Mango Dal or Raw Mango Dal also known as Mamidikaya Pappu is a tangy lentil preparation made with tur dal or arhar dal and raw mangoes. Green and red chillies are added to give the spiciness.
Dal is cooked with raw mangoes, green chillies and garlic. Once the dal is done, it is mashed until smooth and a tempering is added, resulting in a yummy and tangy dal preparation that goes well not only with hot steamed rice but also with phulkas or chapathis. My family is full of mango lovers and we wait for the mango season to arrive eagerly. Now, with raw and ripe mangoes flooding the market, I make this dal often at home. When you are short of time yet want to prepare a fulfilling lunch, this dal preparation is one of the quickest, tastiest and easiest.
Do check out other mango based recipes – Murungakkai Mangai Sambar or Drumstick Raw Mango Sambar, Aamras
Raw mango – 1 medium sized
Tur dal – 175 gms or ¾ cup
Water – 2 ½ to 3 cups
Turmeric powder – ¼ tsp
Green chilli – 3
Garlic – 5 to 6 cloves
Hing or asafoetida – ¼ tsp
Salt to taste
Oil – 3 tsps
Mustard seeds – ½ tsp
Red chilli – 2
Curry leaves – one sprig
Hing or asafoetida – ¼ tsp
Prep time – 10 mins
Cook time – 20 mins
Total time – 30 mins
- Wash the tur dal well in water until clear. Wash and chop the mangoes into big chunks while discarding the seed. Peel the garlic.
- In a small pressure cooker, add the dal, chopped mango, garlic, green chilli, hing, turmeric powder and 2 ½ to 3 cups of water and pressure cook until soft. I lowered the flame after first whistle and cooked for 10 mins.
- Once the pressure releases, mash the dal well (I like to bite on the cooked chunks of mangoes, hence I mash it only slightly). Add salt to taste and mix well.
- Heat oil in a tadka pan, add mustard seeds to it and let it splutter. Add hing, red chillies and curry leaves. When the curry leaves start to turn crisp, immediately pour it over the dal and stir.
Serve this delicious and tangy Mango Dal with hot steamed rice drizzled with ghee, a veggie stir fry and pappads or appalam.
- I cooked the dal directly in my 3 ltr pressure cooker. You can keep the ingredients in a vessel and keep it inside a cooker filled with water and pressure cook or cook it directly in a pan. The time taken may vary accordingly.
- I used Thothapuri mango variety. Any raw mango variety can be used.
- Mango can be cut with the peel intact.
- Depending on the tartness of the mango, you can increase the green and red chillies used.
- The same recipe can be followed by replacing tur dal with equal quantities of tur and moong dal.
- I like the Mango Dal texture to be chunky, hence mash the dal only slightly. Mash it to a smooth consistency if you like your dal to be soft.
- You make the dal consistency as per your liking – thin or thick. Add more or less water accordingly.
- You can skip adding garlic along with dal and add crushed garlic to the tempering too. Alternatively, add ginger too instead of garlic.