You won’t be wrong if you say that there are myriad ways to use fresh, raw, beautifully green hued mangoes of the season in Indian cuisine. One of the best usages is also when these unripe fruits are added as souring agents in dals and curries. This Mamidikaya Pappu or Mango Dal from the Andhra Cuisine is one such delicate, yet delicious preparation.
Table of Contents
What is Mamidikaya Pappu
This post is all about cooking raw mangoes with lentils, in an Andhra style recipe. In Telugu language, ‘mamidikaya’ means mango and ‘pappu’ is dal (lentil). Thus, the Andhra special khatta (sour) dal is called Mamidikaya Pappu. In simple English it refers to mango with lentils and in Hindi as Mango Dal. I have also a Tomato Pappu which you should give a try.
I first had the chance to get a taste of this really yummy and soul soothing mango dal on our trip to Tirupati in Andhra Pradesh. In addition to this, I also tried a few other varieties of pappu, some pulusu (tamarind-based stews) and kura (curries).
The taste of Mamidikaya Pappu was so amazing that it stayed on my palate, and I bought it home with me. I had to try this recipe at home, and so I did. At home, we love our dals, and this too has become a regular during the mango season.
For this recipe, I have used tur dal and cook the raw mangoes in a pan. But you may cook the fruit with the lentils in the pressure cooker itself, and substitute the tuvar dal with moong dal.
Generally, adding the raw mangoes makes the dal a little thicker. Don’t worry. If you like a medium or thin consistency, add more water. This Andhra Mango Dal is really a nutritious one, and goes perfectly with steamed rice.
How to make Mamidikaya Pappu
1. In a 3 litre pressure cooker, take ½ cup tuvar dal. Add ¼ teaspoon turmeric powder.
2. Then, add 1.75 to 2 cups water and mix everything. If using a smaller size cooker, add less water.
3. Pressure cook on medium heat for 7 to 8 whistles or for 10 to 12 minutes till the dal is cooked very well. For a smaller cooker, less time will be required for cooking dal.
4. When the pressure settles down naturally in the cooker, open the lid.
5. Mash the cooked dal with a spoon. Keep aside.
Making Mamidikaya Pappu
6. Heat 2 tablespoons oil in a pan. Keep flame to a low and then add ½ teaspoon mustard seeds. Let the mustard seeds splutter.
7. Then, add 10 to 12 fenugreek seeds and 1 green chili, chopped. Instead of green chili, you can use 1 dried red chili (broken and seeds removed) or even use both.
8. Fry till the fenugreek seeds change color. Keep heat to low or if the pan has become too hot, then you can switch off the heat.
Then, add 3 to 4 medium garlic cloves, crushed lightly or chopped.
9. Fry till the garlic turns light golden.
10. Then, add ⅓ cup chopped onions and 8 to 10 curry leaves.
11. Mix and begin to sauté onions on low to medium-low heat till they turn translucent.
12. When the onions become translucent, add ½ cup chopped raw mango cubes and ¼ teaspoon red chili powder. Mix well.
For a spicier dal, you can add ½ teaspoon red chili powder. You can keep the peels on the mangoes if you prefer.
13. Then, add 1 cup water.
14. Cover the pan and cook the raw mango cubes till they soften.
15. Do check in between.
16. Cook till the mango pieces have softened. If you press the mango pieces, they should get mashed.
17. Now, add the cooked dal.
18. Season with salt as per taste.
19. Mix very well. If the dal looks very thick, then you can add some water.
20. Cook on a low heat for a few minutes or till the Mamidikaya Pappu comes to a boil.
21. Then, switch off the heat and add 1 to 2 tablespoons chopped coriander leaves. Mix again.
22. Serve hot Mamidikaya Pappu with steamed rice.
- I feel the combination of tuvar dal is really a hit with raw mangoes. You can even experiment with moong dal or an equal mix of tur and moong dal.
- Try and make a no onion, no garlic version of this Andhra Mango Dal. After frying the fenugreek seeds, you can even add a pinch of hing (asafoetida) and some ginger.
- The cooking time of the lentils will depend on the volume of your pressure cooker – that is how many liters of pressure cooker it is. Smaller ones take more whistles than the larger ones.
- Adjust the consistency of Mamidikaya Pappu by adding less or more water. Less water for thicker and more water for medium consistency.
Andhra’s Must Try List
Other than the obsession with pappu (dals/lentils), Andhra food is a plethora of dishes that may be most simple and easy to make, but are a riot of flavors on the palate.
There’s a harmonious symphony of spices in the preparations that lead to the robustness of the dishes, making them droolworthy!
This Mamidikaya Pappu (Andhra Mango Dal) is just one of those many more dishes that are really humble, but absolutely tasty and unmissable. Here’s the list of a few from my collection of top picks.
Don’t fret over having to travel to Andhra Pradesh for these. Just follow the recipes and enjoy them at home.
- Medu Vada – The very South Indian savory doughnut that screams comfort in its make! Pair it with a lovely coconut or cilantro chutney and Sambar and enjoy a beautiful breakfast. This is popular in Tamil Nadu and Karnataka too. Also, known by other names like ‘uzhunnu vada,’ ‘ulli garelu’ and ‘ulundu vadai.’
- Pesarattu – Or simply a dosa made with moong dal. This Allam Chutney made with ginger, chili-tomato chutney or a simple coconut chutney is just enough to perk up the whole dosa meal.
- Dibba Rotti – This is basically a plumper, crisp and spiced version of an idli. More like a ‘soft idli’ and ‘crispy dosa.’ Not giving much details here, just try it.
- Nimmakaya Pulihora – This is nothing but a jazzed-up lemon rice, also known as ‘chitranna.’ There’s a plethora of flavors in it – sour, spicy and salty – perfect to fill your stomach as well as heart.
- Punugulu – Crispy fried, lip-smacking fritters made with idli or dosa batter. Best had with coconut chutney. These are a popular snack on the streets of Andhra Pradesh.
- Bobbatlu (Holige) – Meet the Andhra cousin of the Maharashtrian puran poli. These are flat breads stuffed with sweet flavorful chana dal or tur dal mixture.
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
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Mamidikaya Pappu (Mango Dal)
For cooking dal
- ½ cup pigeon pea lentils (tur dal or arhar dal}
- ¼ teaspoon turmeric powder (ground turmeric)
- 1.75 to 2 cup water
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- 10 to 12 fenugreek seeds
- 1 green chili – chopped
- 3 to 4 medium garlic cloves – crushed lightly or chopped
- ⅓ cup chopped onions or 1 medium size onion, chopped
- 8 to 10 curry leaves
- ½ cup chopped mango cubes – unripe and green mangoes
- ¼ teaspoon red chili powder or as required
- 1 cup water or as needed
- salt as required
- 1 to 2 tablespoons chopped coriander leaves
- In a 3 liter pressure cooker, take tur dal. Add turmeric powder.
- Then, add 1.75 to 2 cups water and mix everything. If using a smaller size cooker, add less water.
- Pressure cook on medium heat for 7 to 8 whistles or for 10 to 12 minutes till the dal is cooked very well and mushy. For a smaller cooker, less time will be required for cooking dal.
- When pressure settles down naturally in the cooker, open the lid. Mash the cooked dal with a spoon. Keep aside.
Making Mamidikaya Pappu
- Heat oil in a pan. Keep flame to low and add mustard seeds. Let them splutter.
- Then, add fenugreek seeds and chopped green chili Instead of green chili, you can use 1 dried red chili (broken and seeds removed) or even can use both.
- Fry till the fenugreek seeds change color. Keep heat to low or if the pan has become too hot, then you can switch off the heat. Then, add garlic cloves, crushed lightly or chopped.
- Fry till the garlic turns light golden.
- Then, add chopped onions and curry leaves.
- Mix and begin to sauté onions on low to medium-low heat till they turn translucent.
- When the onions become translucent, add chopped raw mango cubes and red chili powder. Mix well. For a spicier dal, you can add ½ teaspoon red chili powder.
- Then, add water.
- Cover the pan and cook the raw mango cubes till they soften. Do check in between.
- Cook till the mango pieces soften. If you press the mango pieces, they should get mashed.
- Now, add the cooked dal. Season with salt as per taste.
- Mix very well. If the dal looks very thick, then you can add some water.
- Cook on low heat for a few minutes or till the Mamidikaya Pappu comes to a boil.
- Switch off the heat and add chopped coriander leaves. Mix again. Optionally, you can garnish with coriander leaves while serving.
- Serve Mamidikaya Pappu with steamed rice.
- You can also choose to cook the mango dal recipe in the Instant Pot or in a pan on the stove-top. If cooking on the stove-top soak the lentils for 30 minutes to 1 hour before cooking.
- This recipe cannot be scaled due its complex flavors. If you do want to scale it then add the ingredients in approximation or by eyeballing them.
- Use sour tasting mangoes to make the dish.
- Adjust the spices and seasonings as needed.
Nutrition Info (Approximate Values)
This Mamidikaya Pappu recipe post from the archives first published in June 2018 has been updated and republished on April 2023.