Mamidikaya Pappu (Mango Dal)
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
183 kcal
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Course
Main Course
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Cuisine
Indian
Mamidikaya Pappu (Mango Dal)
Description
This recipe starts with pressure cooking pigeon pea lentils (tur dal) with turmeric till soft and mushy, creating a creamy base. Separately, a tempering is prepared by frying mustard seeds until they pop, then fenugreek seeds, chopped green chilies or dried red chili, garlic, onion, and curry leaves until fragrant and golden. The chopped green mango pieces are added along with chili powder and water to the tempering, then combined with the cooked dal and simmered together.
The mango imparts a sharp, sour note that complements the earthiness of the lentils. The tempering adds layers of aroma and spice, making the dal savory and layered in flavor. The finished dal is garnished with freshly chopped coriander leaves for a fresh herbal touch.
This dal pairs well with plain steamed rice and can be adjusted in spice and sourness to taste. It is a traditional dish highlighting seasonal mangoes and lentils.
This dal can be cooked in a pressure cooker, Instant Pot, or stovetop after soaking lentils for 30 minutes to an hour.Sour unripe mangoes are essential to impart the proper tang; adjust spices to taste.The recipe is difficult to scale precisely due to flavor balance; approximate ingredient amounts when increasing quantity.
Ingredients
For cooking dal
- ½ cup pigeon pea lentils (tur dal or arhar dal}
- ¼ teaspoon turmeric powder (ground turmeric)
- 1.75 to 2 cup water
Other ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- ½ teaspoon mustard seeds
- 10 to 12 fenugreek seeds
- 1 green chili - chopped
- 3 to 4 garlic crushed lightly or chopped, medium cloves
- ⅓ cup onion or 1 medium size onion, chopped
- 8 to 10 curry leaves
- ½ cup Mango unripe and green mangoes, chopped into cubes
- ¼ teaspoon red chili powder or as required
- 1 cup water or as needed
- salt as required
- 1 to 2 tablespoons Coriander leaves chopped
Instructions
Cooking lentils
- In a 3 liter pressure cooker, take tur dal. Add turmeric powder.
- Then, add 1.75 to 2 cups water and mix everything. If using a smaller size cooker, add less water.
- Pressure cook on medium heat for 7 to 8 whistles or for 10 to 12 minutes till the dal is cooked very well and mushy. For a smaller cooker, less time will be required for cooking dal.
- When pressure settles down naturally in the cooker, open the lid. Mash the cooked dal with a spoon. Keep aside.
Making Mamidikaya Pappu
- Heat oil in a pan. Keep flame to low and add mustard seeds. Let them splutter.
- Then, add fenugreek seeds and chopped green chili Instead of green chili, you can use 1 dried red chili (broken and seeds removed) or even can use both.
- Fry till the fenugreek seeds change color. Keep heat to low or if the pan has become too hot, then you can switch off the heat. Then, add garlic cloves, crushed lightly or chopped.
- Fry till the garlic turns light golden.
- Then, add chopped onions and curry leaves.
- Mix and begin to sauté onions on low to medium-low heat till they turn translucent.
- When the onions become translucent, add chopped raw mango cubes and red chili powder. Mix well. For a spicier dal, you can add ½ teaspoon red chili powder.
- Then, add water.
- Cover the pan and cook the raw mango cubes till they soften. Do check in between.
- Cook till the mango pieces soften. If you press the mango pieces, they should get mashed.
- Now, add the cooked dal. Season with salt as per taste.
- Mix very well. If the dal looks very thick, then you can add some water.
- Cook on low heat for a few minutes or till the Mamidikaya Pappu comes to a boil.
- Switch off the heat and add chopped coriander leaves. Mix again. Optionally, you can garnish with coriander leaves while serving.
- Serve Mamidikaya Pappu with steamed rice.
Notes
- Dal can be cooked in an Instant Pot or on the stove-top; soak lentils 30-60 minutes before cooking if using stove.
- Use sour, unripe green mangoes to achieve authentic tanginess in the dish.
- Adjust spices and seasonings according to personal preference for heat and sourness.
- This recipe does not scale easily; approximate ingredient quantities if increasing the batch size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 343mg | 14% |
| Potassium | 321mg | 7% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 354IU | 7% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 24mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 52mg | 58% |
| Vitamin E | 3mg | |
| Vitamin K | 3µg | |
| Calcium | 42mg | 4% |
| Vitamin B9 (Folate) | 364µg | |
| Iron | 3mg | 17% |
| Magnesium | 42mg | 11% |
| Phosphorus | 130mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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