Mamidikaya pappu recipe is raw mango dal, a speciality of Andhra Pradesh. Raw mangoes lend sourness to this curry prepared with split pigeon peas / toor dal.
A tangy tasty dish that is served with rice, it is one of the easiest and mildly spiced dal recipes.
During summer time, with raw mangoes easily available, this is one of the dal recipes that I prepare. Another Andhra recipe that is a favorite of mine is nimmakaya pappu aka lemon dal, which is again another tangy, khatti dal!
Mamidikaya Pappu | Mango Dal Recipe
Mamidikaya Pappu – Mango Dal recipe
Category:Main
Cuisine:Andhra, South Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
A tangy green mango and lentils curry recipe.
Ingredients
- 1 cup toor dal ( thuvaram paruppu / split pigeon pea )
- 1 raw mango, medium-sized
- 2 green chillies, chopped
- 1 onion medium-sized, chopped finely
- 4 garlic cloves, chopped finely
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1 tsp cumin seeds
- 2 dry red chillies
- 1/2 tsp turmeric powder
- A pinch of asafoetida
- A few curry leaves
- Salt to taste
Instructions
- Peel the skin of the mango and chop into small pieces.
- Pressure cook toor dal along with turmeric powder for 2-3 whistles, until it turns soft.
- Heat 1 tbsp oil in a pan. Add mustard seeds.
- When mustard seeds splutter, add cumin seeds, asafoetida and dry red chillies.
- Once cumin seeds crackle, add fenugreek seeds and saute for 2 seconds.
- Add chopped onion, chopped garlic, chopped green chillies and curry leaves.
- Saute till onions turn soft.
- Now add chopped raw mangoes and fry for a minute.
- Add 1/4 cup water and let the mangoes cook for about 4-5 minutes, till it turns soft.
- Then add the cooked toor dal along with salt.
- Let this cook on low flame for about 7-8 minutes.
- Switch off the flame once the gravy reaches desired consistency.
- Mango dal is ready to be served hot with steamed rice.
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