on May 02, 2024 Love raw mango? Check out my raw mango fish curry, aam panna, easy raw mango rice Andhra-style raw mango dal, also known as, Mamidikaya Pappu is one dish you definitely need to try this mango season. It is made with raw mangoes, toor dal, and then tempered with aromatics and spices. I add two secret ingredients – cloves and cinnamon – which take the dish to a whole new level! The result is a creamy, fragrant, mildly spicy, and puckerish-ly sour dal that’s such a step up from the regular stuff. Pour it over steamed rice for a truly comforting meal.
Reasons You’ll Love This Raw Mango Dal
A delicious upgrade to your everyday dal recipe using fresh seasonal produce – perfect for when you want something comforting yet different A really easy, dump-and-go kind of recipe Making it in the pressure cooker means that this kacche aam ki dal comes together in a jiffy
Ingredients You’ll Need to Make Raw Mango Dal
Here’s everything you’ll need to make mamidikaya pappu:
Top Tips To Make the Best Raw Mango Dal
Even though this dal is traditionally made with toor dal, you can replace it with moong dal, red masoor dal or any other lentil of your choice. If you are using any other type of lentil other than toor dal, make sure to adjust the cooking time accordingly. Try soaking the toor dal for about 20-30 minutes before pressure cooking. This is optional but soaked dal is the secret to making it super creamy. It also makes lentils easier to digest I like to remove the skin of mangoes before cooking. However, it can be cooked with the skin on as well. You can adjust the consistency of the dal to your liking by increasing or decreasing the amount of water you add. Traditionally, this dish is made without onions or tomatoes. However, I prefer mine with onions in the tempering as it really elevates the flavors. Feel free to skip it if you like. Hing or asafoetida is a gum resin extracted from ferula, which is a herb from the celery family. You can find it at any Indian grocery store. However, you can swap it for some garlic powder (or even 2-3 cloves of crushed garlic) instead. The taste will vary slightly, but the raw mango dal will still taste amazing!
This is one of those recipes that look simple, but pack a punch in terms of the flavor. Serve this raw mango dal poured over some piping hot steamed rice, along with papad and sliced onions on the side for a meal that’s equal parts delicious and comforting.
Watch How To Make Raw Mango Dal
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