Raw Mango Dal

Try this classic South Indian dish mamidikaya pappu, a blend of unripe mangoes and lentils and spiced with aromatic spices. It is a vegan dish and makes a comforting meal on midweek when paired with rice or chapati.

Prep Time5

Cook Time20

Total Time25

Course: Curries

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: people

Calories: 234kcal

Author: Geetha

Equipment

1 Pressure Cooker
1 Trivet
1 Steel container
1 Steel pot
1 Spoon/Ladle

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

115 gms toor dal (split pigeon peas)
2.5 cups water
salt as required
½ teaspoon turmeric powder
2 teaspoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
big pinch asafoetida/ hing
3 cloves garlic peel and chop
2 dried red chilles adjust to suit your spice levels
3 green chillies adjust to suit your spice levels
1 sprig curry leaves remove leaves from the stem
200 gms unripe green mangoes wash, peel, remove seed and chop into medium size cubes
6-7 sprigs fresh coriander leaves wash and chop finely

Get Recipe Ingredients

Instructions

Wash the 115 gms toor dal (split pigeon peas) thoroughly and soak it in water for about 15-20 minutes.
115 gms toor dal (split pigeon peas)
In a pressure cooker, add the soaked dal, 2.5 cups water, ½ teaspoon turmeric powder, and salt. Cook for about 4-5 whistles until the dal is soft and mushy.
115 gms toor dal (split pigeon peas), 2.5 cups water, salt, ½ teaspoon turmeric powder
While the dal is cooking, peel, remove the pit and chop the 200 gms unripe green mangoes into small pieces.
200 gms unripe green mangoes
Once the dal is cooked, mash it with the back of the spoon or a masher.
In a saucepan or pot, heat the 2 teaspoons oil over medium heat.
2 teaspoons oil
Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds and let them splutter.
1 teaspoon mustard seeds, 1 teaspoon cumin seeds
Now add 3 cloves garlic, big pinch asafoetida/ hing, 3 green chillies, 2 dried red chilles and 1 sprig curry leaves. Sauté for a few seconds until fragrant.
big pinch asafoetida/ hing, 2 dried red chilles, 3 green chillies, 1 sprig curry leaves, 3 cloves garlic
Add chopped mango, splash of water and cook for a minute or 2 until the mango starts softening.
200 gms unripe green mangoes, 2.5 cups water
Add the cooked dal to the mango mixture and mix well.
Let the dal simmer for another 5-7 minutes to allow all the flavours to meld together. Check the taste and add salt if necessary.
Turn off the heat and garnish with chopped 6-7 sprigs fresh coriander leaves.
6-7 sprigs fresh coriander leaves
Serve the piping hot mango dal with steamed rice or chapati.

Notes

Choose the Right Mango: Use mangoes that are firm and sour. Adjust the quantity based on their sourness.

Peel Mango Skin: Make sure to peel the mango skin, as it can impart a bitter and unpleasant taste to the dal.

Consistency: Adjust the consistency of the dal by adding hot water as needed. It should neither be too thick nor too watery.

Simmer Dal: Allow the dal and mango mixture to simmer for at least 5-7 minutes so the flavours meld together nicely.

Cook Dal Properly: Ensure the dal is cooked until it's soft and mushy.

Adjust Sourness: If the raw mango is too sour, you can adjust the quantity according to your taste. Start with a small amount and add more as needed.

Nutrition