One of my all-time favorite dals, Mango Dal (called Mamidikaya Pappu in Telugu) is a delicious, tangy, spicy dal made with green or unripe mango. You’ll be surprised at how easy it is, to cook this delightful dal.
Unripe Mango
Mango in Indian Cuisine
Mangoes play an integral part in Indian cuisine. They are used in juices, drinks, chutneys, pickles, salsas, dals, curries, you name it. I’m sure everyone’s heard of Mango Lassi! Unlike lassi which is made with yogurt, Mango Rasayana, made with milk, is great with hot rotis. Of course, I must mention ‘avakaya’ here, a pickle made with unripe sundried mangoes, red chili peppers, mustard seeds, and oil. I always have a jar of this pickle in my fridge. Summers were my most memorable times, growing up in India (despite the oppressive heat!). Not only were schools closed and it was all playtime, it was also the season for mangoes.
King of Mangoes!
Just as mango is the king of fruit, Banganapalle variety (named after a town in Southern India), is the king of mangoes. Every summer our lives were literally centered around this deliciously sweet, somewhat tart fruit. No meal was complete without a bowl full of peeled and cut Banganapalle mango. We would enjoy it with our final part of the meal, curd (yogurt) rice. In the afternoons it was mango milk shake time. My mom would make ‘Mangola’, a blended shake with milk and sugar. So yummy!
Mamidikaya Pappu – Mango Dal
Undoubtedly, this is one of the easiest dals you can attempt. I always store a container of cut and peeled unripe mango in my freezer for this dal. I also use the mango for making the delicious Raw Mango Fenugreek Salsa. To ensure they are cooked well, I like to pressure cook toor dal lentils first. I prefer cooking mango with the lentils – this way its flavors get nicely ingrained in the dish. Garlic, methi (fenugreek) seeds powder and tempering, complete the flavor for this dish. I enjoy this dal with steamed rice and ghee and biting on tender, green chili peppers. Try it, its delicious!
Raw Mango Fenugreek Salsa
Mangoes contain nutrients, bio active compounds and fiber-they are one of the richest sources of vitamins A, C and E. Toor dal is an excellent source of nutrients and plant protein, and also contains dietary fiber. Toor dal contains folic acid, an important vitamin for all women, especially those planning to become pregnant. This recipe gives you the best of both ingredients and cooked in a way that all key nutrients are retained.
Check out our delicious dals and lentil-based recipes:
- Sambar
- South Indian Palak Dal
- Cucumber Dal
- Delicious Dal Tadka!
- Tomato Fenugreek Dal
- Andhra Tomato Pappu
- Yellow Mung Detox Soup
- Rainbow Chard Lentil Stew
- Opo Squash Yellow Mung Curry
- Instant Pot Moringa Leaf Dal
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Mamidikaya Pappu- Mango Dal
Ingredients
- 1/8 Cup Raw Mango - Fresh, Peeled, Cut into Small Pieces
- 1/3 Cup Toor Dal - (Split Pigeon Peas)
- 1/2 Teaspoon Mustard Seeds - Whole
- 1 Teaspoon Methi Powder - (Ground Fenugreek Seeds)
- 1/4 Teaspoon Turmeric Powder
- 1/2 Teaspoon Sea Salt - Or To Taste
- 1 Teaspoon Coconut Oil - Extra Virgin
Tempering
- 1 Chili Green Chili Pepper - Small, Slit in Half
- 1 Teaspoon Urad Dal - Split Black Gram
- 1/2 Teaspoon Cumin Seeds - Whole
- 1/2 Chili Dry Red Chili
- 6 Leaves Curry Leaves - Split in Half
- 1 Clove Garlic - Fine Cut
Instructions
- Cook toor dal and mango for 15 minutes at high pressure.
- Mash with a spoon and set aside.
- Dry and set IP on 'saute' mode, add oil and wait for the 'hot' sign. Add garlic and cook till it is slightly brown. Add curry leaves, mustard seeds, cumin seeds, urad dal, red and green chili, turmeric powder and methi powder.
- Add pressure cooked dal/mango, salt and continue cooking for 5 minutes. Add the cooked dal to the pan and stir to mix evenly for a couple of minutes.
- Transfer to a serving bowl. Serve hot.
