Last Updated on June 9, 2023 by Chef Mireille
In India, dal is the main protein source for Vegetarians. Even here in America, most of my Vegetarian friends LOVE Indian food. In India, there are many different varieties of dal, depending on which lentil you use to make it and also what you use to season it. The seasoning added at the end is called the tadka. It’s difficult to get these different varieties of dal in restaurants. Most Indian restaurants, at least here in America, will only offer one dal variety. If you want to add a little variety to your dal, it’s best to make it at home yourself.
This dal is a specialty from the South Indian state of Andhra Pradesh. It’s tart and tangy flavor from the green mango creates a totally different flavor profile than standard dal recipes. Although I have seen some recipes where they just chop the mango and use it skin and all, I prefer my adapted version of using the grated mango.
Mamidikaya Pappu – Green Mango Dal
Prep Time: 10 minutes
Cook Time: 1 hour
Serves 8
Ingredients:
- 1 peeled and grated green mango
- 2 chopped shallots
- 1 cup toor dal (split pigeon peas)
- 5 chopped green chiles
- 1/8 teaspoon ground turmeric
- 1 tablespoon ghee
- a pinch of asoefetida
- 1/2 teaspoon brown mustard seed
- 1/2 teaspoon cumin seed
- 5 finely chopped cloves garlic
- 2 red chiles
- 1 sprig curry leaves
In a large saucepan, combine mango, shallots, toor dal, chiles and turmeric with 4 cups of water. Bring to a boil. Reduce to a simmer and cook for 45 minutes – 1 hour, until dal is tender. Using an immersion blender, partially puree dal.
In a skillet, heat ghee. Add asoefetida. Once it stops spluttering, add mustard seed and cumin seed. Fry for 1 minute. Add garlic, red chiles and curry leaves until garlic is golden. Add to dal and simmer for 5 more minutes. Add more water, as needed, for desired consistency.
You can enjoy it with rice or paratha.
Try it as I did with these Paneer Parathas for a fusion healthy breakfast!
Green Mango Dal – Mamidikaya Pappu
Ingredients
- 1 peeled and grated green mango
- 2 finely chopped shallots
- 1 cup toor dal split pigeon peas
- 5 finely chopped green chiles
- 1/8 teaspoon ground turmeric
- 1 tablespoon ghee
- a pinch of asoefetida
- 1/2 teaspoon brown mustard seed
- 1/2 teaspoon cumin seeds
- 5 finely chopped cloves garlic
- 2 red chiles
- 1 sprig curry leaves
Instructions
- In a large saucepan, combine mango, shallots, toor dal, chiles and turmeric with 4 cups of water. Bring to a boil. Reduce to a simmer and cook for 45 minutes - 1 hour, until dal is tender. Using an immersion blender, partially puree dal.
- In a skillet, heat ghee. Add asoefetida. Once it stops spluttering, add mustard seed and cumin seed. Fry for 1 minute. Add garlic, red chiles and curry leaves until garlic is golden. Add to dal and simmer for 5 more minutes. Add more water, as needed, for desired consistency.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54
great chef mir..you are making lots of indian dishes perfectly..lovely combo..
Tangy and yummy dal with mango.
This is my all time favorite Dal..Famous in Andhra Pradesh where I belong… Nicely done, only thing I add chopped mangoes instead grated .. Mango Dal looks delicious.. Good to see lot of famous Indian dishes Mirella.
Yummy mango pappu, this is made at least twice a week during summers in my kitchen. Looks great, it tastes even better when u have it the next day.
wow ! u r turning Indian chef with so much gusto :-)) well done !
Wow green mango dal looks so tempting.
This is one dish that sure reminds me of my mom and home. Such a comforting and homely dish.
Lovely Mir! You have nailed the recipe.
I like the texture of the dal and really like the pictures.
You have got it done so nice Mir..I love this dal with rice!