RAW MANGO DAL / HOW TO DO MANGO PAPPU / MAMIDIKAYA PAPPU

Raw Mango Dal recipe with step by step photos | How to do Andhra Style Raw Mango Dal | Mamidikaya Pappu | Mavinakayi Dal

Raw Mango Dal / Andhra style Mango Pappu / Mavinakayi Dal is a delicious spicy and tangy Andhra style Dal using raw mangoes, lentils, and a few spices. Serve it with hot rice , drizzle with ghee.. comfort food is ready to relish.

Some other Mango recipes that you can check are Raw Mango Sambar , Raw Mango kadhi , Raw Mango Gojju , Raw mango chutney , Raw mango raita etc .

You can check Raw Mango Dal video here :

About Raw Mango Dal :

Now that it’s the season for mango and market is all flooded with it ..today i have for you all something simple yet yummy ” Raw Mango Dal recipe ” . This delicious dish is one of the classics from Andhra cuisine and is locally known as Mamidikaya Pappu or Raw mango pappu . Spicy and tangy with a tempting mango flavor . It’s an absolute delight to your taste buds .

Enjoy this simple home cooked food, with some steaming hot rice , little ghee and some papad, a comforting meal is ready . I bet one will surely ask for extra serving of rice to relish this raw mango dal.

There are many variations to make this Raw Mango Dal but i like the most simplest version where the flavour of raw mango is the hero . The tangyness of raw mangoes gives a delicious flavor to the lentils. Tangier the raw mango tastier the dal I tell you . Though its very very simple dish with just a few ingredients … taste wise its an absolute finger licking lip smacking curry .  Do try and enjoy …

Raw Mango Dal Recipe with step by step photos :

• Take 1 medium size unripe mango. Peel and dice them into medium size pieces.

• Wash and soak 1.5 cup Tuvar dal for 30 mins .

• Drain the water and transfer the soaked dal to a pressure cooker. Saute the dal for 2-3 mins. Let they get aromatic. Sautéing dal till aromatic enhances the taste .

• Add 3-4 nos slit green chilli , diced Raw mango , tsp haldi , tsp oil and 3-3.5 cups of water (1: 2.5 proportion) . Mix.

• Pressure cook for 3-4 whistles on medium flame.

• Open the cooker only after pressure is completely released . Dal would have cooked soft and perfect.

• Mash the cooked dal lightly with a laddle. You need not mash to make a complete paste , little texture is ok .

• Now let’s prepare a tempering to the Mango dal . To a kadai , add 2-3 tbsp oil . Let it heat up .
• Add tsp mustard , let it splutter. Add few curry leaves , 1 red chilli ( broken ) , 1/4 tsp Hing and saute a for couple of seconds.

• Add 3-4 flakes garlic and 1 medium size chopped Onion . Saute for 2-3 mins . let the raw smell from garlic go and onion turn translucent .

• Keep the flame on low or switch off and add 1/2 tsp Red Chilli powder and pinch of turmeric . mix well on low flame . let they get fragrant .

• Add cooked dal , salt to taste and combine everything well .

• Add water as required to adjust the consistency . You can keep the dal thick or thin based on your preference .

• Simmer and boil the dal for 4-5 mins . As it boils , dal thickens a bit .

• That’s it raw mango dal is ready to serve . Enjoy with bowlful of hot rice with some ghee drizzled on top .

Points to note

• Pick sour , unripe mangoes for best result . Tangier the mango , tastier the dal .
• Based on the tanginess of mango , you can + or minus the quantity of raw mango used .
• Tuvar dal tastes best for this dish . However for some reason , if you don’t use tuvar dal or have run out of stock , you can use moong dal .
• Never skip sautéing tuvar dal till aromatic. This makes the end result more tastier and flavorful
• If you want can skip onion garlic .
• Make sure flame is too low or switch off before adding red chilli powder , else it might burn quickly and get bitter / change color .