Mammidikaya Pappu | Andhra Style Raw Mango Dal

Mammidikaya Pappu, Mango Dal, Manga Paruppu, or Ambe Dal
Mammidikaya Pappu – Andhra Style Mango Dal

Mammidikaya Pappu is a great favourite with my Dad. Daddy will buy raw mangoes wherever and whenever he sees them, whether it is the season for mangoes or not! And he has the knack for getting just the right kind; firm and khatta (sour).

As I was drafting this post, Daddy came home with 4 raw mangoes. At the height of winter!

How to Make Mammidikaya Pappu | Andhra Style Raw Mango Dal


  1. Tur Dal (Kandi Pappu) – 1 Cups
  2. Raw Mango – 1 Large (or 2 Small)
  3. Red Chillies – 2-3 (more if you like it hot, as I do!)
  4. Mustard Seeds  – 1/2 tsp
  5. Ghee – 1/2 tsp
  6. Turmeric – 1/4 Tsp
  7. Water – 2 to 3 Cups
  8. Garlic Cloves – 4 to 6 (Optional)
  9. A few curry leaves
  10. Salt to Taste


  1. Soak tur dal in 2 cups water for about an hour.
  2. Peel the mango and chop into 1/2″ pieces.
  3. Pressure cook the dal and mango pieces separately till done.
  4. Mash the dal.
  5. In a heavy bottomed vessel, heat ghee on a low flame till it melts.
  6. Add mustard seeds and wait till they splutter.
  7. Add the garlic pods and fry till golden brown.
  8. Add split red chillies, turmeric, and curry leaves.
  9. Stir fry for a few seconds.
  10. Add dal, mango pieces, and salt.
  11. Mix well.
  12. Serve hot Mammdikaya Pappu with rice and ghee.


  • Soaking the dal is just a way of making it cook faster.
  • Do not mix the dal and the mango before cooking. The sourness in the mango stops the dal from cooking easily.
  • Mango pieces are done when they look transparent and can be mashed by hand.
  • You can make this dal to be thick or to have pouring consistency like sambar.
  • We often have Potato Fry or Bhindi Fry as a side-dish.

Off to make Potato Fry to accompany my Mammidikaya Pappu!

26 thoughts on “Mammidikaya Pappu | Andhra Style Raw Mango Dal

    1. We are getting,mangoes here in Mumbai, Vidya. :-) in fact, we now get them all year round; but the best ones are just coming in. I made Mammidikaya Pappu in two ways this weekend. The second way coming up soon. :-)
  1. I just love this pappu. Planning to make it for dinner :-). Garlic lovers can add a few garlic flakes in tadka. Tastes yummmm.. :)
  2. hi aruna, this dal is made quite often in my house too.and yes, my mom puts the mango pieces during the 'tadka'.and sometimes she would add grated coconut also.
    1. Hi Almas, The reason why we "cook" the mango pieces is that then when you mix them with dal, the khatta taste gets infused in the dal. Sometimes, the mango pieces get completely mashed, but that is even better. :-) I will try adding the grated coconut. Oh shoot! Now I want some. :(
      1. hey aruna...when i was on a vac in friends mom had prepared dal with sliced coconut fried during tadka.believe me it was tasting took some time for a person like me to make out wat it actually was.and i think adding mango would make a gr8 recipe.will try it soon n keep u posted.

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.