Go Back
Print Recipe

MAMIDIKAYA PAPPU / RAW MANGO LENTIL STEW

This quick and easy to make tangy and delicious dal is a must try recipe.
Prep Time5 minutes
Cook Time20 minutes
Soak time20 minutes
Total Time45 minutes
Course: Main Course, Side Dish
Cuisine: Andhra, Indian, Telangana
Keyword: Dal, Healthy recipes, Instant pot recipes, Kid friendly recipes, Mamidikaya pappu, Mango dal, Pappu, plant based, vegan, Vegetarian
Servings: 4 people
Author: Shravani Abhishek

Equipment

  • Pressure cooker / Instant pot
  • Tempering pan

Ingredients

  • ½ cup Toor dal / Split pigeon peas Washed and soaked
  • ½ cup Moong dal / Split yellow lentils Washed and soaked
  • 1 Raw mango peeled and diced
  • 1 tsp Turmeric powder
  • 2 cloves Garlic
  • 2 Green chillies
  • 1 tsp Cumin seeds
  • 3 cups Water

For the tempering

  • 3 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 3 cloves Garlic
  • 1 tsp Turmeric powder
  • Salt to taste
  • ½ tsp Red chilli powder
  • 4 Whole dry red chillies
  • 1 sprig Curry leaves
  • 2 tbsp Cilantro finely chopped
  • ½ cup water

Instructions

STOVETOP PRESSURE COOKER METHOD

  • In a mortar and pestle add peeled garlic, cumin seeds and slightly crush them to a coarse paste.
  • Add the soaked lentils to the pressure cooker along with diced mango, turmeric powder, slit green chillies, 3 cups of water, crushed garlic and cumin seeds and pressure cook for 3 whistles.
  • Let the pressure release on its own or slowly release it and then mash the lentils slightly.
  • Heat a tempering pan, add oil and once it's hot, add the mustard seeds, cumin seeds.
  • When they start spluttering, add curry leaves, dry red chillies and crushed garlic cloves and once they turn golden brown add it to the mashed lentils.
  • Add in turmeric powder, chili powder, salt, add water and cook until the water has been absorbed by half.
  • Finally add in chopped cilantro and Serve hot with steamed rice and fryums. 

INSTANT POT METHOD

  • In a mortar and pestle add peeled garlic, cumin seeds and slightly crush them to a coarse paste.
  • Add the soaked lentils to the inner pot and add 3 cups of water, peeled and diced mango, turmeric powder, slit green chillies, crushed cumin garlic mixture.
  • Turn on the pressure cook mode on high pressure for 16 minutes and make sure to close the pressure valve.
  • Once the lentils are cooked, let the pressure release on its own or carefully release the pressure manually and slightly mash the lentils using a ladle.
  • Heat a tempering pan, add oil and once it's hot, add the mustard seeds, cumin seeds.
  • When they start spluttering, add curry leaves, dry red chillies and crushed garlic cloves and once they turn golden brown turn off the add it to the mashed lentils.
  • Add in turmeric powder, chili powder, salt, add water and cook until the water has been absorbed by half.
  • Finally add in chopped cilantro and Serve hot with steamed rice and fryums.