Pappu | Raw Mango Pappu with detailed photo and video recipe. A simple and easy lentil-based curry recipe prepared with a combination of pigeon pea lentil or toor dal with raw sour mangoes. It is an excellent South Indian dal recipe, which is typically served with hot steamed rice or served as soup. The mango dal is an authentic Telugu cuisine delicacy but has become hugely popular across Indian states.
Mango Pappu is my mother’s favourite recipe, as she did her education and schooling in Aandhra. She prepares mango dal at the beginning of the summer season, during which we get sour and fresh raw mangoes. However, after coming to Australia, I missed mango dal a lot as it is challenging to find raw mangoes here. However, I developed a new recipe for this recipe across all seasons. I get diced frozen mangoes here and use them for the same taste and flavour. The only downside of these frozen mangoes is the sourness, which varies with each packet you purchase every time. Hence, you must carefully check the sourness level before using it in any recipe.
Here are some simple and easy tips, suggestions and recommendations for Mango Dal or Mamidikaya Pappu. Choosing the correct mangoes is essential for a well-balanced and flavoured dal curry. Choose firm and fresh raw mangoes for this dal, as they help enhance the flavour and taste. Secondly, the most common dal or lentils used for this recipe are pigeon peas or toor dal. However, you can use other types of lentils like green moong dal, masoor dal or a combination. Lastly, the consistency of this dal is typically prepared with a thick, curry-like texture. However, you may prepare the same dal with medium or thin with a flowing consistency.
Finally, visit my other related Dal Recipes Collection with this post on Mango Dal Recipe. It includes my other related recipes like Pancharatna dal, Dal Tadka, Khichdi, maa channa ki dal, kat saaru, and moong dal. Further, do visit my other associated recipes collection,
About Mango Dal
It is a tangy and flavoured South Indian Dal recipe prepared with purposed-based raw sour mangoes and a thick cooked and mashed lentil. Raw Mango Pappu, commonly known as Mamidikaya Pappu in Telugu, is a popular delicacy from Andhra cuisine. It is typically served with hot steamed rice with a hot ghee topping and spicy mango pickle as a side or condiments. It can also be an excellent choice as a curry with a wide range of Indian flatbreads.
There are many different variations to this simple and easy Raw Mango Dal or Mango Pappu Recipe. The most common way is to make it with a combination of toor dal and raw mangoes with a thick consistency. The variations are mainly derived from its consistency. The same dal can also be made with a thin or semi-thick consistency. In addition, the dal can also be made with other types of lentils, like moong or masoor, for different textures and tastes.
Video Recipe
Recipe Card for Raw Mango Dal
Mango Dal Recipe | Mamidikaya Pappu | Raw Mango Pappu
Ingredients
for pressure cooking:
- 1 cup toor dal
- ½ tsp turmeric
- 1 tsp oil
- 3 cup water
other ingredients:
- 1 raw mango, chopped
- 6 chilli, slit
- ¼ tsp turmeric
- 1 cup water
- 1 tsp salt
- 2 tbsp coriander, finely chopped
for tempering:
- 2 tbsp oil
- 1 tsp cumin
- 1 tsp mustard
- 1 tsp chana dal
- 1 dried red chilli, broke
- pinch hing
- few curry leaves
Instructions
- Firstly, take 1 cup toor dal, ½ tsp turmeric, 1 tsp oil, and 3 cups water in a pressure cooker.
- Pressure cook for 5 whistles or until the dal is cooked well.
- Mash the dal slightly to get a silky smooth texture. Keep aside.
- In a large kadai take 1 raw mango, 6 chilli, ¼ tsp turmeric, and 1 cup water.
- Cover and boil for 10 minutes or until the mangoes are cooked well.
- Add in pressure-cooked dal, 1 tsp salt, and mix well.
- Simmer for 10 minutes or until the flavors are well absorbed. Adjust the consistency as required.
- To prepare the tempering, heat 2 tbsp oil. Add 1 tsp cumin, 1 tsp mustard, 1 tsp chana dal, 1 dried red chilli, pinch hing, and few curry leaves. Splutter the tempering.
- Pour the tempering over the dal and mix gently.
- Finally, add 2 tbsp coriander and enjoy Mango Dal Recipe with hot steamed rice.
Nutrition
How to Make Mango Dal Recipe with Step-by-step Photos
- Firstly, take 1 cup toor dal, ½ tsp turmeric, 1 tsp oil, and 3 cups water in a pressure cooker.
- Pressure cook for 5 whistles or until the dal is cooked well.
- Mash the dal slightly to get a silky smooth texture. Keep aside.
- In a large kadai take 1 raw mango, 6 chilli, ¼ tsp turmeric, and 1 cup water.
- Cover and boil for 10 minutes or until the mangoes are cooked well.
- Add in pressure-cooked dal, 1 tsp salt, and mix well.
- Simmer for 10 minutes or until the flavors are well absorbed. Adjust the consistency as required.
- To prepare the tempering, heat 2 tbsp oil. Add 1 tsp cumin, 1 tsp mustard, 1 tsp chana dal, 1 dried red chilli, pinch hing, and few curry leaves. Splutter the tempering.
- Pour the tempering over the dal and mix gently.
- Finally, add 2 tbsp coriander and enjoy Mango Dal Recipe with hot steamed rice.
Notes
- Firstly, the amount of mango should be adjusted depending on the tanginess of mangoes.
- Also, if you are running short of time, you can pressure cook the mangoes along with toor dal.
- Additionally, you can use red chili powder and green chilli for a change in flavor.
- Finally, Mango Dal Recipe tastes great when topped with ghee.
Simple yet awesome recipe! Dal turned out delicious..! Thank you.
Thanks a lot 🙂
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