Raw mango Dal – tangy and spicy Indian lentil curry made with raw unripe mango, toor dal (split pigeon peas) and basic spices. A classic vegan curry from Andhra cuisine locally called mamidikaya pappu/ mango pappu that goes well with rice and chapati. This simple dal made in an instant pot is absolutely a great way to get meals ready on weekdays.
Traditionally, dal is cooked with turmeric and mango until soft and mashable. Tempering is done separately and then mixed with dal. But here spices are tempered and then in the same pot dal is cooked with mango in an instant pot. The subtle sourness infused with raw mangoes and the lovely flavour of tempered spices makes this Andhra style dal absolutely delicious and a delight to your taste buds.
Raw Mango Dal Recipe Variations
A handful of spinach makes a nutritious and healthy addition.
Fresh ginger makes a good addition and adds a lovely flavour.
You may swap red chilli powder for chillies.
You can use moong dal or red lentils if you don't have toor dal in hand. However, the cooking time varies and you don't need to soak it and it also takes less time to cook than toor dal. Set the timer to 5 minutes.
Ghee can be swapped for oil to infuse great flavours.
Frozen mangoes can be used when fresh ones are not available. Add them at the end and simmer for 5 minutes. It is not really necessary to thaw them.
Serve it with rice, papad and thokku when you are short of time or on lazy days.
Make it a little thin and enjoy it as a soup.
It goes well with chapati and paratha as well.
First cook dal with ¼ teaspoon turmeric powder, mango pieces and water in a pressure cooker for 3-4 whistles (cooking time may vary depending on the quality of dal and hardness of water, so cook accordingly). Slightly mash the dal with the back of the ladle.
In a steel pot, heat oil over medium-high heat. Once the oil is hot slightly reduce the heat, add one teaspoon mustard seeds, cumin and let it splutter for a few seconds.
Now add red chillies followed by garlic, asafoetida and sauté until garlic starts to turn light brown.
Add curry leaves, green chillies and sauté for a few seconds.
Stir in onion and sauté for 4-5 minutes or until onion turns soft.
Now add cooked dal, salt, coriander and mix well.
Tangy and tasty dal is ready to serve.
Vegetables: garlic, curry leaves, green chillies, onion, raw mangoes and fresh coriander leaves.
Lentils, Condiments & Liquids: oil, water, dried red chillies, toor dal and salt.
How to cook mango dal in instant pot?
Rinse and wash dal with plain water for 3-4 times or until water runs clear.
Soak dal in warm water for 20 minutes, meantime prep the vegetables and gather all the ingredients to start cooking.
After 20 minutes discard the water and keep dal aside.
1 & 2. Plugin Instant Pot, turn sauté mode ON and add oil.
3. Once the oil is hot, add mustard, cumin and let it splutter for a few seconds. Now add red chillies, followed by garlic, asafoetida and sauté for few seconds until garlic starts to turn light brown.
4. Add curry leaves, green chillies and sauté for few seconds. Now add onion and sauté for 3-4 minutes or until they start to turn soft. Stir in turmeric and then turn the saute mode OFF.
5 & 6. Add mango, dal, water and close the pot with a lid.
Turn the knob to SEALING position.
Turn pressure cook mode ON, set timer to 15 minutes at high pressure as shown in below image.
Once done, let the pressure release naturally (NPR) for 10 minutes. Then turn the knob to vent position, wait until pin goes down.
11. Take the lid off the pot.
12. Add salt, coriander and mix well.
13. Slightly mash dal with the back of the ladle.
Enjoy piping hot instant pot mango dal with any rice of your choice.
Dal has to be soaked to reduce the cooking time. If you are short of time then soak dal in hot water for 10 minutes.
Adjust chillies based on your spice requirements.
You can make this dal a little bit thick or thin. Once dal is mashed, simmer for 5 minutes to get a thick consistency or add boiling water and cook for couple of minutes in saute mode to get a thin dal.
Use mangoes that are firm and sour. Adjust the quantity based on their sourness.
This mamidikaya pappu will have a slightly coarse texture with mango chunks. To get a smooth texture mash with the back of a heavy ladle a little longer.
Ensure to peel the mango skin else they impart a bitter and undesirable taste to the dal.
Some people may find it not as flavourful as a dal cooked in a traditional method. It is because not all the flavours and aroma are retained as they tend to escape with the release of pressure. You may add extra tadka/tempering at the beginning to compensate. Alternatively, do tadka/tempering in a small pan at the end and add it to dal. This is NOT a must but an optional step. My family just love this instant pot raw mango dal as is and I don’t do any extra tadka at all.
More Mango Recipes
Mango Lassi: Refreshing and cooling Indian mango drink perfect on hot summer days.
Mango Lemonade: Refreshing, bubbly and frosty tropical summer mango drink that is incredibly easy to make and gets ready in just 5 minutes.
Mango Coconut Burfi: Delicious tropical-flavoured fudge made with mango pulp and desiccated coconut.
Mango Overnight Oats: An incredibly easy to make breakfast and an easy way to start the busy mornings.
Mango Mousse: A heavenly dessert made with just 3 ingredients and gets ready in a jiffy.
Mango Milkshake: Creamy and delicious summer milkshake without ice cream is made with just 4 ingredients and gets ready in 5 minutes.
Mango Pudding: Luscious, soft and fruity dessert is incredibly easy to make with just 4 ingredients.
More Curry Recipes
Chickpea Spinach Curry: Quick, easy, gluten-free, nutritious and vegan curry made with minimal warm Indian spices in tomato-onion gravy.
Baby Corn Masala: A classic spicy and delicious curry that makes a great side dish for roti, naan, paratha, chapati and rice.
Capsicum Masala: Simple curry made with bell peppers, a few basic spices, sesame seeds, coconut and peanuts.
Vegetable Chettinad: Flavourful and spicy curry made with homemade Chettinad masala.
Green Peas Masala: A comforting and wholesome peas curry with coconut that pairs well with paratha or rice.
Moringa Leaves Dal: Wholesome and nutritious curry prepared with toor dal, moringa leaves and a few basic Indian spices.
Turai Sabzi: Delicious curry made using ridge gourd and a blend of flavourful spices.
📖 Recipe Card
Instant Pot Mango Dal (Andhra Style Mamidikaya Pappu)
- 1 Mixing Bowl
- 1 Spoon
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 Cup (or) 230 gms Toor dal (split pigeon peas)
- 2 Tablespoon Oil
- 1 Teaspoon Mustard
- 1 Teaspoon Cumin
- 2 Dry Red chillies each broken into 2-3 pieces
- 4-5 cloves Garlic peeled and crushed
- ¼ Teaspoon Asafoetida (hing)
- few Curry Leaves
- 2-3 Green Chillies each slit and cut into half
- ½ cup (or) 88 gms Onion 1 small, cut into cubes
- ¼ Teaspoon Turmeric powder
- 1 cup (or) 212 gms Raw Mangoes 5 small, skin peeled and cut into thick slices, discard stone
- 2.5 cups Water
- Salt as required
- handful Coriander leaves chopped
- Rinse and wash dal with plain water for 3-4 times or until water runs clear.1 Cup (or) 230 gms Toor dal (split pigeon peas)
- Soak dal with warm water for 20 minutes, drain the water and keep it aside.
- Plug in Instant Pot, turn sauté mode ON and add oil.2 Tablespoon Oil
- Once oil is hot, add mustard, cumin and let it splutter for few seconds.1 Teaspoon Mustard, 1 Teaspoon Cumin
- Now add red chillies, asafoetida, garlic and sauté for few seconds until garlic starts to turn light brown.2 Dry Red chillies, ¼ Teaspoon Asafoetida (hing), 4-5 cloves Garlic
- Add curry leaves, green chillies and sauté for few seconds.few Curry Leaves, 2-3 Green Chillies
- Now add onion and sauté for 3-4 minutes until they start to turn soft.½ cup (or) 88 gms Onion
- Stir in turmeric and then turn saute mode OFF.¼ Teaspoon Turmeric powder
- Add mango, dal, water and close the pot with lid.1 cup (or) 212 gms Raw Mangoes, 2.5 cups Water, 1 Cup (or) 230 gms Toor dal (split pigeon peas)
- Turn the knob to SEALING position.
- Turn pressure cook mode ON, set timer to 15 minutes at high pressure.
- Once done, let pressure release naturally (NPR) for 10 minutes. Then turn the knob to vent position, wait until pin goes down.
- Take the lid off the pot, add salt, coriander and mix well.
- Mash dal with back of the ladle.Salt, handful Coriander leaves
- Enjoy piping hot dal with any rice of your choice.
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