Raw Mango Dal (pachi Mamidikaya Pappu)
Raw Mango Dal, also known as Pachi Mamidikaya Pappu, is a traditional Andhra dish that is bursting with flavors. This tangy and spicy dal is made with raw mango, lentils, and a blend of aromatic spices, making it a perfect accompaniment to steamed rice or roti.
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 1 raw mango, peeled and chopped
- 1 onion, finely chopped
- 2-3 green chilies, slit
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- A pinch of asafoetida (hing)
- A few curry leaves
- 2-3 garlic cloves, crushed
- 2 tbsp oil
- Salt to taste
Instructions
- Wash the toor dal and pressure cook with 2 cups of water, turmeric powder, and salt until soft.
- 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 the chopped raw mango pieces and cook for a few minutes until they turn slightly soft.
- Add red chili powder and mix well. Cook for another 2-3 minutes.
- Add the cooked toor dal to the mango mixture. Add water if needed to adjust the consistency. Let it simmer for 5-7 minutes.
- Adjust salt and remove from heat. Serve hot with steamed rice or roti.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 30g
- Protein
- 8g
- Fat
- 3g
Supplies
Pressure cooker Frying pan Wooden spatula
Tools
Knife Cutting board
Serving suggestions
Serving suggestions: Enjoy the Raw Mango Dal with a side of plain steamed rice, ghee, and papad for a wholesome meal.
Tips & tricks
Tips: Adjust the quantity of raw mango and spices according to your taste preferences. You can also add a tadka of ghee, mustard seeds, and red chilies for extra flavor.
Cost
$8