Raw Mango Pappu | Mamidikaya Pappu | Mango Dal Recipe

Mango Dal Recipe / Raw Mango Pappu aka Mamidikaya Pappu with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel.  The word Mamidikaya means ‘Mango’ in Telugu and Pappu means ‘Dal’, this is another delicacy from the Andhra Cuisine. It is prepared with Raw mango, dal and finally tempered with some Indian Spices. There is nothing fancy in this recipe but dal and the raw mango compliments with each other and it is pure bliss. I suggest using mature, slightly sour mango which gives a nice taste to the Pappu. Traditionally, this pappu is done with toor dal alone but I have used a few tbsp of moong dal to get a creamy texture. Already, I have shared a version of Palak / Spinach Pappu and Tomato Pappu too, do check it. If interested, check my Ugadi Festival Recipe collection here…

Check my other  Recipes like

• Raw Mango Chutney
• Instant Mango Pickle
• Raw Mango Rice
• Raw Mango Sambar
• Mango Pachadi

Raw Mango Dal Recipe

Raw Mango Pappu | Mamidikaya Pappu | Mango Dal Recipe

Priya Santhamohan

Mango Dal Recipe aka Raw Mango Pappu / Mamidikaya Pappu is another delicacy from the Andhra Cuisine. It is prepared with Raw mango, dal and finally tempered with some Indian Spices.

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Prep Time 5 mins

Cook Time 20 mins

Course Gravy, Sidedish for Rice

Cuisine Andhra, Indian

Servings 4 People

Calories 269 kcal

Equipment

• Stovetop

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Medium Size Raw Mango
• 3 to 4 Green Chilli
• ¾ Cup Toor Dal
• 2 tbsp Moong Dal
• 2 Cups Water
• 2 Pinch Turmeric Powder
• ½ tsp Chilli Powder
• Salt As Required

To Temper

• 2 tbsp Ghee / Oil Link for Homemade Ghee
• 1 tsp Mustard Seeds
• ½ tsp Jeera
• 2 Red Chilli
• 1 Curd Chilli
• 2 Flakes Crushed Garlic
• 1 Generous Pinch Hing
• 1 Sprig Curry Leaves

Instructions

 

• First, pressure cook dal with 2 cups of water. Once, the pressure subsides by itself, mash the dal well and keep aside. The ingredients in the second pic are kept 'To Temper'
• Slit the green chilli and chop the raw mango into medium-sized pieces with the skin. To a pan, pour 1 tbsp of oil, then add the green chilli and raw mango. Saute for 2 to 3 minutes, till it turns translucent and the raw smell leaves.
• Pour 1 cup of water, then add the turmeric powder, chilli powder and required salt. Cook for 3 to 4 minutes in low flame, till the raw mango, turns soft. Now add the cooked dal and mix well. Cook for another 2 to 3 minutes till the mango and the dal blends well.
• Heat ghee/oil in a small tadka pan and add the mustard seeds. Once it starts to splutter, add the jeera.
• Add the crushed garlic, red chilli, curd chilli, curry leaves, hing and fry for a few seconds. Pour the tempered ingredients over the pappu and mix well.
• Serve this Raw Mango Pappu with rice and Easy Potato Fry.

Video

Notes

Tips for Raw Mango Pappu

1. Use mature, firm and a slightly sour mango for a good taste. 

2. Usually, this Mango Dal Recipe is done with toor dal alone. But, I have used, 2 tbsp of moong dal, which lends a creamy Pappu. 

3. Mango and dal can be cooked together directly in a pressure cooker as an one pot recipe. This method lends a flavourful Pappu. 

4. Adjust chilli's and chilli powder as per spice level required for this Mamidikaya Pappu.

5. For a different taste, 1 finely chopped onion can be sauteed along with the mango.

6. I used garlic with the skin which gives a nice aroma. Also, garlic can be replaced with a small piece of ginger too.

7. Tempering at last helps to retain the flavour for a long time. Also, tempering in ghee adds a nice flavour.

8. This Pappu can be done with bottle guord, ridge guord, tomato and palak too.

Keyword Mamidikaya Pappu, Raw Mango Dal, Raw Mango Pappu

Raw Mango Pappu Recipe

Method for Mamidikaya Pappu

1. First, pressure cook dal with 2 cups of water. Once, the pressure subsides by itself, mash the dal well and keep aside. The ingredients in the second pic are kept ‘To Temper‘

2. Slit the green chilli and chop the raw mango into medium-sized pieces with the skin. To a pan, pour 1 tbsp of oil, then add the green chilli and raw mango. Saute for 2 to 3 minutes, till it turns translucent and the raw smell leaves.

3. Pour 1 cup of water, then add the turmeric powder, chilli powder and required salt. Cook for 3 to 4 minutes in low flame, till the raw mango, turns soft. Now add the cooked dal and mix well. Cook for another 2 to 3 minutes till the mango and the dal blends well. 

4. Heat ghee/oil in a small tadka pan and add the mustard seeds. Once it starts to splutter, add the jeera.

5. Add the crushed garlic, red chilli, curd chilli, curry leaves, hing and fry for a few seconds. Pour the tempered ingredients over the pappu and mix well.

Serve this Raw Mango Pappu with rice and Easy Potato Fry.

Mamidikaya Pappu Andhra Style