Mamidikaya Pappu (Raw Mango Dal)

When the first sour mangoes appear, every Andhra kitchen makes mamidikaya pappu. The mango replaces tamarind and gives the dal a bright, fresh sourness – wonderful with hot rice and a spoon of ghee.

Video by HomeCookingShow on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 30 min
• Vegan · gluten-free
• Famous in Andhra Pradesh

Ingredients

• 150 g toor dal
• 1 sour green mango (about 250 g), peeled and cut in pieces
• ½ tsp turmeric
• 2 green chillies, slit
• 1 tsp salt
• For tempering: 2 tbsp oil or ghee, 1 tsp mustard seeds, 1 tsp cumin seeds, 2 dried red chillies, 4 garlic cloves crushed, 1 pinch asafoetida, 10 curry leaves
• fresh coriander

Method

1. Cook the toor dal with 600 ml water and the turmeric for 20 minutes (or 3 whistles) until very soft. Mash.
2. In a pot cook the mango pieces and green chillies in 150 ml water for 6–8 minutes until soft.
3. Add the dal and salt to the mango, stir and simmer for 5 minutes. Taste – add a little jaggery if very sour.
4. For the tempering, heat oil and fry mustard, cumin, red chillies, garlic, asafoetida and curry leaves until the garlic is golden.
5. Pour over the dal, add coriander and serve with rice and ghee.

Tip: No sour mango? Use 2 tbsp amchur (dry mango powder) instead.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.