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Mamidikaya Pappu / Raw Mango Dal

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:5mins   CookTime:15 mins   Cuisine:Indian

Raw Mango Dal / Mavidikaya Pappu, a South Indian Andhra style lentil stew recipe, which is easily liked (would be right to say, loved) by all. This is the MUST & SHOULD side dish in any menu, during the celebrations in summer season.

Whole of the recipe, tips & content I wrote here is exactly what I learnt from Amma (my Mom). These days, we do get raw green mangoes throughout the year, so no worries about availability too! Do try it and see! 🙂 

How to select & cut the mango for Raw Mango Dal / Mavidikaya Pappu

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Though, this Raw Mango Dal / Mavidikaya Pappu, is very easy to prepare at the same time its entire taste might be ruined if the right mango isn’t selected & cut properly.

  • Select only hard, green coloured mangoes.
  • Before adding the pieces into the dal, do this for sure. Give a taste test, by biting a piece to see if its sour enough and not sweet. The sourer the best.
  • Don’t chop, cut the mango into tiny pieces, rather slice them as shown above.

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Before starting to cook, don’t forget to see the Tips mentioned at the end.

My other Dal recipes here⇒  Dal / Pappu / Lentil Stew

Curry recipes collection here⇒  Curry / Koora / Stir Fry

Related Posts: 

  1. Mamidikaya Pulihora / Raw Mango Rice
  2. Mamidikaya Perugu Pachadi / Raw Mango Yogurt Dip
  3. Mamidikaya-Palakoora Pappu / RawMango-Spinach Dal / Lentil Stew

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Video Clip showing the ‘tempering / tadka / thalimpu

Ingredients:

  • Raw Mango / Mamidikaya – 2 medium size
  • Toor Dal / Kandi Pappu / Yellow Split Lentils – 1 cup 
  • Salt – 2 teaspoons 
  • Red Chilli Powder – 1 teaspoon
  • Turmeric Powder – ½ teaspoon
  • Water – for boiling and cooking

Ingredients for Tempering:

  • Cooking oil – 2 tablespoons
  • Mustard seeds / Aavalu – ¼ teaspoon
  • Jeera / Cumin Seeds – ¼ teaspoon
  • Asafoetida / Hing / Inguva – ¼ teaspoon
  • Dry Red Chillies / Mirchi – 3
  • Curry Leaves – 5 (optional)
  • Garlic pods – 3 (optional)

Special Ingredients:

  • Asafoetida / Hing / Inguva
  • Garlic pods (optional)
  • Curry Leaves (optional)

Step wise pics Procedure:

Firstly, take the lentils / toor dal into the pressure cooker / any vessel and wash them twice.

Fill it with water up to the level of the lentils / dal. Set aside.

mamidikaya pappu / raw mango dal

Peel the mango, slice it into small pieces, give a taste test (as mentioned in TIPS section).

mamidikaya pappu / raw mango dal

METHOD-1: (Pot-in-pot) Transfer all the mango pieces into a separate vessel. Place it onto the dal in the pressure cooker.

METHOD-2: Transfer all the mango pieces directly onto the dal in the pressure cooker.

Close the lid, put the cooker on the stove top under high flame and until you get 3-4 whistles. (for 10mins if in a vessel)

mamidikaya pappu / raw mango dal

After the pressure is released, open the lid and add the salt , turmeric powder, red chilli powder and ¼ cup of water, put it under medium flame.
Stir everything thoroughly and let it cook for up to 2-3 mins or until it thickens.

Put a small frying pan on the stove. Add all the ‘Ingredients for tempering’  and saute them.

mamidikaya pappu / raw mango dal

Switch the flame off and transfer all the tempering onto the dal. Mix up everything.

mamidikaya pappu / raw mango dal

Take the dal/pappu into a serving dish. Done!!

mamidikaya pappu / raw mango dal

Always top the rice with homemade desi ghee for the perfect taste & flavour of the dal to boost up.

Tips:

  • Select only hard, green coloured mangoes.
  • Taste Test: Before adding the pieces into the dal, do this for sure. Give a taste test, by biting a piece to see if its sour enough and not sweet. The sourer the best.
  • Don’t chop, cut the mango into tiny pieces, rather slice them as shown above.
  • I preferred this dal/stew to be NoOnion-NoGarlic recipe, but you can add chopped onions (2 small size) while cooking the dal and add garlic in the tempering pan.
  • I have a small pressure cooker suitable for making the stew/dal.
  • If not you can transfer the dal/lentils, veggies into a suitable vessel and continue with the recipe on stove top.
  • Adjust the salt and spice as per your taste.
  • For the tempering, try to add the spices whichever you have, but try not to skip the tempering.
  • The storage time of this at room temperature is 2-3 days but when refrigerated stays good up to a week.

Result:

  • The taste of this, mamidikaya pappu / raw mango dal is tangy, sour, mild in spice and the texture is very soft with bits of mango in between.
  • It is suitable as a side with any plain rice, quinoa, any bread .
  • We had this, mamidikaya pappu / raw mango dal as a side with steamed white rice, homemade ghee along side of fresh green chillies as condiment.48221345797_8d6de1ed74_o

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