Craving a comforting and tangy South Indian dish that pairs beautifully with steamed rice and ghee? Try Mamidikaya Pappu, a traditional Andhra-style mango dal made using raw mango, toor dal, and classic tempering. This soul-satisfying dish brings the perfect balance of tangy, spicy, and savory flavors—especially popular in the mango season. Let’s make this hearty dal using simple pantry ingredients and a pressure cooker for quick cooking.
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Wash, peel, and chop the raw mango into small pieces. Discard the pith/seed.
In a pressure cooker, add rinsed toor dal, water, sliced onion, chopped tomatoes, green chillies, and chopped raw mango.
Add turmeric powder and red chilli powder. Mix well, close the lid and cook for 5 whistles on medium flame.
Allow the pressure to release naturally. Open the lid, mash the dal mixture until smooth or to desired consistency using a ladle.
Add salt and mix well.
In a small pan or tadka pot, heat oil on low-medium flame. Add mustard seeds and let them crackle.
Add cumin seeds, wait until aromatic. Add hing, dried red chillies, crushed garlic, and curry leaves. Sauté until garlic turns golden and fragrant.
Add the tempering to the cooked dal. Stir well and mix in chopped coriander leaves. Cover and simmer for 2 minutes, then turn off the flame.
Use sour raw mangoes for the best tangy flavor.
Mash the dal well for a smoother texture or keep it slightly chunky for rustic style.
Always temper garlic until golden to avoid raw smell.
Add more water for thinner consistency if serving as soup or rasam-style.
You can blend in spinach or gongura for a variation.
Can I use a different type of dal?
Yes, you can substitute toor dal with moong dal or masoor dal.
What can I use instead of raw mango?
You can use tamarind pulp as a substitute for raw mango, adjusting the quantity to taste.
Is it necessary to use garlic in the tempering?
Garlic can be skipped or replaced with shallots if preferred.
Can I skip tomatoes?
Yes, you can skip tomatoes or replace them with tamarind for tanginess.
How can I adjust the spice level?
Adjust the number of green chillies according to your spice tolerance.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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