Mamidikaya pappu, mango dal recipe

Mango dal recipe is special Andhra dal serve as a part of lunch menu. Tangy, flavourful dal with a hint of jaggery which makes it perfectly balanced.

Last year once I tasted mango dal in an Andhra restaurant. The same day as I tasted the Carrot sambar with garlic . I even tried once, but could not get it in right taste. Made again couple of days back as it is mango season. Though these days raw mangoes are available 365 days a year here, the mangoes we get in the season are the best.

I used combination of dal this time and totally loved the texture, taste and flavour. So close to what I had at the restaurant, yummiest! I partially adapted from here to have an idea about the authentic flavour. Made with more dal but it was too much in quantity, so I am writing the recipe with reduced dal quantity alone.

Actually I loved this so much that I had it as such and skipped my rice . Definitely making this often as this is my recent favorite mango recipe, as well as dal recipe.

Click here for cup measurements

Mango dal recipe

Mango dal recipe is special Andhra dal serve as a part of lunch menu. Tangy, flavourful dal with a hint of jaggery which makes it perfectly balanced.

• 1 Mango (raw & unripe)
• 1/2 cup toor dal
• 1/4 cup moong dal
• 4 Garlic cloves (crushed)
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 2 green chillies
• 1 tsp jaggery (powdered)
• Salt as needed

To temper

• 1 tbsp Ghee (or oil)
• 1/2 tsp Mustard
• 1 tsp cumin seeds
• 1/8 tsp asafoetida
• 1 sprig curry leaves

1. First cut mango into two, eliminate the top part with stalk. Take out the seed.Slice and chop into cubes.
2. Take a small pressure cooker, add toor dal, moong dal, chopped mango, red chilli powder, chopped chilli, turmeric, jaggery and salt.
3. Pressure cook for 3 whistles with 2 cups water.
4. Once pressure reduces by itself, open and give it a gentle mix.
5. Heat a pan with ghee or oil and splutter mustard. Add cumin seeds, asafoetida,crushed garlic and let it turn fragrant.
6. Transfer to the cooked dal and give it a mix.

• Chop mango as big chunks. Mango which takes long time to cook is best for this dal as it will not get dissolved in the dal.
• Adding mango with skin gives more flavour.
• Adjust spice according to the tanginess to balance it.

Mango dal method:

1. First cut mango into two, eliminate the top part with stalk. Take out the seed. Slice and chop into cubes. Peel and crush garlic roughly. I used my knife itself to smash.
   
2. Take a small pressure cooker, add toor dal, moong dal, chopped mango, red chilli powder, chopped chilli, turmeric, jaggery and salt.
   
3. Pressure cook for 3 whistles with 2 cups water. Once pressure reduces by itself, open and Give it a gentle mix.
   
4. Heat a pan with ghee or oil and splutter mustard. Add cumin seeds, asafoetida,crushed garlic and let it turn fragrant. Transfer to the cooked dal and give it a mix.
   

Serve with hot rice, ghee. The mild garlic flavour is really nice along with asafoetida and mango in the dal.

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