Mamidikaya Pappu was the first recipe I posted on the blog and what a journey it has been since. The reason I chose the recipe for the Andhra Raw Mango Dal 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.
Coming back to Mamidikaya 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; dark green, firm and sour.
Some Pointers to Make a Great Andhra Mango Dal
- In Andhra, Pappu of any kind (and by extension, Mamidikaya Pappu as well) is made thick and flowy, but just not pourable.
- The mangoes you choose must be dark green, firm and sour; else this mango dal will be insipid.
- The garlic in the tempering is optional, but lends the dish an awesome flavour.
Other Recipes with Mamidikaya (Raw Mangoes)
Do try these recipes with tangy unripe mangoes:
- Mamidikaya Kobbari Pachadi | Andhra Coconut and Mango Chutney
- Amlechi Uddamethi: Goan Raw Mango Curry in a Coconut Gravy
- Mamidikaya Nuvvula Pachadi | Andhra Mango and Sesame Chutney
- Neemki | Instant Mango Pickle From Himachal Pradesh
How to Make Mamidikaya Pappu
- Getting the Dal Ready
- Wash 1/2 cup tuvar dal well under running water.
- Now soak the dal in 1 cup water for about 15 minutes. 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 then open it.
- 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. 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.
- Adding 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.
Recipe for Mamidikaya Pappu | Andhra Raw Mango Dal | Aam Dal | Kairi Dal
Mamidikaya Pappu | Andhra Raw Mango Dal | Aam Dal
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.
Ingredients
- 1/2 Cup Tuvar Dal (~100 gms)
- 1/2 Cup Raw Mango (Peeled and cut into 1/2" pieces; ~90 gms) See Notes.
- 1/3 tsp Turmeric
- 1.5 Cup Water
- Salt to Taste
Tempering
- 1 tsp Ghee, Neyyi (or Oil)
- 1/2 tsp Mustard Seeds, Avalu
- 1/2 tsp Cumin Seeds, Jeelakarra
- 2 Spicy Red Chillies, Endu Mirapakayalu
- 8-10 Garlic 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.
Nutrition
Calories: 141 kcalCarbohydrates: 26 gProtein: 6 gFat: 3 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gCholesterol: 3 mgSodium: 618 mgPotassium: 363 mgFiber: 8 gSugar: 8 gVitamin A: 4715 IUVitamin C: 47 mgCalcium: 44 mgIron: 2 mg
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.
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. 🙁
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.
You just handed me my Sunday menu on a platter. 🙂
I didn’t know that dal and mango goes well together. A must try!!And thanks for following my blog.
I just love this pappu. Planning to make it for dinner :-).
Garlic lovers can add a few garlic flakes in tadka. Tastes yummmm.. 🙂
I was about to comment how you got fresh raw mango but I saw the published date and realized:-) mango pappu seeing it make me drool
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. 🙂
Throughout the year, I envy you:-) waiting for the second way
raw mango in dal is amazing combination. it’s lipsmacking
I made a nice Mamidikaya Pappu with this recipe. It reminded me of my mother’s cooking.