Mamidikaya Pappu / Raw Mango Dal

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’:

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.

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:

• Mamidikaya Pulihora / Raw Mango Rice
• Mamidikaya Perugu Pachadi / Raw Mango Yogurt Dip
• Mamidikaya Palakoora Pappu / Raw Mango Spinach Dal (Instant Pot, Stove Top)
  

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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 for ‘Raw Mango Dal / Mamidikaya Pappu’:

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.

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