Mango Pappu – Mangoes are available abundantly in the summer season, so we can call Mamidikaya Pappu as one of the summer specials. South Indians prefer this recipe during the summer season. It is served as a main course during summers.
Usually, many kinds of dal recipes need sour and spiciness to give flavor. In our recipe, raw mango has tangling flavour so we avoided tamarind and tomatoes.
As mango plays important role in giving a sour taste, it’s important to choose the right mango for our recipe. There are many variants in mango. Some of us put mango slices along with dal in a pressure cooker but you don’t get any piece of mango to eat. Cooking for 10-15 minutes after dal is half cooked is enough for mango to get cooked and release its flavor.
Mango Pappu, How to Make Mango Pappu Recipe, Mamidikaya Pappu
- Toor dal – 100 gms
- Mango raw – 1
- Green chilly – 2
- Salt – 1 ½
For the popu/tadka
- Garlic cloves – 5
- Red Mirchi – 1
- asafoetida powder – ½ tsp
- Mirchi powder – ½ tsp
- Curry leaves – 1 spring
- Mustard seeds – ½ tsp
- Fenugreek seeds – ½ tsp
- ghee – 2 tsp
How to Make Mango Pappu Recipe:
- Wash dal, add ¼ liter water and boil in a separate vessel.
- Meanwhile, peel the raw mango and cut it into small pieces.
- When dal gets half cooked, add mango pieces and green chilly
- Once boiling is done, mash dal and mango in semi-paste.
- Heat oil in a separate saucepan for tadka and add garlic cloves, mustard seeds, fenugreek seeds, curry leaves, green chillies and asafoetida powder
- Once popu/tadka is done add this to the mashed paste
Let it boil for a minute and serve mango pappu recipe hot with Coriander leaves.