Mammidikaya Pappu | Andhra Style Raw Mango Dal

Mammidikaya Pappu was the first recipe I posted on the blog and what a journey it has been since. The reason I chose this recipe on that fateful day was that it is a family favourite and this blog was meant to be an aide-memoire for recipes from my extended family.

Mammidikaya Pappu
Mammidikaya Pappu

Coming back to Mammidikaya Pappu, this tangy Mango Dal from Andhra Pradesh 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).

How to Make Mammidikaya Pappu | Andhra Style Raw Mango Dal

Mammidikaya Pappu | Andhra Style Raw Mango Dal
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This is the recipe for Mammidikaya Pappu, the Andhra Style Raw Mango Dal. I absolutely love this tangy lentil that needs just some hot rice and ghee to make for a complete meal.

Course: Accompaniment, Main Course
Cuisine: Andhra Recipes, Indian Food, South Indian
Servings: 4 People
Author: Aruna
Ingredients
  • 1/2 Cup Tuvar Dal, Kandi Pappu (~100 gms)
  • 1 Large Unripe Mango, Mammidikaya (~175 gms)
  • 1/2 tsp Turmeric, Pasupu
  • Salt to Taste
Tempering
  • 1 tbsp Ghee, Neyyi (or Oil)
  • 1 tsp Mustard Seeds, Avalu
  • 1 tsp Cumin Seeds, Jeelakarra
  • 3-4 Spicy Red Chillies, Endu Mirrapakayalu
  • 8-10 Curry Leaves, Karivepaku
  • 8-10 Peeled Garlic Cloves, Vellu Ulli (Optional)
Instructions
Getting the Dal Ready
  1. Dry roast the dal till they are light brown. 

  2. Soak the dal in 1 cup water for about 15 minutes.

Getting the Mango Ready
  1. Peel the mango and cut into 2" pieces.

  2. Add the mango pieces to a small vessel and add enough water to cover the pieces.

Making Mammidikaya Pappu | Andhra Style Mango Dal
  1. Add the turmeric to the soaked dal.

  2. Pressure cook the dal and mango over medium flame for 15 minutes or 4 whistles.

  3. Let the cooker cool.

  4. Mash the dal till smooth.

  5. Add salt and the cooked mango, and mix well.

The Tempering
  1. In a ladle, heat the ghee or oil. 

  2. If you are using garlic, add the garlic pods and let them brown a bit.

  3. Add the mustard seeds and cumin seeds and wait for them to crackle.

  4. Add split red chillies and curry leaves, and stir-fry for for a few seconds.

  5. Add the tempering to the Mammidikaya Pappu and mix well.

  6. Serve the Mammidikaya Pappu with steamed rice topped with ghee, Avakai, and some papad. 

 

Andhra Mammidikaya Pappu
Andhra Mammidikaya Pappu

Recipe for Mammidikaya Pappu | Andhra Style Mango Dal

  1. Preparing the Dal
    1. In a heavy-bottomed kadai, dry roast the tuvar dal till it starts to change colour. We do this in my family but I have not seen many other people do it.

    2. Transfer the dal into a vessel and add 1 cup water to it. Let the dal soak for about 15 minutes. The soaking just helps the dal cook faster.

  2. Prepping the Mango
    1. Peel the mango and cut into small pieces.
    2. Add the mango pieces to a small vessel and add enough water to cover the pieces. I add the seed as well, if it is hard.

  3. Cooking the Dal
    1. Just before cooking, add the turmeric to the dal.
    2. Pressure cook the dal and mango till mashable. Typically, it taskes about 3-4 whistles if the dal has been pre-soaked; may be a whistle or two more otherwise.
    3. After the cooker cools, remove the dal and mango from it.
    4. Using a heavy ladle, mash the dal completely.
    5. Add salt and the cooked mango, and mix well.
    6. In a ladle, heat the ghee or oil.
    7. First, fry the peeled garlic pods till golden brown.
    8. Then add the mustard seeds and cumin seeds.
    9. After the seeds start to pop, add split red chillies and curry leaves
    10. Stir-fry for for a few seconds.
    11. Add the tempering to the Mammidikaya Pappu and mix well.
  4. Serve the Mammidikaya Pappu with steamed rice topped with ghee with some Bangala Dumpa Vepudu | Potato Fry, Bendakaya Vepudu | Bhindi Fry, and Avakai or Avabaddalu on the side.

 Tips

  • 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.
Kairi Dal | Mango Dal
Kairi Dal | Mango Dal

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 calcutta...my friends mom had prepared dal with sliced coconut fried during tadka.believe me it was tasting awesome.it 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.