Warm, richly spiced, and built for a satisfying meal, Mango Dal Recipe | Mamidikaya Pappu | Raw Mango Pappu is a vegetarian south indian side dish made with toor dal, turmeric, and oil in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4 Servings
  • Category: Side Dish
  • Cuisine: south indian

Ingredients

for pressure cooking:

  • 1 cup toor dal
  • ½ tsp turmeric
  • 1 tsp oil
  • 3 cup water

other ingredients:

  • 1 raw mango (chopped)
  • 6 chilli (slit)
  • ¼ tsp turmeric
  • 1 cup water
  • 1 tsp salt
  • 2 tbsp coriander (finely chopped)

for tempering:

  • 2 tbsp oil
  • 1 tsp cumin
  • 1 tsp mustard
  • 1 tsp chana dal
  • 1 dried red chilli (broke)
  • pinch hing
  • few curry leaves

Method

  1. Firstly, take 1 cup toor dal, ½ tsp turmeric, 1 tsp oil, and 3 cups water in a pressure cooker.
  2. Pressure cook for 5 whistles or until the dal is cooked well.
  3. Mash the dal slightly to get a silky smooth texture. Keep aside.
  4. In a large kadai take 1 raw mango, 6 chilli, ¼ tsp turmeric, and 1 cup water.
  5. Cover and boil for 10 minutes or until the mangoes are cooked well.
  6. Add in pressure-cooked dal, 1 tsp salt, and mix well.
  7. Simmer for 10 minutes or until the flavors are well absorbed. Adjust the consistency as required.
  8. To prepare the tempering, heat 2 tbsp oil. Add 1 tsp cumin, 1 tsp mustard, 1 tsp chana dal, 1 dried red chilli, pinch hing, and few curry leaves. Splutter the tempering.
  9. Pour the tempering over the dal and mix gently.
  10. Finally, add 2 tbsp coriander and enjoy Mango Dal Recipe with hot steamed rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.