Mango Pappu-Andhra Mango Dal Recipe

This Mango Pappu /mango dal with steamed rice, potato fry, and pickles is the best combo. This recipe is a little tangier, and there is no need to add tomatoes or tamarind, as mango has to get its sourness.

I went with frozen mangoes, as Indian raw mangoes are unavailable here. But frozen mangoes provide the same taste and flavor, and I'm pretty happy with it.

Mango's unique, exciting flavor beautifully enhances this recipe. Lentils / Dal / Pappu / Paruppu is rich in protein and folic acid. We loved its mashed-up texture, and everybody loved it. Who doesn't want to feel the chunks while eating?

This Mango Pappu Recipe is best with steamed rice, and the leftover can also serve as a side for Chapathies and pickles.

Check out this Pineapple rasam recipe, which also makes another combo with the rice.

If you are looking for other Andhra recipes, check out tomato Pappu(Lentils with Tomato), another great recipe for rice.

This Mango Pappu is my family's all-time favorite recipe. It's a massive hit in our family not only because of its taste and color but also because of a friendship tied back to this recipe.

It was introduced to us by one of our beloved family friends from Andhra; we were all always overwhelmed by their hospitality and their kind-heartedness.

It may sound funny, but this Mamidikkaya Pappu reflects their happy faces. Food served with lots of affection will double their taste, too, right?

How to make Mango Pappu

1. Prep all the ingredients and chop them all well. Slit green chilies if you do not prefer their hotness; otherwise, you can chop them.

2. Pressure cook Toor dal with 1  Cup of water to the mashed-up consistency.

3. heat oil in the pan for seasoning and add mustard seeds, urad dal, and asafoetida. Now, wait for the mustard to splutter. Then add chopped onion and fry it till it becomes pink. Add green chilies, chopped garlic, and chopped mango and saute them for 1 min on high flame.

4. Add this season to the cooked and mashed dal. Close the pressure cooker lid and cook it again for a whistle or till everything blends.

5. Once the pressure cooker steam is released, remove the lid and serve Andhra Mango Dal hot with the hot steamed rice and pickles.

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Printable recipe card

Mango Pappu

Mango Pappu /mango dal with steamed rice, potato fry, pickles is the best combo. This recipe is little tangier and no need to add tomatoes or tamarind, as mango has to gots its sourness.

5 from 6 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 people

Calories: 103kcal

Ingredients

• 1 teaspoon vegetable oil
• 1 teaspoon black mustard seeds
• 1 teaspoon urad dal / skinless black gram
• 1 teaspoon asafoetida
• 2 tablespoon onion chopped
• 2 cloves garlic
• 2 green chili slited
• ½ cup green mango chopped
• ½ cup toor dal / split pigeon pea
• ½ teaspoon turmeric powder
• 31/2 cup water
• ½ teaspoon salt or as required

Instructions

• Over medium heat, in the same pressure cooker pan, add vegetable oil, black mustard seeds, urad dal, and asafoetida.
• Wait for the mustard to get splutter. Then add chopped onion and fry it till it becomes pink.
• Add green chilies, chopped garlic, and chopped mango.
• and saute them for 1 min in high heat.
• Then add toor dal, turmeric powder, and water.
• Close the pressure cooker lid and seal the vent.
• Cook for 1 whistle in the medium heat and 12 minutes in low heat.
• Allow the pressure to release naturally. Normally this would take 10 minutes of waiting time.
• Then remove the lid and add salt.
• Gently mash the dal with wooden ladle. And serve with rice.

Nutrition

Calories: 103kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Sodium: 382mg | Potassium: 45mg | Fiber: 4g | Sugar: 4g | Vitamin A: 330IU | Vitamin C: 62.5mg | Calcium: 29mg | Iron: 1mg

Course Side Dish

Cuisine Indian

Author Sujatha Muralidhar

**Disclaimer: The nutritional information provided is an approximate estimate only.

Tips and Variations for Mango Pappu:
Mangoes can be substituted with frozen mangoes.
Make this thicker or thinner by adjusting the water quantity.

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