Mamidikaya Pappu ~ Mango Dal


Mamidikaya pappu aka Mango dal is Andhra’s treasured classic pappu kura (dal). The recipe featured is a family favorite and its as simple as it can possibly be. Mango and tuvar dal are a magical combination. They are lovely on their own, but together, they are a match made in heaven. The tang of the mangoes bolsters the earthiness of the lentils and the garlic infused spiced seasoning lends a subtle savory flavor. Refreshing and lip-smackingly good!

Mamidikaya Pappu Recipe

Preparation: 25-30 mts

Serves 3-4 persons

Cuisine: Andhra



1 small cup tur dal/red gram dal/kandi pappu

1/2 cup peeled and chopped raw mango pieces

1 onion, chopped

big pinch turmeric pwd

2-3 green chillis, slit lengthwise

1/2 tsp chopped ginger

salt to taste

1 1/2 -2 cups water

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

3-4 garlic cloves, crushed

2 dry red chillis, de-seed and tear

10-12 fresh curry leaves

2-3 tsps oil

1 In a pressure cooker, place dal, mango pieces, onions, green chillis, ginger and turmeric pwd. Add 1 1/2 to 2 cups of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal and mango pieces are almost cooked.
2 Heat oil in a heavy bottomed vessel, add mustard seeds and as they splutter, add cumin seeds, garlic, red chillis and curry leaves and stir fry for half a minute.
3 Add this to the pressure cooked dal along with salt and combine. Cook on slow to medium flame for 8-10 mts without lid or till you get the consistency of your choice.
4 Serve with white rice, a stir fry dish (vepudu) and appadam.


You can alternately, cook the mango pieces separately in a cup of water and add the mango pieces with the left over water to the pressure cooked dal.

Mamidikaya Pappu ~ Mango Dal

  • Prep time:
  • Cook time:
  • Serves:

Main Ingredients:

  1. mango
  2. tur dal



Mamidikaya pappu aka Mango dal is Andhra’s treasured classic pappu kura (dal). The recipe featured is a family favorite and its as simple as it can possibly be. Mango and tuvar dal are a...


I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

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20 Responses

  1. kalva says:

    lovely pappu.. like mango any way

  2. Madhuri says:

    I have been following your website for a long time , this is a Perfect recipe to Welcome Summer! Thanks Sailu.

  3. Michelle says:

    Sounds very interesting. I can’t wait to try it. I have a Mango that is almost too ripe, will that work ok or should I get one that is less ripe?

    You need a raw mango, Michelle.

  4. Gauri says:

    my grandma makes this, sans the onions and garlic.. i find a lot of similarity between andhra and maharashtrian cuisine going by some recipes on your blog

  5. hb says:

    great to see you back..I keep checking everyday for any updates. I am going to try this right away!

  6. VK says:

    This was yummm… i tried it today morning. Great result. Thanks a ton.

  7. Shubha says:

    I was waiting for your mamidikaya pappu recipe. I tried it last sunday. Turned out Yummmmmmm… thanks to u…
    I boiled raw mango and dal separately. Prepared it along with Kodi vepudu…
    It was an awesome combo…

  8. Kalyani says:

    Love this mamidikaya pappu sailu……. lovely tempting picture ……

  9. Mango and Dal! Now that’s an interesting combination.

  10. chandrasekhar nukala says:

    Very nice website. I have tried a lot of dishes and they are perfect.

    We make this mamidikaya pappu with a variation that is divine.
    Dont use ginger and garlic in the recipe. Instead, in the tempering add a big pinch of HING.

    Try it and you would be amazed at the taste and flavor.


    Keep up the good work!!!

    You are absolutely right. I prepare this variation too using asafoetida sans the garlic and ginger.

  11. bee says:

    i have some frozen green mango in the fridge. thanks for another wonderful recipe, dear sailu.

  12. manila says:

    Sounds good. Will give it a try.

  13. Pruthvipaturu52 says:

    idiotic pappu stupid

  14. quasardrake says:

    A question from a non-Indian who LOVES Indian dals: are you using raw ripe mango (sweeet mango) or raw UNripe mango (sour mango)? I would think it would make a difference, eh? I am anticipating that it is unripe mango but i would like to know for sure before I make this. Sounds divine and easy for a disabled cook to make! Hoping you see this late question and respond, thanks, QDrake…LOVE this site for years now!

    • Glad to note you love my blog and Indian dals. :) Yes, you are right, we raw UNripe mango which is sour to make this dal. It is a favorite in our home.

      • quasardrake says:

        Thanks for seeing such a late comment and answering! I was reasonably sure it was unripe(sour) mango, but I always like to check with the source of the recipe when I have such doubts. There are so many lovely recipes here, many of which are fairly easy for a disabled cook. Every so often I just crave the flavors of India even though I am American born. My mom taught me and my siblings to appreciate and enjoy many cuisines from around the world, and I bless her for doing so.

        One last question – if I cannot find unripe mango (labeled as such), can I just buy a hard mango from the market and grate it or chop it? Is there any other possible substitute for the sour mango? I would appreciate to know. Thanks Sailu for sharing so many wonderful things with the netizens of the world!

      • quasardrake says:

        I just had a thought… If I use amchur powder for the sourness, could I use mirliton(chayote squash, you may know as chow-chow) for the vegetable, to add the texture? What do you think?

        • Amchur will yield a slightly different flavor and will be no where close to the original flavor of fresh raw unripe mango. Having said that, you could use amchur powder to add a note of sourness to vegetables like chow chow.

  1. March 12, 2010

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