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A classic Andhra dal made with tangy raw mango and soft-cooked toor dal. This comfort food is simple, flavorful, and tastes amazing mixed with hot rice and a dollop of ghee.
For 4 servings
Pressure Cook the Dal and Mango
Prepare the Tempering (Tadka)
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A classic Andhra dal made with tangy raw mango and soft-cooked toor dal. This comfort food is simple, flavorful, and tastes amazing mixed with hot rice and a dollop of ghee.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 273.68 calories per serving with 11.21g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer
You can make this recipe with a mix of toor dal and moong dal for a different texture and flavor.
For a version without onion and garlic, simply omit them. The dal will still be delicious due to the mango and other spices.
Add vegetables like drumsticks or bottle gourd along with the dal in the pressure cooker for a more wholesome dish.
Increase or decrease the number of green chillies and the amount of red chilli powder to suit your personal spice preference.
Toor dal is an excellent source of protein and amino acids, which are essential for muscle building, cell repair, and overall body function.
Raw mango is packed with Vitamin C, a powerful antioxidant that helps strengthen the immune system and protect the body against infections.
The high fiber content from the dal promotes healthy digestion and regular bowel movements. Spices like hing (asafoetida) and cumin are known to prevent bloating and indigestion.
Lentils are naturally low in fat and cholesterol-free. The fiber helps in lowering cholesterol levels, contributing to better cardiovascular health.
One serving of Mamidikaya Pappu (approximately 1 cup or 310g) contains around 280-320 calories, primarily from the lentils and ghee. This can vary based on the amount of ghee used.
Yes, it is a very healthy dish. It's an excellent source of plant-based protein and dietary fiber from toor dal, and rich in Vitamin C from the raw mango. The spices used also have various health benefits.
A firm, sour variety of raw mango is ideal. In India, varieties like 'Totapuri' or any local sour green mango work perfectly. The key is the tanginess, which is the star flavor of the dish.
Absolutely. You can cook the dal in a regular pot on the stovetop. It will take longer, about 45-60 minutes, for the dal to become completely soft. Soaking the dal for an hour beforehand will speed up the process.
If your dal is overly sour due to the mango, you can balance the flavor by adding a small piece of jaggery or a pinch of sugar. Stir it in until it dissolves completely.
Yes, this dal freezes very well. Cool it completely, transfer it to an airtight, freezer-safe container, and it can be stored for up to 2 months. Thaw it in the refrigerator overnight and reheat thoroughly before serving.