Mamidikaya Pappu | Andhra Style Raw Mango Dal

Mango Dal 1

Mamidikaya (meaning raw mango in Telugu) is all the rage during summer in Andhra. Anywhere you turn, loads of mangoes both ripe and raw would attract you during the hot season of the year. Everyone loves a sweet mango, but how about the raw mango?! In Andhra, every household would be busy making fresh mango pickles all through summer. Avakaya and Maagai (popular pickles from Andhra) are a must but I can swear that every household would prepare Mamidikaya Pappu too!

Mango Dal 4

For someone who loves sour and spicy food, Mamidikaya pappu is a must try. Split pigeons peas or Toor Dal cooked with pieces of raw mango and later infused with a simple tempering of Indian spices can be a bliss with hot rice. A recipe can never get any simpler than this and yet be so very comforting! In fact, my next few recipes are going to be simple, family recipes using some of my favorite vegetables. Nothing fancy and more of comfort food. I am starting off the series with this recipe using raw mango. With this simple Raw Mango Dal, all you need is a bowl of rice and a dollop of ghee, to land you in food heaven πŸ™‚

Mango Dal 5

To make Mamidikaya Pappu | Andhra Style Raw Mango Dal

  • Servings: 2
  • Difficulty: Easy
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What I used –
For Mango Dal –
  • Raw Mango, 1 medium
  • Toor Dal/Split Pigeon Peas, Β½ cup
  • Green Chillies, 1 or 2
  • Red Chilli Powder, 1 tsp
  • Turmeric Powder, ΒΌ tsp
  • Salt, as needed
For Tempering –
  • Oil, 1 tsp
  • Mustard Seeds, 1 tsp
  • Cumin Seeds/Jeera, 1 tsp
  • Dried Red Chillies, 1 or 2
  • Asafoetida/Hing, ΒΌ tsp
  • Curry Leaves, a few

Mango Dal 3

How I made –

1. In a pressure cooker, add washed toor dal/split pigeon peas. Along with add diced raw mango pieces. Add green chillies cut in half and pour enough water to cover everything. Cook for 3-4 whistles on medium heat and let the pressure drop before opening up the cooker. The dal and mango pieces should be cooked.


2. In a small pan, heat oil. Add mustard seeds, cumin seeds and roughly torn red chillies. As mustard and cumin seeds begin to splutter, add asafetida/hing along with washed curry leaves. Switch off after 10 secs.

3. In the cooked dal, add red chilli powder, salt and turmeric powder. Mix well. Set it on low flame and cook for 3-4 mins. Add the tempering to the boiling dal. Mix well. Remove from heat.


4. Serve hot with rice and a dollop of ghee. Fried papad/appadam/fryums would add to the yumminess πŸ™‚

Mango Dal 2-1

Note –
  • There are many variations to this simple recipe and every household has their own version – this is ours.
  • The other way of preparing the same recipe – Instead of pressure cooking the raw mango along with the toor dal, only the dal can be pressure cooked. For the raw mango, heat 1 tsp of oil in a pan and all the items for tempering. Once done, add cut pieces of raw mango and cook until soft. Add cooked dal and add the spices. Cook off for 5-7 mins.
  • Sometimes if the mango is too sour, the dal might take longer to cook. Follow the above method if the mango is too sour.
  • Adjust red chilli powder as per spice preference.

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