Raw Mango Lentil Stew (mamidikaya Pappu)

This Raw Mango Lentil Stew, also known as Mamidikaya Pappu, is a traditional Andhra Cuisine dish that is both nutritious and delicious. The tangy flavor of raw mangoes combined with the earthy taste of lentils makes this stew a perfect comfort food.

Vegan Gluten Free Main Course Andhra Andhra Cuisine Lentils Raw Mango
Raw Mango Lentil Stew (mamidikaya Pappu)

Ingredients

  • 1 cup split pigeon peas (toor dal)
  • 1 raw mango, peeled and diced
  • 1 onion, finely chopped
  • 2 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, minced
  • 1-inch ginger, grated
  • 2 tbsp oil
  • Salt to taste
  • 4 cups water

Instructions

  1. Wash the toor dal and pressure cook with 2 cups of water until soft.
  2. In a separate pot, heat oil and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, curry leaves, green chilies, garlic, and ginger. Sauté for a minute.
  3. Add onions and sauté until they turn translucent.
  4. Add tomatoes and cook until they turn mushy.
  5. Add turmeric powder, red chili powder, and diced raw mango. Cook for 2-3 minutes.
  6. Add the cooked toor dal along with 2 cups of water and salt. Simmer for 10-15 minutes.
  7. Garnish with coriander leaves and serve hot with steamed rice.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
15g
Fat
5g

Supplies

Pressure Cooker Cooking Pot Chopping Board Knife Stirring Spoon

Tools

Pressure Cooker Cooking Pot Chopping Board Knife Stirring Spoon

Serving suggestions

This Raw Mango Lentil Stew pairs well with steamed rice or roti.

Tips & tricks

Adjust the quantity of raw mango and spices according to your taste preferences.

Cost

$8