Mamidikaya pappu is a delicious lentil stew made of cooked pigeon peas along with raw mango and later seasoned with garlic and chilli tempering is just a match made in heaven. If you’ve grown up in a Telugu family in Telangana and Andhra regions, this is a must in summers and made almost every other day. This dish makes a great accompaniment with piping hot rice and dollop of ghee.
Mango and pigeon peas are a match made in heaven, lovely tang of the mangoes compliments the earthiness of the lentils and the garlic and chilli infused tempering elevates the tang flavor even more. Summer is the time when the Mango season starts, it’s a happy time in every Telugu household where we are either busy making 10 varieties of pickles like Avakaya, Kobbari sogi, Menthi sogi or make pappu/dal using raw mangoes.
WHAT IS PAPPU/ INDIAN DALS ??
Dal is an Indian version of lentil stew, which is part of daily integral meals. Also this is considered as one of the main sources of proteins for most vegetarians in India. With diversity of India the Dal has many forms across India.
WHAT LENTILS TO USE FOR MAMIDIKAYA PAPPU ??
Although we majorly use a combination of Toor and moong dal(pigeon peas and yellow lentils), you can substitute it with other options like Chana dal(Bengal gram dal), Masoor dal(Red lentils) and you can also do a mix of all. The core flavor of Mango remains the same and you can try according to your convenience.
Do Checkout these traditional Telangana recipes here.
MAMIDIKAYA PAPPU / RAW MANGO LENTIL STEW
Equipment
- Pressure cooker / Instant pot
- Tempering pan
Ingredients
- ½ cup Toor dal / Split pigeon peas Washed and soaked
- ½ cup Moong dal / Split yellow lentils Washed and soaked
- 1 Raw mango peeled and diced
- 1 tsp Turmeric powder
- 2 cloves Garlic
- 2 Green chillies
- 1 tsp Cumin seeds
- 3 cups Water
For the tempering
- 3 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 3 cloves Garlic
- 1 tsp Turmeric powder
- Salt to taste
- ½ tsp Red chilli powder
- 4 Whole dry red chillies
- 1 sprig Curry leaves
- 2 tbsp Cilantro finely chopped
- ½ cup water
Instructions
STOVETOP PRESSURE COOKER METHOD
- In a mortar and pestle add peeled garlic, cumin seeds and slightly crush them to a coarse paste.
- Add the soaked lentils to the pressure cooker along with diced mango, turmeric powder, slit green chillies, 3 cups of water, crushed garlic and cumin seeds and pressure cook for 3 whistles.
- Let the pressure release on its own or slowly release it and then mash the lentils slightly.
- Heat a tempering pan, add oil and once it's hot, add the mustard seeds, cumin seeds.
- When they start spluttering, add curry leaves, dry red chillies and crushed garlic cloves and once they turn golden brown add it to the mashed lentils.
- Add in turmeric powder, chili powder, salt, add water and cook until the water has been absorbed by half.
- Finally add in chopped cilantro and Serve hot with steamed rice and fryums.
INSTANT POT METHOD
- In a mortar and pestle add peeled garlic, cumin seeds and slightly crush them to a coarse paste.
- Add the soaked lentils to the inner pot and add 3 cups of water, peeled and diced mango, turmeric powder, slit green chillies, crushed cumin garlic mixture.
- Turn on the pressure cook mode on high pressure for 16 minutes and make sure to close the pressure valve.
- Once the lentils are cooked, let the pressure release on its own or carefully release the pressure manually and slightly mash the lentils using a ladle.
- Heat a tempering pan, add oil and once it's hot, add the mustard seeds, cumin seeds.
- When they start spluttering, add curry leaves, dry red chillies and crushed garlic cloves and once they turn golden brown turn off the add it to the mashed lentils.
- Add in turmeric powder, chili powder, salt, add water and cook until the water has been absorbed by half.
- Finally add in chopped cilantro and Serve hot with steamed rice and fryums.
If you’ve tried this recipe and loved it, please don’t forget to share it with your friends and family and be sure to tag your photo and share it with #mycurryveda on Instagram @mycurryveda
