This is the recipe for Mamidikaya Pappu, the traditional Andhra-style Mango Dal. This tangy dal is a crowd pleaser and you will find it made in almost every Andhra & Telangana household in summer. I absolutely love this tangy dal that needs just some hot rice and ghee to make for a complete meal.
Cuisine Andhra, Indian, South Indian, Telangana, Vegan, Vegetarian
Servings 4People
Calories 141kcal
Ingredients
1/2CupTuvar Dal(~100 gms)
1/2CupRaw Mango(Peeled and cut into 1/2" pieces; ~90 gms) See Notes.
1/3tspTurmeric
1.5CupWater
Salt to Taste
Tempering
1tspGhee, Neyyi(or Oil)
1/2tspMustard Seeds, Avalu
1/2tspCumin Seeds, Jeelakarra
2Spicy Red Chillies, Endu Mirapakayalu
8-10Garlic Cloves(Optional)
A Few Curry Leaves, Karivepaku
Instructions
Getting the Dal Ready
Wash 1/2 cup tuvar dal well under running water.
Soak the dal in 1 cup water for about 15 minutes.Note: This is an optional step but helps the dal cook better.
Pressure cook the dal for 3 to 4 whistles till it is mashable.
Let the pressure cooker depressurize naturally and cool a bit.
Using a heavy spoon or ladle, mash the dal well and set it aside.
Making the Mango Dal
To a heavy bottomed vessel, add 1/2 cup of mango pieces and 1 cup water.
Over medium heat, cook covered, while stirring occasionally, till the mango pieces soften.Note: If you are able to cut the mango pieces with a spoon, they are cooked.
Add 1/4 tsp turmeric and some salt, and mix well.
Now, add the cooked and mashed dal, and cooked mango along with any water in it to the mashed dal, and mix well.
Next, add enough water to make the dal thick in consistency and just short of pouring consistency. Mix well.
The Tempering
In a ladle, heat 1 tsp ghee or oil.
If you are using garlic, add 8 to 10 garlic pods and stir-fry till they brown a bit.
Now add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds, and stir-fry the mustard seeds to crackle.
Next, add 2 split dried red chillies and a few curry leaves, and stir-fry for for a few seconds.
Mix the tempering into the Mamidikaya Pappu and let the dal rest for a while.
Serving Suggestions
Serve the Mamidikaya Pappu with steamed rice topped with ghee, Avakai, and some papad.