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Mango dal (Mamidikaya pappu) is a popular Indian breakfast dish made with yellow split mung beans and green mangoes. Mango dal is traditionally an evening or early morning dish, but it can be made in the morning or evening, too. Mango dal is a traditional Indian breakfast.

I have rarely seen a mango first thing in the morning. If I do, I try and not make a fuss out of it. After all, it is just a mango. However, after receiving a bag of Mangoes from my aunt who had been to the Mangoes Land, I saw fit to do something about it. And as a result I decided to make a delicious dish from them. Mangoes and pappu are a perfect pair.. Read more about ripe mango dal recipe and let us know what you think.

Mango dal (mamidikaya pappu) is a traditional Andhra Pradesh dal. Mamidikaya means mango in Telugu, while pappu means dal. Raw mango meals are relished to the fullest as soon as mango season arrives till mango season ends. I prepare raw mango chutney, mango pickle, and mango rice for vegetarians, and fish curry for non-vegetarians. There are so many raw mango dishes to choose from, but for now, mango dal will suffice. I first had this dal at my aunt’s home in Vishakhapatnam, and I really liked it; the dal and mango combo is fantastic, and it’s simply wonderful. This dal has a strong mango flavor and a sour finish. Mango dal (mamidikaya pappu) is simple to make and pairs nicely with plain rice and a ghee drizzle (optional).

This mango dal appeals to me as much as anything with a sour flavor. Because part of the flesh will still be connected to the mango seeds/kernels, I add them to the dal as well. Mango dal goes well with rice and any fried food.

Time to prepare: 10 minutes (excludes time for soaking dal)

Time to cook: 20 minutes

Andhra Pradesh cuisine

2 to 3 people

Ingredients

    • 1 (large, 350 gm) or 2 (small, 350 gm) raw mango (medium sized)
    • 1 cup of water

For dal that has been boiled

    • 1/3 to 1/2 cup toor dal (arhar dal)
    • 1/2 teaspoon turmeric powder
    • 1 1/2 cups water
    • 4 green chillies, slit
    • a pinch of salt (to taste)
    • 1 tsp. oil

Tadka

  • 1 1/2 tbsp oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 2 large garlic cloves (crushed or diced)
  • 3 to 4 dry chilies (broken)
  • 15 to 20 curry leaves
  • 1/2 onion (small)

Method

    • Remove the mango’s peel and chop it into medium-sized pieces. You may also use the mango seed (gutli). Make sure you’re prepared.
    • Soak the dal for 30 minutes after washing it.
    • In a pressure cooker, combine the soaked dal, turmeric powder, green chilies, water, and a teaspoon of oil. To prevent the froth bubbling from the cooker, oil is applied.
    • Cook the dal in the pressure cooker with the cover closed until it is done (approx 4 whistles). Turn off the light. Wait a few minutes until the pressure within the cooker has subsided.
    • Open the cover and mash the dal with a spoon or a dal ghotni (wooden masher) until all of the other ingredients are thoroughly mixed with the dal.
    • Add the mango chunks to the dal along with the required amount of water, cover the lid, and pressure cook for 2 whistles or until soft. If the dal is extremely thick and lacks liquid, add 1/2 cup water. Wait until the pressure has dissipated.
    • The mango chunks are nicely cooked when you open the cover.
    • Now mash everything together with a spoon or a wooden masher, leaving some chunks of mango, and season with salt.
    • If the mango dal is too thick after combining the dal and mango chunks, add 12 cup water or more to thin it down.

Tadka

  • Now, in a separate pot, heat the oil, add the mustard seeds, cumin seeds, and let them sputter. Add the onions, dried chilies, and garlic, and cook until the garlic is light golden in color. Turn off the light.
  • Add to the dal right away, stir well, and cover. (So that the thadka flavor does not spread outside.)
  • Serve it with rice and a sprinkle of ghee, as well as any vegetarian or non-vegetarian side dish. This is served with fried potatoes.

Notes

  • If my mangoes aren’t as sour as I want, I’ll add tomatoes (2) to the dal while it’s cooking.
  • The quantity of water supplied to a pressure cooker should not exceed the pressure cooker’s maximum capacity; otherwise, it would burst.
  • A tsp of oil is added to the dal while it is cooking so that the froth does not escape from the pressure cooker.
  • Never season the dal with salt while it’s cooking. It will take longer if this is not done. Salt should always be added last, after the food has been cooked.
  • If you add mango to the dal while it’s cooking, the dal will take longer to cook since it’s sour.
  • Mangoes may be cooked separately and then added to the dal if desired.
  • Instead of utilizing a pressure cooker, any pot with a lid may be used to cook.

 

Mango Dal is a favorite recipe of mine during the summer months. In India, it is traditionally served with rice, and in Malaysia, it was traditionally made with sweet corn. This version is a twist on the traditional, using green mangoes and substituting the traditional method of fermentation with a quick cook. The mangoes are sliced and tossed in spices and cooked until soft before slowly being stewed in a reduced onion and tomato sauce. The flavor is sweet and slightly tangy and you can add a dash of salt to taste.. Read more about mango tomato pappu and let us know what you think.