Instant Pot Mango Dal (Andhra Style Mamidikaya Pappu)

mango dal in a white bowl garnished with coriander.

4.91 from 11 votes

Instant Pot Mango Dal (Andhra Style Mamidikaya Pappu)

Mango Dal – tangy and tasty lentil curry made with raw mango, toor dal (split pigeon peas) and basic spices. It is also called Mango Pappu / Mamidikaya Pappu goes well with rice.

Prep Time20

Cook Time20

Total Time40

Course: Curries

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 52kcal

Author: Geetha

Equipment

1 Instant Pot
1 Mixing Bowl
1 Spoon

Ingredients

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

Instructions

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.

Video

Notes

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 little bit thick or thin. Once dal is mashed, simmer for 5 minutes to get a thick consistency or add more water and simmer for a couple of minutes to get thin dal.

Use mangoes that are firm and sour. Adjust the quantity based on their sourness.

This dal will have a slightly coarse texture with mango chunks. To get smooth texture mash with the back of a heavy ladle little longer.

Ensure to peel the mango skin else they impart a bitter and undesirable taste to 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 curry as is and I don’t do any extra tadka at all.

** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

Nutrition