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    Home » Andhra » Mango Dal

    Mango Pappu Recipe | Raw Mango Dal Andhra style

    Published: Apr 30, 2021 by Pavani · 15 Comments

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    Mamidikaya pappu is a tangy and spicy Andhra style raw mango dal. This dish is packed with flavor and protein. It is easy to make and absolutely scrumptious.

    In this recipe, raw mango is cooked with toor dal with simple spices. A basic everyday lentil dish that is perfect to serve with steamed rice. This is a comforting dish that reminds me of mom's cooking. Make it easy dish and enjoy!!

    white bowl with mamidikaya pappu with a steel ladle inside

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like

    About the Recipe

    Pappu means dal in Telugu. So Andhra pappu refers to any kind of dal. When I say mamidikaya pappu, then it means raw mango dal. This is a very typical lentil dish made widely in summer when mangoes are in season.

    Being from Andhra, pappu for me, is simple comfort food and reminds me of home. I make dal at least 2-3 times a week. Lucky for me, both my kids enjoy it as much as I do.

    Also being a vegetarian, lentils are a great source of protein. Pair it with plain steamed rice or roti and you have a filling meal in no time. Generous drizzle of ghee will not be out of place here.

    White bowl with mango dal and a sprig of curry leaves in the back

    I look forward to spring and summer to buy fresh mangoes, both raw and ripe. With the ripe mangoes, I make batido, a tropical smoothie or this Bengali Aam kheer. I use the green mangoes to make teepi avakaya or mango chaat.

    But this mamidikaya pappu screams summer for me. It is one of those dishes that can make even a simple meal feel special. And you do not need any special ingredients to make it.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make this raw mango dal recipe:

    • Raw mango:
      • look for green mangoes that are firm to touch. You want them to taste sour.
      • If they are soft, they might be ripe and the dal will not have its characteristic tangy taste.
      • If by any chance, your mango is not sour, then add some tamarind paste to get that tang.
    • Toor dal or kandi pappu - this is the most commonly used lentil in a Andhra kitchen. You can use either use dry or oil toor dal available in Indian grocery stores.
    Ingredients needed - details in recipe card
    • Tempering ingredients - fenugreek, mustard and cumin seeds, dry red chilies, asafetida (hing)
    • Other ingredients - green chilies and curry leaves

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    To make mamidikaya pappu, first make cook dal - you can either cook in the pressure cooker or the Instant Pot. About 3 whistles in a traditional stovetop pressure cooker and 8 minutes on high pressure in Instant Pot. Cook till the lentils are very soft and mushy.

    step by step photos showing the cooking of toor lentils

    Make the tempering: In a medium size saucepan on medium heat, add oil. Once the oil is hot enough, add the fenugreek, mustard & cumin seeds. Once the seeds start to splutter, lower the heat and add the dry red chilies. As they turn bright red, stir in the curry leaves and asafetida.

    Oil and tempering in a nonstick pan and mango pieces added to the pan

    Cook the green mango until tender: Next add the mango pieces; cover and cook for 10~15 minutes or until they turn tender.

    adding cooked lentils and finishing the dish

    To finish Mango dal: Add salt and cooked dal and simmer for 4~5 minutes. Add more water if the mixture looks too thick. Stir in jaggery, if using, in the end. Mix well and serve. Serve over steamed rice with some fried sundried crisps or vadiyalu for a filling meal.

    white bowl with raw mango dal with a steel ladle inside

    Expert Tips

    • If your mango is not sour enough, then feel free to add some tamarind paste.
    • Use dried red lentils or masoor dal instead of toor dal. Cook red lentils for 6 minutes on High Pressure in Instant Pot and for 2 whistles in traditional pressure cooker.
    • Frozen sliced raw mango is a great substitute when fresh mangoes are not available. Use about 1 cup of mango slices in the recipe.
    • I prefer cooking dal and mango separately because the sourness in mango prevents the lentils from becoming soft.
    • If you prefer to make this a one pot dish - then cook toor dal until soft. Then add the mango pieces and cook for 1 more whistle or 2 minutes on High pressure in an Instant pot. Add tadka separately.
    • Add 2~3 crushed garlic cloves instead of asafetida for a different flavor.
    • Add ½~1 teaspoon red chili powder to add spiciness to mango pappu.
    • Leftover mamidikaya pappu can be stored for up to 3 days in an airtight container in the fridge.
    • Mango dal can also be frozen for up to 2 months.
    • You can also add 3~4 cups of chopped spinach to make spinach mango pappu.

    You might also like

    • Kobbari Senagapappu Kura with Beans (Coconut Curry with Split Pea & Green Beans)
    • Brown bowl with gongura pappu.
      Gongura Pappu Recipe
    • Raw mango rice in black bowl
      Andhra Style Mango Rice Recipe
    • Brown plates with a stack of thokkudu ladoo.
      Thokkudu Laddu | Bandar Laddu
    white bowl with mamidikaya pappu

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Mamidikaya pappu in a white bowl

    Mamidikaya Pappu

    This is a tangy and spicy Andhra style raw mango dal. This flavor packed dish is easy to make. Serve with steamed rice and ghee.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 50 mins
    Course: Side Dish
    Cuisine: andhra
    Servings: 6 servings

    Ingredients

    • ½ cup Toor Dal
    • 2 cups Water, plus more as needed
    • ½ teaspoon Turmeric
    • ¼ teaspoon Fenugreek seeds (menthulu/ methi)
    • 2 tablespoons Oil
    • 1 teaspoon Mustard seeds
    • 1 teaspoon Cumin seeds
    • 2 Dry red chilies, halved
    • ¼ teaspoon Asafoetida/ hing
    • 2 Green chilies, slit
    • 8~10 Curry leaves
    • 1 Small Raw green Mango, peeled, seeded and diced
    • 1 teaspoon Jaggery (optional)
    • To taste Salt

    Instructions

    • Combine toor dal with water and turmeric either in a stovetop pressure cooker or in an Instant Pot. Cook till the lentils are very soft and mushy. About 3 whistles in a traditional pressure cooker and 8 minutes in Instant Pot.
    • In a medium size saucepan on medium heat, add oil. Once the oil is hot enough, add the fenugreek, mustard & cumin seeds. Once the seeds start to splutter, lower the heat and add the dry red chilies. As they turn bright red, stir in the curry leaves and asafetida.
    • Next add the mango pieces; cover and cook for 10~15 minutes or until they turn tender.
    • Add salt and cooked dal and simmer for 4~5 minutes. Add more water if the mixture looks too thick. Stir in jaggery, if using, in the end. Mix well and serve.

    Notes

    • If your mango is not sour enough, then feel free to add some tamarind paste.
    • Use dried red lentils or masoor dal instead of toor dal. Cook red lentils for 6 minutes on High Pressure in Instant Pot and for 2 whistles in traditional pressure cooker.
    • Frozen sliced raw mango is a great substitute when fresh mangoes are not available. Use about 1 cup of mango slices in the recipe.
    • I prefer cooking dal and mango separately because the sourness in mango prevents the lentils from becoming soft.
    • If you prefer to make this a one pot dish - then cook toor dal until soft. Then add the mango pieces and cook for 1 more whistle or 2 minutes on High pressure in an Instant pot. Add tadka separately.
    • Add 2~3 crushed garlic cloves instead of asafetida for a different flavor.
    • Add ½~1 teaspoon red chili powder to add spiciness to mango pappu.
    • Leftover mamidikaya pappu can be stored for up to 3 days in an airtight container in the fridge.
    • Mango dal can also be frozen for up to 2 months.
    • You can also add 3~4 cups of chopped spinach to make spinach mango pappu.

    Nutrition

    Calories: 115kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 65mg | Potassium: 77mg | Fiber: 3g | Sugar: 6g | Vitamin A: 473IU | Vitamin C: 41mg | Calcium: 24mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Supriya Nair

      September 22, 2013 at 11:00 am

      The Mamidikaya Pappu is very tasty here. Love the clicks.

      Reply
    2. Chitra

      September 22, 2013 at 11:25 am

      I have tried this once but long back. u have made it very well..

      Reply
    3. Veena Theagarajan

      September 22, 2013 at 11:47 am

      looks so yum! very creamy.. I love the smell of mango in any dish.. I do with sambar powder.. must try this

      Reply
    4. Nagashree

      September 22, 2013 at 3:43 pm

      First time here, I saw your post on one of the FB pages and followed. Very nice blog. Mamidikaya pappu is a family favorite, hint of jiggery sounds delicious.

      Reply
    5. Harini-Jaya Rupanagudi

      September 23, 2013 at 6:33 pm

      Love mamidikaya pappu with rice and ghee!

      Reply
    6. Maha Gadde

      September 23, 2013 at 8:49 pm

      Delicious and colorful dal..yummy.

      Reply
    7. Archana Potdar

      October 10, 2013 at 8:08 am

      My girls love this but they do not want the raw mango cooked. So this has to be made on a sunday. Will try this version.

      Reply
    8. Seema Sriram

      May 02, 2021 at 4:39 am

      5 stars
      The comfort that pappu with hot rice has on any winter night is simply like a warm hug. The one with mangoes, yum!!

      Reply
    9. Mayuri Patel

      May 04, 2021 at 10:32 am

      5 stars
      Pavani that is definitely an interesting dal with mango. We make mango curry using mango. Like this one as it can easily be enjoyed with rice. Its the season for raw mangoes right now so am going to try your mamidikaya pappu recipe.

      Reply
    10. Lata Lala

      May 06, 2021 at 12:38 pm

      5 stars
      How delicious Pavani to pair raw mango with toor dal and some simple spices. A great way where basic everyday lentil dish can be transformed into delicious comfort food.
      Wow recipe..

      Reply
    11. Sapana

      May 07, 2021 at 11:25 am

      5 stars
      I once tried making pumpkin Pappu and totally loved it. I am sure is mango Pappu must have been se delicious as well. As I love Andhra dishes, will give this dal a try for sure.

      Reply
    12. Uma Srinivas

      May 07, 2021 at 12:31 pm

      5 stars
      Last month when I visited my sister in law house she made this mango dal. It was so good. I loved your recipe too. Sure will make this soon.

      Reply
    13. Jagruti's Cooking Odyssey

      May 07, 2021 at 1:07 pm

      5 stars
      What a coincidence, just had mango dal for our dinner today. Love the taste of raw mango in dal, so delicious!

      Reply
    14. Poonam bachhav

      May 08, 2021 at 12:43 am

      5 stars
      Pairing raw mangoes with dal sounds brilliant. I am sure this mango dal would make a flavorful.pair with rice.

      Reply
    15. Priya Srinivasan

      May 14, 2021 at 1:13 am

      5 stars
      Mango dal looks totally delish pavani, love this simple dal recipe, and with mango in season, this is a must at home!

      Reply

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