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

Prep Time: 20

Cook Time: 30

Total Time: 50

Course: Side Dish

Cuisine: andhra

Servings: servings

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

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.

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