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.
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Servings: 6
Calories: 52kcal
Ingredients
1 cup = 250ml ; 1 tbsp = 15ml ; 1 tsp = 5ml
- 1 cup (230 gms) Toor Dal (Split pigeon Peas)
- 2 tbsp Oil
- 1 tsp Mustard
- 1 tsp Cumin
- 2 Dried Red Chillies each cut into 2-3 pieces
- 4-5 cloves Garlic peeled and crushed
- 1/4 tsp Asafoetida
- few Curry Leaves
- 2-3 Green Chillies each slit and cut into half
- 1/2 cup (88 gms) Onion 1 small, cut into cubes
- 1/4 tsp Turmeric
- 1 cup (212 gms) Raw Mangoes 5 small, skin peeled and cut into thick slices, discard stone
- 2.5 cups Water
- as required Salt
- handful Coriander chopped
Instructions
- Rinse and wash dal with plain water for 3-4 times or until water runs clear.
- 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.
- Once oil is hot, add mustard, cumin and let it splutter for few seconds.
- Now add red chillies, asafoetida, garlic and sauté for few seconds until garlic starts to turn light brown.
- Add Curry leaves, green chillies and sauté for few seconds.
- Now add onion and sauté for 3-4 minutes until they start to turn soft.
- Stir in turmeric and then turn saute mode OFF.
- Add mango, dal, water and close the pot with lid.
- 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.
- 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
Calories: 52kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
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