Mango dal (Mamidikaya pappu)

Mango dal (mamidikaya pappu) is a tangy dal popular in Andhra pradesh. Mamidikaya in telugu means mango and pappu means dal, I tasted this dal first at my aunt’s house in Vishakhapatnam and I loved the taste, the dal and mango combination goes well, it is simply delicious. Mango dal (mamidikaya pappu) is very easy to prepare and goes well with plain rice with a drizzle of ghee (optional).

As soon as the mango season comes, raw mango dishes are enjoyed to the most until mango season goes away. In vegetarian, I make raw mango chutney mango pickle, mango rice and in non-veg in fish curry. There are so many raw mango recipes, for now mango dal. I like this mango dal very much, but anything which is very sour I like it. In dal, I add the mango seed also, as some of the flesh will be attached to it. This dal is full of mango flavour and sour taste, prepare and enjoy the dal.


  • Raw mango – 1 (big sized, 350 gms) or 2 (medium sized)
  • Water – 1 cup
  • For boiling dal

  • Toor dal (arhar dal) - 1/3 to 1/2 cup
  • Turmeric powder – 1/2 tsp
  • Water – 1 1/2 cups
  • Green chillies (slit) – 4
  • Salt - as per taste
  • Oil - 1 tsp
  • Tadka

  • Oil – 1 1/2 tbsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Garlic cloves (big, crushed or chopped) – 2
  • Dry chillies (broken) - 3 to 4
  • Curry leaves – 15 to 20
  • Onion (small) – 1/2


  • Peel the skin of the mango and cut into medium sized pieces. You can also add the seed (gutli) of the mango. Keep ready.
  • First boil dal with turmeric powder, green chillies, water and tsp oil in a pressure cooker.
  • Close the lid of pressure cooker and cook the dal until it is cooked soft or after 4 whistles, can switch it off. Oil is added to avoid the froth, boiling from the cooker. Wait for few minutes until the valve pressure is released from the cooker.
  • Open the lid, mash the dal with a spoon or with a wooden masher (dal ghotni), until all other ingredients blend well with the dal.
  • Add mango pieces in the dal and water again as per requirement, close the lid and pressure cook for 2 whistles or until it is soft. Can add little water 1/2 cup, if dal is very thick and has no liquid. Wait till the pressure is released.
  • When you open the lid, the mango pieces are cooked well.
  • Now mash all again with a spoon or wooden masher, leave some bits of mango pieces, add salt now, and mix again.
  • After mixing dal and mango pieces, if mango dal is thick, it is as per your consistency can add ½ cup water or more.
  • Tadka

  • Now take a separate vessel, add oil, let it get warm, add mustard seeds, cumin seeds, let it splutter, add onions, dry chillies, fry till it is light golden colour, add garlic, and curry leaves, fry until garlic is light golden colour. Switch off.
  • Add immediately to dal, mix it soon and close the lid. (So that thadka flavour should not go outside).
  • Serve it with rice, with a drizzle of ghee on it, with any side dish vegetarian or non-vegetarian.


  • I sometimes add tomatoes (2) in dal, while boiling, if my mangoes are not sour as per my taste.
  • The amount of water added in a cooker should not exceed the limit of pressure cooker, otherwise it will come out.
  • While boiling dal, tsp oil is added, so that boiling should not come outside the pressure cooker, the froth of dal.
  • Never add salt, in a dal during cooking, otherwise it will take more time. Always add salt in the last, after cooking.
  • If mango is added with dal during cooking, dal will take more time to cook, as it is sour.
  • If you want you can boil mangoes, separately and mix into dal. Or instead of pressure cooker, can just cook it any vessel by closing the lid.
  • Usually in every dal , my mother adds jeera - methi powder 1/2tsp (cumin and fenugreek seeds powder), if it is not there can add just cumin powder 1/2tsp and methi seeds powder 1/8tsp or can avoid it.

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