Name: Andhra Mamidikaya Pappu
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Split Pigeon Peas, toor dal, washed; ½ cup Raw Mango, peeled and cubed, sour variety; 1½ cup Water, for pressure cooking; 2 Green Chili Pepper, slit, adjust to taste; ¼ tsp Ground Turmeric, for boiling; ¾ tsp Salt, to taste; 1 tbsp Cooking Oil, for tempering; ½ tsp Mustard Seeds, for tadka; ½ tsp Cumin Seeds, for tadka; 2½ clove Garlic, crushed; 1½ Dried Red Chili Peppers, broken; 6 Curry Leaves, fresh

55 mintotal

40 min hands-on15 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Spicy

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Method

Unite the washed lentils, raw mango pieces, slit green chillies, turmeric powder, and measured water inside a pressure cooker.
Cook over medium heat for 4-5 whistles, until the dal is soft and the mango is tender.
After the pressure releases, add the salt. Mash the dal and mango well with a wooden churner or ladle until thick.
Construct the tempering in a separate pan by heating the oil. Provoke the mustard seeds to pop, subsequently adding the cumin, crushed garlic, and dry red chillies.
Roast the aromatics until the garlic presents a deep golden hue. Drop in the fresh curry leaves and instantly remove from the heat source.
Cascade this highly pungent, garlicky oil over the mango-lentil base, folding it through completely.

How to tell it's done

The pappu should be thick and smooth, with visible raw mango pieces and a clear sour-chilli finish.

Getting it right

Tip

Taste the raw mango before you finish the dal. Sharper mango needs a little more salt and green chilli to keep the pappu balanced.

What to serve it with

Serve hot over rice with ghee, papadums and Andhra pickle.

Common mistakes

The mango makes the pappu too sour.: Use firm raw mango pieces and adjust salt after simmering. Add a little jaggery only if the mango is sharply sour.

Storing and reheating

Refrigerate mamidikaya pappu in a covered container for up to 3 days. Reheat gently until hot; freeze for up to 2 months, though mango pieces soften after thawing.

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Ingredients