Mamidikaya pappu
Mamidikaya pappu, from above
VegAndhra Pradesh

Mamidikaya pappu

Toor dal soured with raw mango. Summer in a bowl, Andhra style.

30 minTime
8 gProtein each
mediumSpice
Mango dal1 chapter · 1 min read

Make it your way

Grandma's wayRaw mango and toor dal.
The original
183kcalsame
8 gproteinsame
6 gfibresame
30minutessame

Mamidikaya pappu.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Toor dal (split pigeon peas)⅔ cup
Raw mango (green mango)1 medium, cubed
Onion1 small
Green chilli2
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)1 tsp
Water2 cups
Cooking oil (vegetable oil)2 tsp
Ghee1 tsp
Garlic4 cloves
Mustard seeds½ tsp
Cumin seeds½ tsp
Dried red chilli1
Curry leaves2 sprigs
Saltto taste

Method

4 steps
  1. 1Pressure cook dal with turmeric and water for 3 whistles.
  2. 2Cook raw mango with onion, green chilli, chilli powder and a little water until soft.
  3. 3Mash dal with the mango, add salt and simmer 3 minutes.
  4. 4Temper garlic, mustard, cumin, red chilli and curry leaves in oil and ghee; pour over.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Mamidikaya pappu: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
On the side Gongura pachadi35 min
On the side Kandi pachadi15 min
To drink Kokum sharbat25 min
Something sweet Pala thalikalu60 min
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