Today’s post is about another clssic recipe from Andhra Pradesh. Mamidikaya Pappu or Raw Mango dal that goes well with steaming hot rice and a dollop of ghee or with roti. I enjoyed this simple and delicious lunch today. Simple food is always the best.When you cook with all your heart and soul the dish turns out to be delicious for sure.

Today’s theme  for 160th #Foodiemonday bloghop #DaalsofIndia was suggested by our blogger friend Priya Iyer who blogs at

Recipe for Mamidikaya Pappu /Unripe  Mango Dal:

3/4 Cup  Toor Dal Uncooked

1 Whole Unripe mango cut into cubes

3 Garlic Pods finely chopped

1 Medium Size Onion finely chopped

3/4 Tsp Jeera /Cumin Seeds

1/2  Tsp Mustard Seeds / Rai

1/4 Tsp Turmeric powder /Haldi

Salt to Taste

3 Dry red chillies torn into pieces

3 Green Chillies finely chopped

1 Sprig of Curry Leaves

1/4 Cup finely chopped Fresh coriander

Generous pinch of Asafoetida /Hing

Oil 2.5 Tsp

1 Tbsp  Ghee



Wash toor dal and pressure cook with enough water upto 2 whistles in a cooker.Once done keep it aside.

Heat a wide bottom pan.Add oil.Once the oil is hot add jeera and mustard (keep some jeera and mustard for final seasoning).Once the mustard splutters add the red chillies ,chopped garlic and green chillies(keep some aside for final seasoning). Saute for a few seconds and then add the chopped onion. Saute till the onions turn translucent. Add turmeric, curry leaves, and raw mango slices and mix well. Add 1/2 cup water so that the mangoes become tender. I had got a very tender mango with a small seed and it was used without any wastage.Once it is done add the boiled dal and mix well.Add 1 cup water and salt to taste.Let the dal boil for about 10 mins on low flame. Switch off the stove.

For Final Seasoning:

Heat ghee. Add remaining jeera and mustard seeds along with green chilli.Once the mustard splutters add asafoetida .Swtich off the stove. Garnish with this seasoning along with finely chopped coriander .

Serve hot with Rice or Roti.



1.Increase the use of chillies depending on the sourness of the unripe mango.

  1. You can also use ginger finely chopped.I have not used as i did not have stock.



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  1. Slurp! Anything with mango in it is tasty for me. I had come across this recipe from another blogger but didn’t bookmark it. I’m bookmarking yours. Just one question.. does the raw mango make the dal taste very sour?

    1. The tender unripe mango I got was not very sour. You can adjust the addition of chillies to balance the sourness..Hope this helps.

  2. This dal sounds tangy hot and mouthwatering. I am drooling Preethi. Perfect share for the theme. I will try it if I can get mango tomorrow otherwise I have to wait till next year mango season

  3. I can feel the aroma of the hot pappu. My mom usually makes this when the mango season comes, however I never tried it on my own, May be next time, when mango comes to the market, I should try this. Looks yummy 🙂

  4. Wow dal sounds super flavourful and delicious . Must be tastes awesome with steamed hot rice. Love such soul meal … Delicious. Thanks for sharing

  5. I am from J&K and married to a Hyderabadi guy. In the beginning it did not go well with the food habits but later on I started liking it and now am a full South Indian House Wife. Will try this today and wish me good luck.

  6. Mamidikaya Pappu sounds like a Dal I would love – the taste of sour raw mango perking up the dal and the aroma it must give when it is added to hot rice and ghee makes it mouthwatering. Must try this dal soon to taste it for myself!

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