🥭Mango Dal (Mamidikaya  Pappu) – A Tangy Lentil Delight

Mango Dal is a comforting and flavourful South Indian dish that perfectly balances the earthy richness of Toor dal (pigeon peas) with the tangy sharpness of raw mangoes. Popular during the summer months when mangoes are in season, this dal is a staple in many Andhra and Telangana households. The tartness of the raw mango infuses beautifully into the creamy lentils, creating a wholesome dish that’s both hearty and refreshing.

Tempered with mustard seeds, curry leaves, red chilies, and optionally onions and garlic, Mango Dal bursts with layers of flavor. It’s typically served over hot steamed rice with a drizzle of ghee and a crispy papad on the side, making it a simple yet deeply satisfying meal.

Mamidikaya pappu, or Andhra Raw Mango Dal, is a traditional dish deeply rooted in the Telugu-speaking region of India, particularly Andhra Pradesh. It is a summertime favourite known for its distinctive tangy and sweet flavours. Typically, it is eaten with rice and ghee. The cultural significance of mangoes during Indian summers is evident in the dish’s popularity. The following is a more in-depth look at its significance and history: Tradition in the region: Mamidikaya pappu is a quintessential dish of Andhra Pradesh, where mangoes are highly valued and incorporated into various culinary preparations.
Summer Staple:
As summer arrives, the flavours of raw mangoes are embraced, and mamidikaya pappu becomes a popular dish, often enjoyed with meals.
Taste Profile: The dish’s distinct flavor profile is attributed to the combination of raw mangoes and lentils, creating a tangy-sweet taste that is a beloved characteristic of the dish.
Cultural Significance:
Mamidikaya pappu is a way to celebrate and incorporate these seasonal fruits into daily meals, and mangoes hold a special place in Indian culture. The Changing Food Landscape: While mamidikaya pappu is a traditional dish, it continues to be enjoyed and passed down through generations, evolving as new techniques and variations are introduced.

🌱 Ingredients:

For Dal:

• 1 cup toor dal (pigeon peas)

• 1 raw mango (peeled and chopped into medium cubes)

• 1/4 tsp turmeric powder

• Salt to taste

• 3 cups water

For Tempering (Tadka):

• 1 tbsp oil or ghee

• 1/2 tsp mustard seeds

• 1/2 tsp cumin seeds

• 2-3 dried red chilies

• 1 green chili (slit)

• 1/4 tsp hing (asafoetida)

• 1 sprig curry leaves

• 1 small onion (optional, finely chopped)

• 1 garlic clove (optional, minced)

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🍳 Instructions:

1. Cook the Dal:

   • Wash toor dal thoroughly.

   • In a pressure cooker or pot, add dal, turmeric, mango pieces, and 3 cups of water.

   • Pressure cook for 3–4 whistles (or simmer for 25–30 mins until soft).

   • Once done, mash the dal gently but leave some texture.

2. Prepare the Tempering:

   • In a pan, heat oil or ghee.

   • Add mustard seeds. When they splutter, add cumin seeds, dried red chilies, green chili, hing, and curry leaves.

   • (Optional) Add chopped onions and garlic, and sauté until light golden.

3. Combine:

   • Pour the tempering into the cooked dal.

   • Add salt to taste and simmer for 5 minutes for flavors to meld.

   • Adjust consistency with water if needed.

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🍽️ Serve With:

• Steamed rice with ghee

• Papad or a vegetable stir-fry on the side

 

”ENJOY YOUR YUMMY MAMIDI KAYA PAPPU”