Easy Raw Mango Dal is a comforting and flavourful lentil dish that combines the tanginess of raw mangoes with the toor dal (pigeon pea lentil). Enhanced with a tempering of spices and aromatics, this dish is a staple in Indian cuisine, especially popular in southern regions like Andhra Pradesh. This dal is also known as Mamidikaya Pappu. Hot rice with this mango dal, a dollop of ghee and pickle, and papad on the side is absolute bliss to relish!
The raw mango adds a unique, incredibly refreshing sourness that infuses the dal with a sour taste, making it a perfect summer dish. This mango dal is a traditional Indian lentil soup that embodies the very essence of summer. With its tangy, spicy, and aromatic flavours, this dish brings a refreshing twist to your regular lentil recipes.
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Mamidikaya Pappu is a traditional dish from the Indian subcontinent, specifically popular in Andhra Pradesh and Telangana. In simple terms, it’s a type of dal, which means it’s made from lentils. The star ingredient that sets it apart is raw mango, known as ‘mamidikaya’ in Telugu. This ingredient gives the dish a unique tangy taste that’s both hearty and delicious.
Why you will love this easy raw mango dal?
- Flavourful and Nutritious: It’s a delicious blend of flavours that packs a nutritional punch. Lentils provide protein, fibre, and essential nutrients, while mangoes add vitamins and antioxidants.
- Seasonal Delight: Making the most of mango season, this raw mango dal recipe is a fantastic way to incorporate seasonal produce into your diet.
- Versatile: This Mango Dal is incredibly versatile. Enjoy it as a soup, a side dish with rice or roti.
- Easy to Make: Despite its explosive flavours, this mango dahl dish is surprisingly easy to prepare, perfect for weeknight dinners or large gatherings.
How to make Raw Mango Dal
Wash and chop the raw mangoes into medium-sized cubes.
Rinse the toor dal and soak for 20 minutes(optional). To a pressure cooker, add the toor dal, raw mangoes, green chilli, and turmeric powder. Add enough water to cover everything. Close and Cook for 4-5 whistles on medium heat.
Let the pressure release naturally before opening the cooker. Gently mash the dal and mix with cooked mangoes.
In a pan, heat ghee or oil. Add mustard seeds and cumin seeds. Let them splutter. Add green chilli, and red chillies. Add finely chopped onion, and garlic cloves. Saute until onions change colour.
Add salt and turmeric powder. Mix and cook for a couple of minutes.
Add the raw mango and toor dal mixture to this pan. Add red chilli powder. Mix and let it cook. Adjust consistency by adding water. Let it boil for 5 minutes.
Garnish the mango pappu with coriander leaves and serve the raw mango dal with rice.
Tips and Suggestions
- Mango Selection: Choose firm, unripe mangoes for the best tangy flavour.
- Dal Choice: While toor dal is traditional, feel free to experiment with moong or masoor dal, adjusting cooking times accordingly.
- Spice Levels: Adjust the green and dry red chillies based on your preference for heat.
- Consistency Adjustments: Add more or less water to achieve your preferred dal consistency.
Serving Suggestions
Serve your Easy Raw Mango Dal hot, poured over steaming rice for a comforting meal. It pairs well with papad, a side of pickled vegetables, or a simple cucumber salad. For a more elaborate meal, accompany it with dry roasted vegetables. You can serve it with Seppankizhangu Roast, Beans Paruppu Usili, and Dry Aloo Matar.
Frequently asked questions
Yes, the Easy Raw Mango Dal adapts well to the Instant Pot. Cook the dal and mango under high pressure for about 8 minutes, followed by a natural pressure release before adding the tadka.
Stored in an airtight container, the Easy Raw Mango Dal can last 3 to 4 days in the refrigerator. Always reheat well and adjust the consistency by adding water before serving.
The dal should be soft and almost mushy, easily mashed with the back of a spoon. If you’re using a pressure cooker, 4 to 5 whistles are usually sufficient. For other methods, ensure the dal is fully submerged in water and stir occasionally, checking for tenderness.
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Easy Raw Mango Dal (Mamidikaya Pappu)
Ingredients
- 1 cup Raw Mango chopped into medium-sized cubes
- ½ cup Toor Dal
- 1 Green Chilli
- ¼ teaspoon Turmeric Powder
- Water
For tempering
- 2 teaspoon Oil or Ghee
- 1 teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- 1 Green Chilli
- 2 Red Chillies
- 4 Garlic Cloves
- 1 medium Onion finely chopped
- Salt as needed
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- 2 tablespoon Coriander Leaves to garnish
Instructions
- Wash and chop the raw mangoes into medium-sized cubes.
- Rinse the toor dal and soak for 20 minutes(optional). To a pressure cooker, add the toor dal, raw mangoes, green chilli, and turmeric powder. Add enough water to cover everything. Close and Cook for 4-5 whistles on medium heat.
- Let the pressure release naturally before opening the cooker. Gently mash the dal and mix with cooked mangoes.
- In a pan, heat ghee or oil. Add mustard seeds and cumin seeds. Let them splutter. Add green chilli, and red chillies. Saute for a minute.
- Add finely chopped onion, and garlic cloves. Saute until onions change colour. Add salt and turmeric powder. Mix and cook for a couple of minutes.
- Add the raw mango and toor dal mixture to this pan. Add red chilli powder, mix and cook for a few minutes. Adjust consistency by adding water. Let it boil for 5 minutes.
- Garnish the mango pappu with coriander leaves and serve the raw mango dal with rice.