You wouldn’t be wrong if you said that there are countless ways to use fresh, raw, beautiful green mangoes of the season in Indian cuisine. These unripe fruits are best used as a pickle in pulses and curries. This Mamidikaya Pappu or Mango Dal of Andhra cuisine is one such delicate, yet delicious preparation.
What is Mamidikaya Pappu?
This post is about cooking raw mangoes with lentils in an Andhra style recipe. In Telugu, ‘Mamidikaya’ means mango and ‘Pappu’ is dal (lentil). Thus, the Andhra specialty khatta (sour) dal is called pappu in Mamidika. In simple English it is mango with lentils and in Hindi mango is called ameer dal. I also have a tomato pappu that you should try.
I first had the chance to taste this truly delicious and hearty mango dal on our trip to Tirupati in Andhra Pradesh. Apart from this, I tried a few other varieties of pappu, some pulusu (tamarind-based stew) and kura (curry).
The taste of Pappu at Mamidika was so amazing that it lingered on my palate and I bought it home with me. I had to try this recipe at home, and so did I. At home, we love our dal and this too has become a regular during mango season.
For this recipe, I used tur dal and cooked raw mangoes in a pan. But you can cook fruit with lentils in pressure cooker and substitute mung dal for tuvar dal.
Generally, adding raw mango thickens the dal a bit. don’t worry If you prefer a medium or thin consistency, add more water. This Andhra mango dal is really nutritious and goes perfectly with steamed rice.
Step by step guide
How to make pappu in mamidika
Cook the lentils
1. In a 3 liter pressure cooker, take ½ cup tuvar dal. Add ¼ teaspoon turmeric powder.
2. Then, add 1.75 to 2 cups of water and mix everything. If using a small size cooker, add less water.
3. Pressure cook on medium flame for 7 to 8 whistles or 10 to 12 minutes until dal is cooked very well. For a small cooker, the dal will take less time to cook.
4. Open the lid when the pressure in the cooker is reduced normally.
5. Mash the cooked dal with a spoon. Keep aside.
Making pappu in mamidika
6. Heat 2 tbsp oil in a pan. Keep the heat low and then add half a teaspoon of mustard seeds. Scatter the mustard seeds.
7. Then, add chopped 10 to 12 fenugreek seeds and 1 green chilli. Instead of green chilies, you can use 1 dry red chili (crushed and seeds removed) or even both.
8. Roast the fenugreek seeds until they change color. Keep the heat low or if the pan gets too hot, you can turn off the heat.
Then, add 3 to 4 medium garlic cloves, lightly crushed or chopped.
9. Fry the garlic till light golden.
10. Then, add ⅓ cup chopped onion and 8 to 10 curry leaves.
11. Mix and start frying onions on low to medium-low heat until they become translucent.
12. When the onion turns translucent, add ½ cup chopped raw mango cubes and ¼ teaspoon red chili powder. Mix well.
For a spicy dal, you can add ½ tsp red chilli powder. You can keep the mango peel if you want.
13. Then, add 1 cup of water.
14. Cover the pan and cook the raw mango cubes until soft.
15. Check in between.
16. Cook the mango pieces until soft. Mash the mango pieces.
17. Now, add the cooked dal.
18. Season with salt to taste.
19. Mix very well. If the dal looks too thick, you can add some water.
20. Cook on low heat for a few minutes or till the mamidikaya pappu starts to boil.
21. Then, switch off the flame and add 1 to 2 tbsp of chopped coriander leaves. Mix again.
22. Serve hot mamidikaya pappu with steamed rice.
Expert tips
- The combination of tuvar dal with raw mango is a real hit I think. You can even experiment with mung dal or an equal mixture of tur and mung dal.
- Try not to add garlic to this Andhra mango dal, not an onion. After roasting the fenugreek seeds, you can also add a pinch of hing (asafoetida) and some ginger.
- The cooking time for lentils will depend on the volume of your pressure cooker – i.e. how many liters the pressure cooker is. Younger ones whistle more than older ones.
- Adjust the consistency of mamidikaya pappu by adding more or less water. Less water for thickening and more water for medium consistency.
Andhra’s Must Try List
Andhra cuisine without the obsession with pappu (dal/lentil) is a plethora of dishes that may be simple and easy to prepare, but a riot of flavors on the palate.
The preparation has a harmonious symphony of spices that lead to the robustness of the dishes, making them droolable!
This mamidikaya pappu (Andhra mango dal) is one of the many dishes that are really humble, but absolutely delicious and unexpected. Here is a list of a few from my collection of top picks.
Don’t worry about traveling to Andhra Pradesh for these. Just follow the recipe and enjoy them at home.
- Medu Vada – Very South Indian Delicious Donuts that are easy to make! Pair it with a nice coconut or coriander chutney and sambar and enjoy a lovely breakfast. It is also popular in Tamil Nadu and Karnataka. Also known by other names like ‘Ujunnu Vada’, ‘Ulli Garelu’ and ‘Ulundu Vadai’.
- Pesarattu – or a dosa made with mung dal. Made with ginger, chili-tomato chutney or a simple coconut chutney, this allam chutney is enough for an entire dosa meal.
- Dibba Roti – This is basically a thick, crispy and spicy version of an idli. Much like ‘soft idli’ and ‘crispy dosa.’ Not giving much details here, just try.
- Nimmakaya Pulihora – This is nothing but a jazzed-up lemon rice, also known as ‘Chitranna’. It has plenty of flavors – sour, spicy and salty – perfect to fill your stomach as well as your heart.
- Punugulu – Crispy fried, lip-smacking fried made with idli or dosa batter. Was best with coconut chutney. They are a popular street snack in Andhra Pradesh.
- Bobbatlu (holige) – Meet the Andhra cousin of Maharashtrian Puran Pali. These are flat breads filled with sweet flavored chana dal or tur dal mixture.
More dal recipes to try!
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Mamidikaya Pappu (Mango Dal)
Mamidikaya pappu is an Andhra mango dal recipe made with raw, green raw sour mango, pigeon pea, onion, tomato, herbs and spices.
Q. Time 20 minutes
cooking time 20 minutes
total time 40 minutes
Prevent your screen from going dark while making the recipe
Cook lentils
Take tur dal in 3 liter pressure cooker. Add turmeric powder.
Then, add 1.75 to 2 cups of water and mix everything. If using a small size cooker, add less water.
Pressure cook for 7 to 8 whistles or 10 to 12 minutes on medium heat until the dal is very good and the spices are cooked. For a small cooker, the dal will take less time to cook.
Open the lid when the pressure in the cooker is reduced normally. Mash the cooked dal with a spoon. Keep aside.
Making pappu in mamidika
Heat oil in a pan. Keep the heat low and add the mustard seeds. Let them splutter.
Then, add fenugreek seeds and chopped green chillies instead of green chillies, you can use 1 dry red chilli (broken and seeds removed) or even both.
Fry until fenugreek changes color. Keep the heat low or if the pan gets too hot, you can turn off the heat. Then, add the garlic cloves, lightly crushed or chopped.
Fry until the garlic turns light golden.
Then, add chopped onions and curry leaves.
Mix and start frying the onions on low to medium-low heat until they become translucent.
When the onions become translucent, add raw mango cubes and red chili powder. Mix well. For a spicy dal, you can add ½ tsp red chilli powder.
Then, add water.
Cover the pan and cook the raw mango cubes until soft. Check in between.
Cook the mango pieces until soft. Mash the mango pieces.
Now add the cooked dal. Season with salt to taste.
Mix very well. If the dal looks too thick, you can add some water.
Cook on low heat for a few minutes or till the mamidikaya pappu starts to boil.
Turn off the heat and add the chopped coriander leaves. Mix again. Optionally, garnish with coriander leaves while serving.
Serve with steamed rice mamidikaya pappu.
- You can also choose to cook the aam dal recipe in an instant pot or in a pan on the stove. If cooking in the oven, soak the lentils for 30 minutes to 1 hour before cooking.
- This recipe cannot be measured because of its complex taste. Add the elements roughly or by eye if you want to scale it.
- Use sour tasting mangoes to make the dish.
- Adjust spices and seasonings as needed.
nutrients
Mamidikaya Pappu (Mango Dal)
No. per job
calories 183 Calories from fat 72
% Daily Value*
thick 8 grams12%
1 gram of saturated fat6%
1 gram of polyunsaturated fat
6 grams of monounsaturated fat
Sodium 343 mg15%
potassium 321 mg9%
carbohydrates 22 grams7%
9 grams of fiber38%
4 grams of sugar4%
protein 7 grams14%
Vitamin A 354 IU7%
Vitamin B1 (Thiamine) 1 mg67%
Vitamin B2 (riboflavin) 1 mg59%
Vitamin B3 (niacin) 24 mg120%
Vitamin B6 1 mg50%
Vitamin C 52 mg63%
Vitamin E 3 mg20%
Vitamin K 3 µg3%
calcium 42 mg4%
Vitamin B9 (folate) 364 µg91%
iron 3 mg17%
magnesium 42 mg11%
Phosphorus 130 mg13%
zinc 1 mg7%
* Percent Daily Value is based on a 2000 calorie diet.
This mamidikaya pappu recipe post has been updated from the archives first published in June 2018 and republished in April 2023.
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