Raw Mango Dal | Mamidikaya Pappu

raw mango dal served with rice in a grey bowl

Raw Mango Dal | Mamidikaya Pappu

Spicy, sour, and fragrant, this raw mango dal is here to make your summer lunches even better. Serve it with pipping hot steamed rice for a unique yet comforting meal

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 20

Resting Time 10

Total Time 35

Servings portions

Calories 109kcal

Author Richa

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.

Nutrition