Mango Dal (Mamidikaya Pappu)

by foodsavory

Mango Dal

Ugadi is the festival which marks the beginning of a new year and is celebrated with festive fervor in the states of Karnataka and mango dal (mamidikaya pappu)Andhra Pradesh. It welcomes the new beginning with nature is in full bloom, symbolizing regeneration and celebrating the season’s freshness.

Ugadi special menu includes Ugadi Pachadi, Mamidikaya Pulihora (Raw Mango Rice) , Mamidikaya Pappu (Mango Dal), Bottle gourd Kheer, Bobbatalu (obbattu) ,Obbattu saaru etc.

Mango Dal (Mamidikaya Pappu)

Mamidikaya Pappu, a must have in every home for Ugadi, a simple dal for a special occasion.


Tur dal -1 small cup

Peeled and chopped raw mango pieces -1/2 cup

Onion – 1 (finely chopped)

Turmeric powder – 1/4 tsp

Green chilies -2-3(slit lengthwise)

Salt – to taste

Water – 1 1/2 -2 cups

For seasoning

Mustard seeds – 1/2 tsp

Cumin seeds (Jeera) – 1/2 tsp

Garlic cloves – 3-4 (crushed)

Dry red chilies – 2

Fresh curry leaves – 5-10

Oil – 2-3 tsp

Method of preparation

Pressure cook dal with mango pieces, onions, green chilies, turmeric powder, 2 cups of water and a drop of oil in a cooker for up to 3 whistles.

Heat oil in a kadhai (pan) and season it with mustard (allow it to crackle), cumin seeds (Jeera), curry leaves, red chilies and garlic.

Add this to the cooked dal. Add salt to taste.

Cook on slow flame for 8-10 minutes without lid.

Awesome Mamidikaya Pappu is ready to be served!

Serve it hot with white rice.

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