mango dal recipe | mamidikaya pappu | raw mango pappu recipe
Hebbar's Kitchen
Hebbar's Kitchen
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  • 20 mins Cook time
  • 15 mins Total time
  • 35 mins mango dal recipe | mamidikaya pappu | raw mango pappu recipe - andhra style Author: Hebbar's Kitchen Recipe type: side dish Cuisine: south indian Serves: 4 Servings Ingredients ½ raw mango, pealed and chopped - adjust the quantity depending on sourness 1 cup water ½ tsp turmeric powder 1 green chilli, slit lengthwise few curry leaves 1 tsp red chilli powder, adjust depending on your spice level salt to taste 1 cup toor dal, cooked with 2½ cup water for tempering: 1 tbsp ghee / clarified butter 1 tsp mustard seeds ½ tsp hing / asafetida 1 dried red chilli Instructions peal the skin of raw mango and chop into small pieces. adjust the quantity of mangoes based on sourness. in a large kadai, take chopped mangoes along with a cup of water. also add turmeric powder, green chill and few curry leaves. cover the kadai and cook for 5 minutes or till mangoes turn soft. mangoes should retain their shape; do not over cook the mangoes. now add a tsp of chilli powder, pinch of turmeric powder and salt to taste. mix well and make sure there are no lumps of chilli powder formed. add cooked dal and give a good mix. make sure the dal is thick so add less water and pressure cook. else your dal will be watery. add water if required and get to a thick dal consistency. boil for 3 minutes prepare the tempering. add a tbsp of ghee, along with mustard seeds, hing and red chilli. allow to splutter. pour the tempering to mango dal. serve mango dal / mango pappu / mamidikaya pappu with hot steamed rice. 3.5.3208



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