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mango dal
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5 from 14 votes

mango dal recipe | mamidikaya pappu | raw mango pappu recipe

mango dal recipe | mamidikaya pappu | raw mango pappu recipe - andhra style
Course Side Dish
Cuisine south indian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 Servings


  • 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:


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