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

Ambe Daali | Konkani Style Mango Dal

Konkani Style Mango Dal | Ambe Daali
Konkani Style Mango Dal | Ambe Daali

Mammidikaya Pappu or Andhra Style Raw Mango Dal was the very first recipe that I posted when I started the blog. And as is wont with something new I told all my friends that I had started a blog. One of the many who visited my blog was my friend Almas. The instant tip that I got from her was make the same dal and add some coconut to the tempering as the Konkanis do. Called Ambe Daali, this dal uses coconut in tempering and is simply mouth watering.

As you can see it tool me 3 years to try this and now I am kicking myself about why I did not try it earlier!

So this past week, when I made Ambe Daali, Konkani Style Mango Dal!

How to Make Konkani Style Mango Dal | Ambe Daali

Ingredients

  1. Tuvar Dal  – 1 Cup
  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. Grated Coconut – 2 tbsp
  10. A few curry leaves
  11. Salt to Taste

Method

  1. Soak tuvar 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 the grated coconut and saute for a few seconds.
  11. Add dal, mango pieces, and salt.
  12. Add some water, if required.
  13. Mix well and bring to a boil.
  14. Serve Ambe Daali hot with rice and ghee.
Konkani Style Mango Dal | Ambli Daali
Konkani Style Mango Dal | Ambli Daali

 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.
  • We often have Potato Fry or Bhindi Fry as a side-dish.