Mamidikaya Pappu / Raw Mango Dal

Mamidikaya pappu or mango dal is a dal made of toor dal and raw mango. This Andhra style dal is sweet, spicy and tangy, definitely made at least once a week during summer when the raw mangoes are in season. Staying in US for couple of years now, I don't have to wait for summer to get the raw mangoes,  we get them  all over the year. 

Mamidikaya pappu goes to week 2, day 2 of Blogging Marathon 110 under the theme " Dazzling dals".


Raw mango 1
Toor dal 1 cup
Green chili 3
Turmeric powder 1/2 tsp
Salt to taste

For Tempering:

Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Udad dal 1 tsp
Red chili 1
Curry leaves 4
Garlic cloves crushed 3
Oil 1 tbsp


Wash and presser cook dal along with green chili for 3-4 whistles.
Peel the skin of mango and cut into bite size cubes.
Add 1 /1 2 cup water and cook cook till the mango changes color / 1/2 cooked.
Once dal is cooked mash it with masher to  make a smooth paste.
Add the cooked mango along with water if anything left while cooking.
Also add salt to taste, turmeric powder and 1 cup water.
Cook on medium flame for 5-6 minutes.
Lets prepare tempering by heating 2 tbsp of oil in small pan.
Add mustard seeds, cumin seeds, udad dal, curry leaves, red chili and crushed garlic.
Saute for a minute and add it to the cooked dal.
Mix and serve with steamed rice.

Check to see what my fellow bloggers are cooking for Blogging Marathon 110.

1 comment:

vaishali sabnani said...

I like to add some mango pickle to my daals , but adding raw mango is so interesting , this will make the dal delicious ! And I must say you guys are lucky to get raw mango round the year !