Mamidikaya Pappu Recipe (Raw Mango Dal)

Mamidikaya Pappu (Raw Mango Dal) is a classic South Indian dal curry made with protein-rich toor dal and Vitamin C–rich raw mango, creating a tangy, comforting dish packed with flavor and nutrition. Known for its simple ingredients, bold taste, and digestive benefits, this wholesome curry is a favorite in many traditional homes.

Ingredients:

• Toor dal – 1 cup
• Raw mango(mamidikaya) – 1 medium (peeled & chopped)
• Onion – 1 medium (chopped)
• Green chillies – 2 (slit)
• Turmeric – ¼ tsp
• Red chilli powder – ½ tsp
• Mustard seeds – ½ tsp
• Cumin seeds – ½ tsp
• Fenugreek seeds – ¼ tsp
• Dried red chillies – 2
• Crushed garlic – 2–3 cloves
• Curry leaves – few
• Hing – a pinch
• Salt – to taste
• Oil – 1½ tbsp
• Water – as needed
• Coriander leaves – for garnish

Preparation:

1. Wash toor dal and pressure cook with 2½ cups water for 3 whistles.
2. After 3 whistles, open the cooker and add:
   • Chopped raw mango(mamidikaya)
   • Slit green chillies
   • Chopped onions
   • Turmeric
   • Salt
   • Red chilli powder
     Mix everything and pressure cook for 1 more whistle.
3. In a pan, heat oil. Add mustard seeds, cumin seeds, and fenugreek seeds.
4. Add dried red chillies, garlic, curry leaves, and hing. Fry briefly.
5. Add this tempering to the cooked dal.
6. Mix well and simmer for 4–5 minutes.
7. Garnish with coriander and serve hot with rice and ghee.

Health Benefits

• Rich in Protein: Toor dal provides essential plant-based protein that helps in muscle repair and energy.
• Boosts Immunity: Raw mango is high in Vitamin C, which strengthens immunity and helps fight infections.
• Aids Digestion: Garlic, hing, and fenugreek in the tempering promote better digestion and reduce bloating.
• Light & Nutritious: A wholesome dish that is filling yet easy to digest, suitable for all age groups.
• Cooling Effect: Raw mango balances body heat, making this dal perfect for summer meals.

Tips

• Always add raw mango after 3 whistles and cook for 1 more whistle to retain tanginess without overcooking.
• Use slightly sour raw mangoes for the best flavor.
• A pinch of fenugreek seeds in tempering enhances both taste and digestion.
• For extra richness, drizzle a spoon of ghee while serving with hot rice.
• Adjust red chilli powder and green chillies according to spice preference.

Variations

• With Tomatoes: Add chopped tomatoes along with onions for extra tangy flavor.
• With Moong Dal: Replace toor dal with moong dal for a lighter, faster-cooking version.
• With Spinach (Palakura Mamidikaya Pappu): Add spinach along with mango for a more nutritious curry.
• With Coconut: Add grated coconut in tempering for a mild, coastal-style twist.
• Spicier Version: Add a slit green chilli and extra red chilli powder for a fiery Andhra-style flavor.