Mamidikaya Pappu (Mango Dal)
Recipe: https://recipestripper.com/recipes/5d636a01-6e88-4796-ba56-29dbbc163aef
Original source: https://www.vegrecipesofindia.com/mamidikaya-pappu-recipe/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2018/06/mamidikaya-pappu-recipe-2.jpg

Mamidikaya Pappu is an Andhra Mango Dal recipe made with raw, green unripe sour mangoes, pigeon pea lentils, onions, tomatoes, herbs and spices.
Yield: 4
Prep time: PT20M
Cook time: PT20M
Total time: PT40M

Ingredients
- ½ cup pigeon pea lentils ((tur dal or arhar dal})
- ¼ teaspoon turmeric powder ((ground turmeric))
- 1.75 to 2 cup water
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- 10 to 12 fenugreek seeds
- 1 green chili (- chopped )
- 3 to 4 medium garlic cloves (- crushed lightly or chopped )
- ⅓ cup chopped onions (or 1 medium size onion, chopped )
- 8 to 10 curry leaves
- ½ cup chopped mango cubes (- unripe and green mangoes)
- ¼ teaspoon red chili powder (or as required)
- 1 cup water (or as needed)
- salt (as required)
- 1 to 2 tablespoons chopped coriander leaves

Instructions
1. [Cooking lentils] In a 3 liter pressure cooker, take tur dal. Add turmeric powder.
2. [Cooking lentils] Then, add 1.75 to 2 cups water and mix everything. If using a smaller size cooker, add less water.
3. [Cooking lentils] Pressure cook on medium heat for 7 to 8 whistles or for 10 to 12 minutes till the dal is cooked very well and mushy. For a smaller cooker, less time will be required for cooking dal.
4. [Cooking lentils] When pressure settles down naturally in the cooker, open the lid. Mash the cooked dal with a spoon. Keep aside.
5. [Making Mamidikaya Pappu] Heat oil in a pan. Keep flame to low and add mustard seeds. Let them splutter.
6. [Making Mamidikaya Pappu] Then, add fenugreek seeds and chopped green chili Instead of green chili, you can use 1 dried red chili (broken and seeds removed) or even can use both.
7. [Making Mamidikaya Pappu] Fry till the fenugreek seeds change color. Keep heat to low or if the pan has become too hot, then you can switch off the heat. Then, add garlic cloves, crushed lightly or chopped.
8. [Making Mamidikaya Pappu] Fry till the garlic turns light golden.
9. [Making Mamidikaya Pappu] Then, add chopped onions and curry leaves.
10. [Making Mamidikaya Pappu] Mix and begin to sauté onions on low to medium-low heat till they turn translucent.
11. [Making Mamidikaya Pappu] When the onions become translucent, add chopped raw mango cubes and red chili powder. Mix well. For a spicier dal, you can add ½ teaspoon red chili powder.
12. [Making Mamidikaya Pappu] Then, add water.
13. [Making Mamidikaya Pappu] Cover the pan and cook the raw mango cubes till they soften. Do check in between.
14. [Making Mamidikaya Pappu] Cook till the mango pieces soften. If you press the mango pieces, they should get mashed.
15. [Making Mamidikaya Pappu] Now, add the cooked dal. Season with salt as per taste.
16. [Making Mamidikaya Pappu] Mix very well. If the dal looks very thick, then you can add some water.
17. [Making Mamidikaya Pappu] Cook on low heat for a few minutes or till the Mamidikaya Pappu comes to a boil.
18. [Making Mamidikaya Pappu] Switch off the heat and add chopped coriander leaves. Mix again. Optionally, you can garnish with coriander leaves while serving.
19. [Making Mamidikaya Pappu] Serve Mamidikaya Pappu with steamed rice.