Mango Pappu Recipe | Raw Mango Dal Andhra style

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!!

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.

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.

• 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.

Here's how to make mamidikaya pappu. First 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.

You can use the pot-in-pot method and cook the mango pieces along with the green chilies in the instant pot (see the video). Or you can add them directly to the lentils and cook until tender.

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.

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

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.

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.
• Instead of pressure cooking the mango pieces, you can sauté them until cooked through along with the tempering.
• 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

Here are a few more delicious Andhra dishes that you might like to try:

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Recipe Card

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

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Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Course: Side Dish

Cuisine: andhra

Servings: 6 servings

Ingredients

1x2x3x

• ½ cup Toor Dal
• 1½ cups Water, plus more as needed
• 1 Small Raw green Mango, peeled, seeded and diced
• 2~3 Green chilies, slit
• 2 tablespoons Oil
• ¼ teaspoon Fenugreek seeds (menthulu/ methi)
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 2 Dry red chilies, halved
• ¼ teaspoon Asafoetida/ hing
• 8~10 Curry leaves
• ½ teaspoon Turmeric
• 1 teaspoon Red Chili powder, adjust as per taste preference
• To taste Salt
• 1 teaspoon Jaggery (optional)

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.
  ½ cup Toor Dal, 1½ cups Water, plus more as needed
• You can use the pot-in-pot method and cook the mango pieces along with the green chilies in the instant pot (see the video). Or you can add them directly to the lentils and cook until tender.
  1 Small Raw green Mango, peeled, seeded and diced, 2~3 Green chilies, slit
• 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 asafetida and the curry leaves.
  2 tablespoons Oil, ¼ teaspoon Fenugreek seeds (menthulu/ methi), 1 teaspoon Mustard seeds, 1 teaspoon Cumin seeds, 2 Dry red chilies, halved, ¼ teaspoon Asafoetida/ hing, 8~10 Curry leaves
• Next add the cooked mango pieces, turmeric and mash lightly with the back of the spoon. Cook for 4~5 minutes for the flavors to mingle.
  ½ teaspoon Turmeric
• Add cooked dal, red chili powder, salt 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.
  1 teaspoon Red Chili powder, adjust as per taste preference, 1 teaspoon Jaggery (optional), To taste Salt

Video

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.
• Instead of pressure cooking the mango pieces, you can sauté them until cooked through along with the tempering.
• 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

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