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Home » Indian side dish recipes

Mango Pappu-Andhra Mango Dal Recipe

Updated: August 29, 2023 / Posted: August 2, 2013 / By Sujatha Muralidhar This post may contain affiliate links· As an Amazon Associate, I earn from qualifying purchases·

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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.

Mamidikkaya Pappu-Andhra Mango Dal Recipe


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?

Mamidikkaya Pappu-Andhra Mango Dal Recipe

How to make Mango Pappu

Andhra Mango Dal, steps and procedures

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.

Andhra Mango Dal, steps and procedures

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

Andhra Mango Dal, steps and procedures

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.

Andhra Mango Dal, steps and procedures

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.

Mamidikkaya Pappu-Andhra Mango Dal Recipe

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Printable recipe card

Mamidikkaya Pappu-Andhra Mango Dal Recipe

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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Reader Interactions

Comments

  1. linsy patel

    August 02, 2013 at 1:55 pm

    Have to try very soon. Looks awesome.

    Reply
  2. Manjula Bharath

    August 02, 2013 at 2:09 pm

    wow new recipe to me and sounds delicious 🙂 looks yummy 🙂

    Reply
  3. divya

    August 02, 2013 at 5:51 pm

    looks super yummy 🙂 lovely clicks dear 🙂

    Reply
  4. Ali

    September 08, 2023 at 11:25 am

    This mango dal recipe looks amazing! I had this once in a restaurant and would love to be able to make it at home myself — can’t wait to try this recipe!

    Reply
  5. Shelley

    September 08, 2023 at 11:55 am

    This recipe is such a great find! I adore all sorts of dal, but somehow had never tried this unique mango version. And of course, the pressure cooker just makes it so quick and easy - thank you!

    Reply
  6. andrea

    September 08, 2023 at 12:05 pm

    Vibrant mango and fresh flavors, this is a fabulous recipe. I do agree that food can taste better just because of its history.

    Reply
  7. TAYLER ROSS

    September 08, 2023 at 12:09 pm

    I loved how tangy and delicious this was! Definitely a new favorite in our house!

    Reply
  8. Sara Welch

    September 08, 2023 at 12:46 pm

    This was such a unique and unexpected recipe that does not disappoint! Easy, creamy and delicious; definitely, a new favorite recipe!

    Reply

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Hi, I'm Suja!  the person behind PEPPER BOWL and based in Pennsylvania. I focus on easy and simple-to-make recipes with the inspiration of rich flavors with a hint of heat. I enjoy simplifying the recipes with minimal ingredients to suit today's busy lifestyle.

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