Wednesday, 28 September 2016

Mamidikaya pappu | Raw mango dal

Mamidikaya pappu is a famous dish of Andhra Pradesh. I came across this dish for the first time in one of my fellow marathoners blog. But then after, I found this recipe repeating itself in many of the food blogs and I felt compelled to prepare this mango dal. I had prepared this recipe over the summer when mangoes were available in abundance but somehow did not get a chance to post it. So i reserved this recipe for this mega marathon when I decided on one of the ingredients as raw mango. 

It is a very easy recipe and it turned out very well. The dal is cooked with raw mangoes and mild spices. Try out this mango dal in the following summer season and i am sure you will love this mamidikaya pappu . Though this dish is generally paired with rice, it also goes well with rotis also.


Raw mango - 1/2 cup      
Toor dal  - 3/4 cup 
Turmeric powder - 1/4 tsp      
Red chili  - 2     
Green chili -  2 - 3     
Garlic  - 2 pods     
Ginger - a small piece    
 Asafoetida - 2 pinches     
Onion   - 1     
Curry leaves -  few     
Ghee  - 1 tblsp     
Oil - 2 tsp     
Mustard seeds  - 1/2 tsp     
Cumin | jeera  - 1/4 tsp     
Salt - to taste    
Coriander leaves  - few 


  • Peel and cut  the mango into cubes and cook it in little water.   
  • Wash and and cook the dal with enough water, salt and turmeric powder. 
  • Chop the onions finely, slit the green chili and finely chop the garlic and ginger. 
  • In a pan add ghee and add mustard seeds, cumin, slit green chilies and red chilies. 
  • Once the mustard splutters, Add the finely chopped garlic and ginger and the asafoetida 
  • Cook for 2 minutes and add the finely chopped onions. Fry till the onions are translucent.
  • Now add the dal and the cooked mango pieces. Add water as per the required consistency. Generally mango dal is made thick. I too made it thick. So I did not add any water.
  • Allow this to boil for 5 minutes.
  • Garnish with coriander leaves.

Mango dal is ready!!  Enjoy with rice or rotis.


  • You can also cook the dal along with the spices and mango pieces in cooker. Since I Tried it for the first time I tried everything on stove top.
  • Add green chili according to the sourness of the mango. 
  • I garnished the dal with fried onions along with coriander leaves to enhance the taste.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68


  1. The tangy flavor of the mango sounds awesome in daal..the daal would be really flavorful..interesting version.

  2. I love mamidikaya pappu!! This is often prepared dal in Summer's when raw mangoes are flooded in the markets.

  3. I usually add mango in sambar which turns out so flavourful. This dal also sounds so delicious..

  4. Fingerlicking goodness manga pappu, serve me this pappu with rice topped with ghee and papads, can have it even daily.

  5. A classic one and I love it too served with some hot rice and a dollop of ghee.
    We make a version free of oniom, garlic and ginger though.

  6. awesome recipe. One of my favorite pappu.

  7. Love Mango dal with rice. Never used ginger garlic and onion though in this dal.

  8. Love toor dal. in fact, I have made it today. I add tamarind or mango powder, but raw mango in addition to tanginess, must have added to the flavor

  9. This is one of my favorite dals. Looks sooooo yummy!!

  10. lovethis dal version of yours...looks delicious

  11. That's one of the commonly prepared dal during summer..very nicely done!