Mamidikaya Pappu (Mango Dal)
I want to write this entire post in Telugu, which is my mother tongue but I think I’ll have a hard time typing the entire post. I used to wait eagerly for the summer because of Mangoes. I love mangoes. I love the raw ones, I love the fruit and I love them in any color. There are these mangoes called – kobbari mamidikaya and that are extremely sweet, and when dipped in a side of salt and chili powder transfer you to a world beyond our Earth. The tothapuri mamidikaya are a little on the sour side, but again they just are so amazing. Mom makes aavakaya, mukkala pachadi, pulihora and pappu through out the summer. I wish we got some good mangoes here so that I can experiment. But sadly the mangoes here are not as sour as the ones in India. They are enough for pappu, but not enough for ooragaya pachadi. Maybe I should try my hand with some in the coming month.
Every summer wedding should have mamidikaya pappu, if there isn’t it’s an abomination. Everyone who has eaten mamidikaya pappu in the US (my friends) are huge fans of it. I mean they ask for it to be made whenever I invite them. It’s so simple to make and such an amazing taste. Paired with an oorudu mirapakaya it transforms your entire world. This is an Andhra delicacy that is enjoyed thoroughly in the entire India. I have a friend who ate this pappu and told me it reminded of his mom’s cooking. Every time someone comments on how good the food is I want to cry because I miss those compliments. Most of our friends who enjoy my cooking have moved away – when I say enjoy I mean take a second serving and ask for a take-out box. Now most of my friends who are left in Kansas are better cooks than me.
Ingredients
Kandipappu (Toor Dal) – 1 cup
Mamidikaya (Mangoes) – 2 medium sized or 1 big (I used 1 and a half)
Pasupu (Turmeric) – 1/2 teaspoon
Green Chilies – 3
Salt – As needed
Red Chili Powder – 1 tablespoon
Coriander Leaves – 2 tablespoons (optional)
For Tempering:
Oil – 4 tablespoons
Sengapappu (Channa Dal) – 2 tablespoon
Minapappu (Urad Dal) – 2 tablespoon
Aavalu (Mustard Seeds) – 1 tablespoon
Jeelakarra (Cumin Seeds) – 1 tablespoon
Inguva (Asafoetida) – 1 teaspoon
How to Make
Step 1: In a pressure cooker wash the dal and add 2 cups of water and keep aside. Wash the mangoes, peel the skin and chop them into big chunks.
Step 2: Add the chunks of mangoes to the washed dal. Add the turmeric and the green chilies.
Step 3: Close the lid and let the dal cook for 3 whistles (in Instant Pot cook for 12 minutes Pressure Cooker mode).
Step 4: Once the cooker has cooled down, remove the green chilies and discard them. Add a little water (about 1/2 cup), some salt and red chili powder and keep the flame (stove) on low. You can add the coriander leaves at this point and mix them up a little.
Step 5: In a small pan, add oil. Once the oil is hot add the channa dal, urad dal. As they start to change color, add mustard seeds. Once the mustard seeds start spluttering add the cumin and asafoetida. Turn off the stove and add this tempering to the dal. Turn off the dal too.
Step 6: Mix it well and serve it with a side of oorudu mirapakaya and rice.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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- 1 cup Toor Dal (Kandipappu)
- 1.5 Mangoes I used pretty big ones
- 1/2 teaspoon Turmeric
- 3 Green Chilies
- 1 tablespoon Salt
- 1 tablespoon Red Chili Powder Or less depending on your taste
- 2 tablespoons Coriander Leaves Optional
- 4 tablespoons Oil
- 2 tablespoons Channa Dal
- 2 tablespoons Urad Dal
- 1 tablespoon Mustard Seeds
- 1 tablespoon Cumin Seeds
- 1 teaspoon Asafoetida
Ingredients
For Tempering
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- In a pressure cooker wash the dal and add 2 cups of water and keep aside. Wash the mangoes, peel the skin and chop them into big chunks.
- Add the chunks of mangoes to the washed dal. Add the turmeric and the green chilies.
- Close the lid and let the dal cook for 3 whistles (in Instant Pot cook for 12 minutes Pressure Cooker mode).
- Once the cooker has cooled down, remove the green chilies and discard them. Add a little water (about 1/2 cup), some salt and red chili powder and keep the flame (stove) on low. You can add the coriander leaves at this point and mix them up a little.
- In a small pan, add oil. Once the oil is hot add the channa dal, urad dal. As they start to change color, add mustard seeds. Once the mustard seeds start spluttering add the cumin and asafoetida. Turn off the stove and add this tempering to the dal. Turn off the dal too.
- Mix it well and serve it with a side of oorudu mirapakaya and rice.
Tips:
- This is best made with toor dal, but my mother in law makes it with moong dal too which is extremely tasty too. But the moong dal one is made on the stove and not in the pressure cooker.
- This recipe calls for raw mangoes and not the fruit. The fruit sweetens it which is not how it should be.
- If you don't have a side of the buttermilk chilli, you can add a side of any pickle and it will taste delicious.
Po
