Raw Mango Dal also popularly referred as "Mamidikaya Pappu" is a very delicious dal variety made with Raw Mango, Toor dal and mild spices. It is one of the most commonly made Andhra Pappu varieties. I have given here the Mango dal with garlic but we can make the dal garlic too. This Raw Mango Dal is a perfect mix for hot steaming rice along with a teaspoon of ghee. We can also serve with Roti!
To make Mamidikaya Pappu, we usually pressure cook the dal & raw mango pieces together and then add the spices and do the tempering. To make it as one-shot cooking, we can also add the spices along with dal & raw mango pieces.
About Dal (Paruppu / Pappu)
Dal is one of the integral part of Menu in Andhra and North Indian Cuisines. We can make many different varieties of dal using Toor dal, masoor dal, chana dal, green moong and with combination of dals too. Any dal variety is rich in protein and we can enrich it more with vegetables. Raw mango is one of the most relished foods during summer holidays and it makes us nostalgic about our childhood, as all of us must have had ate this crunchy, succulent and tangy fruit drizzled with chilli powder and salt. Its the season of Raw Mangoes again! Most of us started making Raw Mango recipes like Pickles, jam, juice, chutney and many more.
If you like this Mango Dal, then you can also try other Dal Varieties:
- No Onion No Garlic Gujarati Dal - Gujarati Dal made using Toor Dal which is slightly sweet, spicy and tangy. It's usually made in thin consistency and served with Rice / Roti / Pulkha. It's considered to be very healthy and full of protein.
- Panchamel Dal - Panchamel dal, a delicious dal variety made using 5 different varieties of pulses. The combination of pulses along with tomato, ginger and spices makes this more appetizing and interesting. This is a no onion no garlic dal, perfect for vrat (fasting) days.
- No Onion No Garlic Sabut Moong Dal - No Onion No Garlic Sabut Moong Dal is an excellent protein rich dal which is a very healthy accompaniment for Roti / Naan or even plain steaming rice.
Recipe Card for Raw Mango Dal | Mamidikaya Pappu:
Mango Dal Recipe | Mamidikaya Pappu Recipe
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
Ingredients
- 1 Raw Mango Big Size
- 1 Cup Toor Dal 1 Cup - 250ml
- ½ teaspoon Turmeric Powder
- 1 teaspoon Salt Adjust As Needed
- 1 tablespoon Coriander Leaves
- 2½ Cups Water
For Tempering
- 2 tablespoon Ghee We can use Oil Instead
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin Seeds
- ¼ teaspoon Fenugreek seeds
- 5 Green Chili Slit
- 2 Red Chili
- 1 inch Ginger Finely Chopped
- 3 Garlic Clove Chopped
- Few Curry leaves
Instructions
Cooking Dal and Mango
- Clean the thurdal/masoor dal and fill in water just to soak the dal and keep it aside. Clean the raw mango and chop it into medium sized cubes.
- Add chopped mangoes, turmeric to the toor dal along with salt.
- Pressure cook it for 4-5 whistles.
- Once the pressure is fully released, with a back of ladle, mash the dal thoroughly. Add 1 cup of water and adjust the consistency. Ajust salt if needed. Keep the flame in medium and bring the dal to boil.
Tempering Process
- Heat ghee in a pan and add mustard seeds. When the mustard seeds starts to sputter, add cumin seeds, fenugreek seeds and fry for 10 seconds.
- Then add vertically slit green chillies, red chillies, chopped ginger, garlic and curry leaves. Fry for another 10 seconds
Finishing Dal
- Add the tempered ingredients to the dal and give a good stir.
- Allow the mango dal to boil for 2 mins. Finally garnish with coriander leaves and swtich off the flame
Serving
- The yummy mango dal is ready to serve with hot steaming rice!
Video
Notes
- We can make the dal without garlic.
- We can add lemon juice or tomato if the mango is not sour enough
Nutritional Info
INSTRUCTIONS WITH STEP BY STEP PICTURES:
COOKING DAL AND MANGO
- Clean the thurdal/masoor dal and fill in water just to soak the dal and keep it aside. Clean the raw mango and chop it into medium sized cubes.
- Add chopped mangoes to the wash dal.
- Add 2.5 Cups of water along with turmeric and salt to the toor dal.
- Pressure cook it for 4-5 whistles.
- Once the pressure is fully released, open the lid of the pressure cooker.
- With a back of ladle, mash the dal thoroughly. Add 1 cup of water and adjust the consistency. Ajust salt if needed. Keep the flame in medium and bring the dal to boil.
TEMPERING PROCESS
- Heat ghee in a pan and add mustard seeds. When the mustard seeds starts to sputter, add cumin seeds, fenugreek seeds and fry for 10 seconds.
- Then add vertically slit green chillies, red chillies, chopped ginger, garlic and curry leaves. Fry for another 10 seconds.
FINISHING DAL
- Add the tempered ingredients to the dal and give a good stir.
- Allow the mango dal to boil for 2 mins. Finally garnish with coriander leaves and switch off the flame.
SERVING
- The yummy mango dal is ready to serve with hot steaming rice!
