mamidikaya pappu recipe, andhra pappu recipe, andhra mango dal recipe
Print Recipe
5 from 1 vote

mamidikaya pappu

mamidikaya pappu is an andhra style dal made with raw unripe mangoes. 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: main course
Cuisine: andhra, south indian
Servings: 4
Calories: 123kcal
Author: Dassana Amit


for cooking dal

  • ½ cup tuvar dal (tur dal, arhar dal, pigeon pea lentils)
  • ¼ teaspoon turmeric powder (haldi)
  • 1.75 to 2 cups water

other ingredients for mamidikaya pappu

  • 2 tablespoons oil
  • ½ teaspoon mustard seeds (rai)
  • 10 to 12 fenugreek seeds (methi)
  • 1 green chili - chopped (hari mirch)
  • 3 to 4 medium garlic cloves - crushed lightly or chopped (lahsun)
  • cup chopped onions or 1 medium sized onion, chopped (pyaaz)
  • 8 to 10 curry leaves (kadi patta)
  • ½ cup chopped unripe raw mango cubes (kachcha aam)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • 1 cup water
  • salt as required
  • 1 to 2 tablespoons chopped coriander leaves (dhania patta)


cooking dal for mamidikaya pappu recipe

  • in a 3 litre pressure cooker, take ½ cup tuvar dal. add ¼ teaspoon turmeric powder.
  • then add 1.75 to 2 cups water and mix everything. if using a smaller size cooker, then add less water.
  • pressure cook on a medium flame 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 on its own in the cooker, open the lid. mash the cooked dal with a spoon. keep aside.

making mamidikaya pappu

  • heat 2 tablespoons oil in a pan. keep flame to a low and then add ½ teaspoon mustard seeds and let them splutter.
  • then add 10 to 12 methi seeds and 1 green chili (chopped). instead of green chili, you can use 1 dry red chili (broken and seeds removed) or even can use both.
  • fry till the methi seeds change color. keep flame to a low or if the pan has become too hot, then you can switch off the flame. then add 3 to 4 medium garlic cloves, crushed lightly or chopped.
  • fry till the garlic turns light golden.
  • then add ⅓ cup chopped onions and 8 to 10 curry leaves.
  • mix and begin to sauté onions on a low to medium-low flame till they turn translucent.
  • when the onions become translucent, add ½ cup chopped unripe raw mango cubes and ¼ teaspoon red chili powder. mix well. for a more spicy dal, you can add ½ teaspoon red chilli powder.
  • then add 1 cup water.
  • cover the pan and cook the raw unripe mango cubes till they soften. in between do check.
  • cook till the mango pieces have softened. 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 a low flame for a few minutes or till the mamidikaya pappu comes to a boil.
  • then switch off flame and add 1 to 2 tablespoons chopped coriander leaves. mix again. optionally you can garnish with coriander leaves while serving mamidikaya pappu.
  • serve mamidikaya pappu hot with steamed rice. 


1. you can also make this mamidikaya pappu without onions and garlic. add a pinch of asafoetida and some ginger after frying fenugreek seeds (methi).
2. you can make the consistency of mamidikaya pappu as per your choice. add less water for a thicker consistency and some more water for a medium consistency.


Calories: 123kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 163mg | Fiber: 3g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 60.6mg | Calcium: 31mg | Iron: 1.1mg