Mamidikaya Pappu (Green Mango Dal)

Name: Mamidikaya Pappu (Green Mango Dal)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup toor dal (kandi pappu), washed; 1½-2 cups green mango, peeled and cubed (fresh or frozen); 2½-3 cups water; to taste Salt; ¼ tsp turmeric powder; 1-2 tbsp oil or ghee; ½ tsp mustard seeds; ½ tsp cumin seeds (jeera); 1 tsp split urad dal; 1 tsp chana dal; 1-2 dried red chilies; 1-2 green chilies, slit; 5-6 curry leaves; ¼ tsp hing (asafoetida)

South Indian Thaali Items · Pappu (dal)

Protein: Toor Dal
Complete the plate: Serve with rice
Serves: 4
Hands-on · total: 10 min · 35 min (est.)
Walk-away: No

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Worth knowing

This pappu gets all of its tang from green mango, so there is no need to add tamarind or tomatoes.
Choose firm, sour green mangoes for the best flavor. If using frozen mango, make sure it is green (raw) mango, not ripe sweet mango.
The amount of mango can be adjusted depending on how tangy your mango is and your personal preference.
This recipe is very similar to Dosakaya Pappu in preparation, but the bright, fruity tang of green mango gives it its own unique flavor.
Mamidikaya Pappu is one of the best seasonal Telugu comfort foods and pairs perfectly with hot rice, a spoon of ghee, and a simple vegetable kura.

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.

Toor Daleasy effortweeknight-friendlyleftover-friendlybatch-cookprotein-forwardhigh-fiber

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Ingredients & method

Prep

10 mins

Cook

25 mins

Total

35 mins

Serves

Ingredients

1 cuptoor dal (kandi pappu), washed1½-2 cupsgreen mango, peeled and cubed (fresh or frozen)2½-3 cupswaterto tasteSalt¼ tspturmeric powder1-2 tbspoil or ghee½ tspmustard seeds½ tspcumin seeds (jeera)1 tspsplit urad dal1 tspchana dal1-2dried red chilies1-2green chilies, slit5-6curry leaves¼ tsphing (asafoetida)

Instructions

01
Wash the toor dal. If using fresh mango, peel and cut it into small cubes. If using frozen mango, it can be added directly.
02
Add the washed toor dal, green mango, turmeric, and water to a pressure cooker or Instant Pot.
03
Pressure cook until the dal is soft and the mango has broken down:
04
Instant Pot: High Pressure for 10 minutes, natural release
05
Stovetop pressure cooker: 3-4 whistles
06
Mash the dal and mango together until well combined.
07
Add salt and adjust the consistency with hot water if needed.
08
Heat oil or ghee in a small pan. Add mustard seeds and allow them to splutter.
09
Add cumin seeds, urad dal, chana dal, dried red chilies, green chilies, curry leaves, and hing. Sauté until fragrant.
10
Pour the tempering over the cooked dal and mix well.
11
Simmer for 2-3 minutes, then serve hot with rice and ghee.

Worth knowing

This pappu gets all of its tang from green mango, so there is no need to add tamarind or tomatoes.
Choose firm, sour green mangoes for the best flavor. If using frozen mango, make sure it is green (raw) mango, not ripe sweet mango.
The amount of mango can be adjusted depending on how tangy your mango is and your personal preference.
This recipe is very similar to Dosakaya Pappu in preparation, but the bright, fruity tang of green mango gives it its own unique flavor.
Mamidikaya Pappu is one of the best seasonal Telugu comfort foods and pairs perfectly with hot rice, a spoon of ghee, and a simple vegetable kura.

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.