Spicy, sour, and beautifully fragrant is the best way to describe this raw mango dal. Raw mangoes cooked with toor dal and finished off with a tempering, this lentil recipe is a great way to alleviate your everyday dal using seasonal ingredients.
Love raw mango? Check out my raw mango fish curry, aam panna, easy raw mango rice
Andhra-style raw mango dal, also known as, Mamidikaya Pappu is one dish you definitely need to try this mango season. It is made with raw mangoes, toor dal, and then tempered with aromatics and spices. I add two secret ingredients - cloves and cinnamon - which take the dish to a whole new level! The result is a creamy, fragrant, mildly spicy, and puckerish-ly sour dal that’s such a step up from the regular stuff. Pour it over steamed rice for a truly comforting meal.
Quick Walk Through: Raw Mango Dal
Reasons You’ll Love This Raw Mango Dal
- A delicious upgrade to your everyday dal recipe using fresh seasonal produce - perfect for when you want something comforting yet different
- A really easy, dump-and-go kind of recipe
- Making it in the pressure cooker means that this kacche aam ki dal comes together in a jiffy
Ingredients You'll Need to Make Raw Mango Dal
Here's everything you'll need to make mamidikaya pappu:
Frequently Asked Questions
Any sour variety of raw mango works great for this recipe. Make sure that the mango you use is firm to touch and green outside. If the mango is soft, it means it’s probably started to ripen and won’t be as sour
Absolutely! Frozen raw mangoes are a great substitute to make mamidikaya pappu when fresh raw mangoes are not in season. I usually freeze some raw mangoes towards the end of the season so I always have some handy when the craving for this lovely dal strikes!
Leftover mango dal stays good in the refrigerator in an airtight container for up to 3 days. This dal is also very freezer friendly, and can be frozen for up to 3 months!
Top Tips To Make the Best Raw Mango Dal
- Even though this dal is traditionally made with toor dal, you can replace it with moong dal, red masoor dal or any other lentil of your choice.
- If you are using any other type of lentil other than toor dal, make sure to adjust the cooking time accordingly.
- Try soaking the toor dal for about 20-30 minutes before pressure cooking. This is optional but soaked dal is the secret to making it super creamy. It also makes lentils easier to digest
- I like to remove the skin of mangoes before cooking. However, it can be cooked with the skin on as well.
- You can adjust the consistency of the dal to your liking by increasing or decreasing the amount of water you add.
- Traditionally, this dish is made without onions or tomatoes. However, I prefer mine with onions in the tempering as it really elevates the flavors. Feel free to skip it if you like.
- Hing or asafoetida is a gum resin extracted from ferula, which is a herb from the celery family. You can find it at any Indian grocery store. However, you can swap it for some garlic powder (or even 2-3 cloves of crushed garlic) instead. The taste will vary slightly, but the raw mango dal will still taste amazing!
This is one of those recipes that look simple, but pack a punch in terms of the flavor. Serve this raw mango dal poured over some piping hot steamed rice, along with papad and sliced onions on the side for a meal that’s equal parts delicious and comforting.
Watch How To Make Raw Mango Dal
Raw Mango Dal | Mamidikaya Pappu
Ingredients
For Cooking Dal
- ½ cup toor dal pigeon pea split
- ½ cup peeled & sliced raw mangoes
- 1 ¼ cup water
- 1 green chilli slit
- ¼ teaspoon red chilli powder
- ⅛ teaspoon turmeric powder
- 2 cloves
- 1 inch cinnamon stick
- ¾ teaspoon salt
For Tempering/Tadka
- 2 teaspoons ghee
- 2 teaspoons cooking oil
- ¼ teaspoon mustard seeds rai
- ¼ teaspoon cumin seeds jeera
- ⅛ teaspoon fenugreek seeds methi dana
- 10-15 curry leaves
- ⅛ cup sliced onions
- 2 dry red chillies whole
- 2 tablespoons chopped coriander leaves
Instructions
For Cooking Dal
- Wash toor dal 2-3 times and soak for 30 minutes (optional but recommended as this reduces total cooking time).½ cup toor dal
- Add all the ingredients mentioned under for cooking dal to the pressure cooker but place raw mangoes & ¼ cup water in a separate bowl inside the pressure cooker. (See notes 1 or watch the video to see how its done)½ cup peeled & sliced raw mangoes, 1 ¼ cup water, 1 green chilli, ¼ teaspoon red chilli powder, ⅛ teaspoon turmeric powder, 2 cloves, 1 inch cinnamon stick, ¾ teaspoon salt
- Pressure cook for 3 to 4 whistles on medium heat. (See note 2)
- Once this is done, wait for the pressure to release completely before opening the cooker. (See note 3)
- Mash the dal well & add the cooked raw mangoes to it & mix.
For Tempering / Tadka:
- In a small pan, melt ghee and oil on low heat, add mustard & cumin seeds and allow it to splutter.2 teaspoons ghee, ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds, 2 teaspoons cooking oil
- Add fenugreek seeds and immediately add sliced onions & fry till onions turn golden.⅛ teaspoon fenugreek seeds, ⅛ cup sliced onions
- Add curry leaves, red chillies and stir fry for 10 seconds & turn off the heat.10-15 curry leaves, 2 dry red chillies whole
- Pour the tadka on top of the dal. Garnish with chopped coriander leaves. Serve steaming hot raw mango dal with rice.2 tablespoons chopped coriander leaves
Video
Notes
- If raw mango is not cooked separately, it will get mushy and you won’t enjoy the soft & sour bites of raw mangoes in the dal.
- The time taken to cook dal may differ slightly by 3-4 minutes depending on the quantity you are cooking and the pressure cooker
- The cooking process continues in the pressure cooker even when the heat is turned off which might take up to 10 minutes.
- How to cook toor dal without a pressure cooker: Cooking dal without a pressure cooker is easy but a bit more time consuming. Increase soaking time to 1 hour and add 1:3 times water and heat it in a thick bottomed pan and cover it . Once boiling starts, cook on low heat till dal is cooked well. It is advised to add ½ teaspoon turmeric powder and a spoon of cooking oil. If dal is not too old, it will cook in half an hour.
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