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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
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Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: Side Dish
Cuisine: andhra
Servings: 6 servings


  • 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


  • 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.


  • 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.


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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