Creamy and luscious dal with a taste of the tang from the raw mangoes and mildly spiced with an addition of green chilies. This raw mango dal or as called 'mamidikaya pappu' in Telugu. It is served with rice and any preferred choice of dry vegetable curry along with avakayya (Andhra mango pickle) as side dishes.
Mamidikaya Pappu is a hot favorite recipe in the Andhra Cuisine. A plate of hot steaming rice with this dal drizzled with a liberal dose of ghee served along with Avakkai is any Andhraiite's gastronomic delight.
I'm sharing instructions on how to make this mamidikaya pappu both in Instant Pot and stovetop with step-wise photos.
As the name suggests, this recipe is about tur dal also called 'pigeon peas' or 'red gram' cooked with raw mango pieces.
The chilies are added for the heat and finally, a seasoning of whole spices is added which adds more flavor, texture, and taste to the dal.
As the dal is lightly mashed along with the seasoning to disintegrate the cooked dal, mango, and green chilies, the resulting mango dal while mildly spiced turns out mushy and creamy that can be easily mixed with the rice.
Though the dal is mildly spiced, one can increase the heat by adding in more chilies or by serving a spicy pickle like Avakayya as a side dish which will make it more suitable for people who like spicy food.
As my parents had settled down in Hyderabad after their marriage, my mom cooks recipes pertaining to Andhra Cuisine very well and during the peak mango season, this mamidikaya pappu is often made for lunch.
In general, dal usually goes well with both Rice and Rotis. But in my opinion, this particular mango dal recipe tastes best when served with rice rather than chapathis. But then it depends on how adventurous you want to be with your taste buds.
Dal: The base of this dish is dal. Basically, tur dal also called pigeon peas or red gram is used to make this dal. You can also use a 1:1 combination of tur dal and yellow moong dal or tur dal and masoor dal (split pink lentils).
Do keep in mind that the flavor, texture, and taste may differ if using a combination of dals.
Raw Mango: This is the star of the dish providing the much-needed tang and taste to the dal. You can either use the mango with or without the skin, though scrapping off the skin is advised to ensure a softer texture of the dal.
Tastemakers: The much-needed heat to the dish is brought in by the green chilies, dry red chilies, and the sambar powder.
The addition of onion and garlic while doing the seasoning, though optional, adds a crunch as a contrast to an otherwise smooth dal and adds in more flavor as well.
Spices: Whole spices of mustard seeds, cumin seeds along with asafoetida, and curry leaves are used to do the seasoning of the mango dal.
To make this mamidikaya pappu in Instant pot:
Rinse tur dal well. Soak it for 15 mins, drain water, and set it aside.
Add drained tur dal to the inner pot.
Scrape the skin off the raw mango, discard the seed, cut into chunks and add it to the inner pot.
Add slit green chilies.
Add turmeric powder and sambar powder.
Add 1-½ to 2 cups water depending on how thick you want the consistency of the dal to be.
Add rock salt to taste.
Close with the lid with the vent in the sealed position. Pressure cook at high for 15 mins.
Wait for natural pressure release (npr) before opening the lid.
Heat oil in a pan. Add mustard seeds and as they splutter, add cumin seeds, whole red chilies, asafoetida, and curry leaves.
Add garlic, sambar onions and and saute over medium flame.
Let the onions turn translucent.
Add this seasoning to the pressure-cooked dal.
Press the 'saute' button and cook for 2 to 3 mins while mashing the dal gently with a ladle.
The mango pieces and the green chilies should disintegrate and come together till the dal gets to the desired consistency of your choice.
To make this mango dal on a stovetop pressure cooker:
To a pressure cooker, add drained tur dal, raw mango pieces, green chilies, sambar powder (if using), and turmeric powder. Add salt, 1-½ to 2 cups water, and mix well.
Close with lid and pressure cook for 3 to 4 whistles over medium flame. Switch off and let the pressure release on its own before opening the lid.
Do the seasoning as mentioned above and add it to the cooked dal.
Switch on the pressure cooker again and cook for 5 to 6 mins without the lid over medium flame while mashing the dal gently with a ladle till it comes together and reaches your preferred consistency.
Instead of cooking raw mango pieces along with the dal, you can then cook them separately in a cup of water and then add it to the pressure-cooked dal with the leftover cooking water.
The above step is especially helpful if you pressure cook dal in bulk as a part of your weekly meal planning and store it for the week.
Do not overcook the onions during the seasoning. A little bite from the crunchy onions in the dal while eating makes for a satiating experience while eating.
As we are using both green and red chilies along with sambar powder, make sure to adjust the spice level according to your taste buds.
You can either add salt before pressure cooking or at the end. Note that adding salt before may make some dals hard depending on their quality.
If you do not like garlic in dal, you can add grated ginger which also helps with digestion.
What variety of Raw mangoes is best?
I prefer using totapuri or the 'kili mooku' variety of mango to make this mango dal. This variety tastes best in dal as it is not too tangy and gets cooked quickly.
How long can this mango dal be stored?
Dal tends to lose its fresh flavor when refrigerated for a longer duration. So it is always best to consume it on the same day or refrigerate and finish it off on the next day itself.
Can I skip adding onions & garlic?
Both the ingredients add more flavor to the dal. But if you wish to keep it saatvik, then you can skip adding both during seasoning.
How to adjust the dal consistency?
The consistency of the dal depends on each person's choice. Some may wish for a thick consistency of dal while others may wish it to be a bit thin.
If the dal is too thick, then add the required quantity of hot water while cooking it at the end after adding the seasoning till it reaches your preferred consistency.
If the dal is too thin, then let it cook for few more mins till it thickens to the desired consistency.
see more Dal Recipes
Mamidikaya Pappu Recipe
- ½ cup Tur dal or Pigeon peas
- 1 Raw & unripe Mango
- 3 to 4 Green chillies slit lengthwise
- ¼ tsp Turmeric powder
- 1 tsp Sambar Powder optional
- Salt to taste
- 1-½ to 2 cups Water
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 5 Shallots or Sambar onions finely chopped
- 2 Garlic crushed
- 2 Whole dry red chillies
- 2 pinch Asafoetida optional
- 1 sprig Curry Leaves
- 3 tsp Oil
- Rinse tur dal well and soak in water for 10 to 15 mins. Drain the water afterwards and keep it ready.
- Wash raw mango, remove the stalk and scrape the skin off using a peeler and discard the seed. Cut into 1 inch bite sized pieces and set aside.
If cooking in Stove top Pressure Cooker:
- To a pressure cooker, add drained tur dal, raw mango pieces, green chillies, sambar powder (if using) and turmeric powder.
- Add salt, 1-½ to 2 cups water and mix well.
- Close with lid and pressure cook for 3 to 4 whistles over medium flame.
- Let the pressure release on its own before opening the lid.
If cooking in Instant Pot:
- To the inner pot, add drained tur dal, raw mango pieces, green chillies, sambar powder (if using) and turmeric powder.
- Add 1-½ to 2 cups water and mix well. Close with the lid with the vent in sealed position.
- Pressure cook at high for 15 mins and wait for natural pressure release (npr) before opening the lid.
Make the seasoning:
- Heat oil in a pan. Add mustard seeds and as they splutter, add cumin seeds, whole red chillies, asafoetida and curry leaves.
- Add garlic, sambar onions and and saute over medium flame till the onions turn translucent. This should take upto 1 minute.
Finishing mamidikaya pappu:
- Add this seasoning to the pressure cooked dal.
- Switch on the pressure cooker again and cook for 5 to 6 mins without the lid over medium flame.
- In case of Instant pot, press the 'saute' button and cook for 2 to 3 mins while mashing the dal gently with a ladle.
- The mango pieces and the green chillies should disintegrate and come together till the dal gets to the desired consistency of your choice.
- Switch off and serve this mamidikaya pappu with rice, poriyal of your choice and Avakkai.
- You can also cook the raw mango pieces separately in a cup of water and then add it to the pressure cooked dal with the left over cooked water.
- Do not overcook the onions during the seasoning. A little bite of the crunchy onions in the dal while eating makes for a satiating experience while eating.