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.
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
- Wash the toor dal and pressure cook with 2 cups of water, turmeric powder, and salt until soft and mushy.
- 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.
- Add chopped onions and green chilies. Sauté until the onions turn translucent.
- Add chopped tomatoes and cook until they turn soft.
- Add the chopped raw mango pieces and cook for a few minutes until they become slightly tender.
- Add red chili powder and mix well. Then, add the cooked dal and adjust the consistency with water if needed.
- Let the dal simmer for a few minutes until the raw mango is completely cooked and the flavors are well combined.
- 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