Raw Mango Dal (mamidikaya Pappu)

Raw Mango Dal (Mamidikaya Pappu) is a traditional Andhra dal recipe that combines the tangy flavor of raw mango with the earthy taste of lentils. This dish is a perfect blend of sour, spicy, and savory flavors, making it a popular choice for a comforting meal.

Raw Mango Dal (mamidikaya Pappu)

Ingredients

  • 1 cup Toor dal (split pigeon peas)
  • 1 raw mango, peeled and chopped
  • 1 onion, finely chopped
  • 2-3 green chilies, slit
  • 1 tomato, chopped
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • A pinch of asafoetida (hing)
  • 5-6 curry leaves
  • 2-3 garlic cloves, crushed
  • 2 tbsp oil
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. Wash the toor dal and pressure cook with 2 cups of water, turmeric powder, and salt until soft and mushy.
  2. In a separate pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, curry leaves, and crushed garlic. Sauté for a minute.
  3. Add chopped onions and green chilies. Sauté until the onions turn translucent.
  4. Add chopped tomatoes and cook until they turn soft.
  5. Add the chopped raw mango pieces and cook for a few minutes until they become slightly tender.
  6. Add red chili powder and mix well. Then, add the cooked dal and adjust the consistency with water if needed.
  7. Let the dal simmer for a few minutes until the raw mango is completely cooked and the flavors are well combined.
  8. Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
30g
Protein
15g
Fat
5g

Supplies

Pressure Cooker Pan Spatula

Tools

Knife Cutting Board

Serving suggestions

Raw Mango Dal pairs well with steamed rice, ghee, and a side of papad (papadum).

Tips & tricks

Adjust the amount of green chilies and red chili powder according to your spice preference. You can also add a pinch of jaggery for a hint of sweetness to balance the tanginess of the raw mango.

Cost

$8