Think fruit only belongs in dessert?
you’ve got to try this Andhra‑style Mango Dal. It’s a fun twist on classic pappu—raw mango adds a fresh sour punch, and a quick tempering brings in those nutty, aromatic flavors.
Best part? You’ll have it on the table in just half an hour. Grab your pressure cooker, and let’s make lunch feel like a mini celebration!
Why Mango in Your Dal Works
- Tangy Twist: Raw mango’s sourness lifts the dal, cutting through richness.
- Seasonal Ease: When mango season peaks, this recipe transforms surplus fruit into a comforting main.
- Nutrient Boost: Vitamin C from mangoes, protein from dal—balanced and light.
- Quick & One‑Pot: Soak, pressure‑cook, temper, and you’re done in under an hour.
Ingredient Breakdown
- Toor Dal: Creamy texture and protein‑rich foundation.
- Raw Mango: Tangy, aromatic tartness that brightens every spoonful.
- Green Chilies & Red Chili Powder: Layered heat for gentle warmth.
- Turmeric & Salt: Earthiness and seasoning backbone.
- Ghee, Dals & Seeds (Tempering): Ghee lends richness; chana dal, urad dal, mustard, and cumin seeds crackle into aromatic notes.
- Asafoetida & Curry Leaves: Add a South‑Indian umami lift and fragrance.
Cooking It—A Kitchen Conversation
First, rinse and soak your toor dal for 30 minutes—that quick rest makes it soft and ensures even cooking. Meanwhile, peel and cube a tangy raw mango. Into the pressure cooker: dal, mango cubes, and slit green chilies, plus enough water to just cover. Pressure‑cook for 5 whistles on medium flame.
When the cooker cools, mash the dal gently—let the mango pieces retain some shape for bursts of sourness. Return to heat, stir in turmeric, salt, and red chili powder; taste and tweak salt or chili based on your mango’s tartness. Let it simmer for 5 minutes so flavors meld.
Now for the magic tempering: heat ghee in a small pan, add chana dal and urad dal until golden, then mustard and cumin seeds until they pop. Toss in torn red chilies, a pinch of hing, and curry leaves—watch that sizzle! Pour this hot tadka over your dal and give a final mix.
💡 Pro Tip: Use just enough mango to avoid overwhelming sourness—balance is key.
What Goes Along
- Steaming Rice & Ghee: Classic comfort—spoon dal over rice and drizzle with ghee.
- Papad or Fryums: Add crunch contrast.
- Fresh Salad or Cucumber Raita: Cools the palate alongside heat.
How to Serve
Ladle the hot Mango Dal into bowls, garnish with a few curry leaves or cilantro, and serve alongside piping rice and crisp papad. Encourage your guests to drizzle extra ghee for that restaurant‑style gloss.
Packing & Leftovers
- Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water to revive creaminess.
- Lunch Box: Pack dal and rice separately to avoid sogginess; combine just before eating.
Party & Bulk Prep
For gatherings, double the quantities and use two pressure cookers to maintain cooking speed. Keep finished dal warm in a slow cooker on “keep warm,” and let guests serve themselves—always a crowd pleaser.
Next time you spot those sour unripe mangoes, turn them into this tangy Mango Dal for a bright, protein‑packed meal. Ready to take your dal game up a notch? Give it a try and share your feedback below!
Mango Dal
Description
This Andhra-style mango dal, also known as Mamidikaya Pappu, is a comforting, tangy, and wholesome dish perfect for summer lunches. It brings together the creaminess of toor dal and the refreshing sourness of raw mango, all balanced with a simple but flavorful tempering of ghee, dals, and spices. Cooked in under 30 minutes, this one-pot recipe is both easy and satisfying—great with hot rice, a spoon of ghee, and a crispy side. Whether you’re new to South Indian flavors or craving a nostalgic taste, this dal is a quick way to bring warmth and tradition to your table.
Ingredients
To Make Mango Dal
For Tempering
Instructions
Prep Work
-
Soak the dal
Rinse the toor dal and let it soak for 30 minutes
-
Prep the mango
Peel the raw mango and cut it into cubes size, then set aside
-
Slit the chillies
make a small slit in each green chilli and keep ready
Method
-
Pressure cook dal
Put the soaked dal, cubed mango pieces and slit chillies into the pressure cooker, add enough water to cover, and cook until you hear 5 whistles
-
Mash and season
Once pressure drops, open and gently mash the dal, keeping mango chunks whole; return to heat, stir in turmeric, salt,water and chilli powder, then check for salt and adjust if needed and let it bubble for 5 minutes.
-
Make the tempering
Warm ghee in a small pan, add chana dal, urad dal, mustard and cumin seeds, red chillies, hing, and curry leaves; let them splutter -
Combine and serve
Pour the hot tempering over the dal, give it a good stir, and serve immediately with hot rice and a drop of ghee
Equipment
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Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Sodium 600mg25%
- Total Carbohydrate 30g10%
- Dietary Fiber 6g24%
- Sugars 5g
- Protein 8g16%
- Vitamin C 25 mg
- Calcium 50 mg
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
