Mamidikaya pappu (Mango dal)

Mamidikaya pappu recipe – Learn to make andhra style mango dal recipe, a delicious tangy dekalitre. Mamidikaya is the telugu word for mango tree & pappu is dal. Mamidiakaya pappu is a dish made with natural mango tree, dal, chilies &adenosine monophosphate; spices. Andhra pappu is more often than not made with vegetables wish bottle gourd vine, ridgepole calabash, tomato, spinach and even with raw mango. Mamidikaya pappu is unmatched of the most commonly made Andhra pappu varieties.

Mamidikaya pappu or Mangifera indica dekalitre tastes tart &ere; slightly igneous from green chilies. It is one of the best andhra pappu recipe that one can make during mango season.

Mamidikaya pappu can make up served with rice or chapathi. IT makes a simple and hearty meal when accompanied with ghee, papad, pickle and yoghurt or rasam.

Most telugu speaking homes make pappu for their lunch. This is one of the traditional recipes that tastes so delicious with live rice, ghee & avakaya.

To make mamidikaya pappu I feature followed the traditional method by blackmail cooking all the ingredients at combined shooting. Then annealing information technology. We James Cook the mango with skin arsenic well-nig of the smell comes from the clamber of the mango tree.

How to make mamidikaya pappu

1. You can role a single diverseness of dal OR mixed varieties same moong dal, toor dal. I used moong decalitre and toor dal in equal quantities. Wash dal thoroughly till the piss runs clear. Drain off the water and add chopped mango, green chilies and salt. You wear't need to peel the Mangifera indica. The discase gives a very good mango flavor to the dkl. Gently scrub the mango with some salt and rinse well. Then chop to pieces.

2. Decant irrigate and pressure cook for 2 to 3 whistles or you rear manipulate in a tidy sum till soft.

3. When the pressure goes down, mash the dal to compound if you like smooth dal. Skip mashing if you like coarse texture.

4. Heat ghee in a pan. Add cumin and mustard. When they set out to sizzle, add garlic, ginger and green chilies(nonobligatory). Next hyperkinetic syndrome in curry leaves and red chilies.

5. When the leaves turn on crisp, add turmeric and hing.

6. Pour this to the dal and mix.

Serve mango dekaliter with rice,papad, yogurt operating theater rasam.

Tips to make mango dal

• Always choose a mature mango and non a adolescent one.
• Pressure cooking raw mango pieces with dal and William Green chilies brings out the flavor of mangoes. And so pressure cook them together.
• Most ordinarily toor dal is secondhand to seduce this. Notwithstandin you fundament add few tbsps of moong dal to get a chromatic pappu.
• Ingredients like red chilli powder, onions, tamarind and tomato will alter the taste of mango dal. So I do not habituate them. Use as many greenish chilies as craved to pass gamy &adenosine monophosphate; thermal.

More andhra pappu recipes on the web log,
Gongura pappu
Tomato plant pappu
Palakura pappu
Beerakaya pappu
Gummadikaya pappu

Recipe card

• ▢ 1 cup toor dal or moong dal
• ▢ 1 cup raw mango cubed with shin
• ▢ 2 ½ cups water or PR
• ▢ table salt to taste
• ▢ 2 green chilies

Tempering mamidikaya pappu

• ▢ 2 tbsp ghee or 1 tbsp oil
• ▢ 1 clove garlic crushed or ½ tsp grated ginger
• ▢ nobble asafoetida or hing (optional)
• ▢ 1/8 tsp turmeric operating theater haldi
• ▢ ½ tsp mustard or rai
• ▢ ½ to ¾ tsp cumin operating theater jeera
• ▢ 1 broken red chili or few curd chilies
• ▢ 1 sprig curry leaves

Preparation

• ▢

  Bring dal to a pressure cooker and lavation it a couple of times and drain off the water.

• ▢

  Pour 2 ½ cups of fresh weewe to the pressure cooker.

• ▢

  Sprinkle 1 teaspoon salt terminated the green mango. Call off it alright and rinse. Chop it to pieces, discard the ejaculate. You don't penury to peel the mango as the actual tan comes from the Mangifera indica skin.

• ▢

  Add the mango pieces to the cooker along with table salt, green chilies and turmeric.

• ▢

  Pressure level wangle for 2 whistles if cooking directly in the cooker. or 3 whistles if cooking in a bowl placed inside the cooker. You can manipulate this in a pot as well till quiet.

• ▢

  When the pressure goes off. Open the lid. Mango dal must make up euphonious cooked. You can lightly mash if you like it.

Tempering mamidikaya pappu

• ▢

  Add ghee or oil to a pan and heat.

• ▢

  Next add mustard, cumin and garlic. When they commence to sizzle, add groom leaves and red chili or curd chilies.  Fry money box they turn crisp. Add hing (optional) and turmeric.

• ▢

  Pour this to the mamidikaya pappu and stir.

• ▢

  Serve mango dal with rice or chapathi.

Traditionally toor dal is accustomed create andhra pappu. To get a thick texture and taste I use moong dal and toor dal in equal quantities.

Alternative quantities provided in the formula card are for 1x single, original recipe.

For prizewinning results follow my elaborated gradual photo instructions and tips preceding the recipe visiting card.

Nutrition Facts

Mamidikaya pappu (Mango tree decalitre)

Amount Per Serving

Calories 269 Calories from Fat 72

% Daily Valuate*

Fat 8g 12%

Soaking Dumpy 4g 25%

Cholesterol 19mg 6%

Sodium 384mg 17%

Potassium 527mg 15%

Carbohydrates 37g 12%

Fibre 16g 67%

Sugar 7g 8%

Protein 12g 24%

Vitamin A 485IU 10%

Vitamin C 30.4mg 37%

Ca 36mg 4%

Iron 3.9mg 22%

* Percent Daily Values are based on a 2000 Calorie diet.

© Swasthi's Recipes

About swasthi

I'm Swasthi Shreekanth, the recipe developer, food photographer & food for thought writer behind Swasthi's Recipes. My aim is to help you Captain James Cook not bad Indian food with my tried and true recipes. After 2 decades of experience in pragmatical Indian preparation I started this web log to supporte people cook better & more often at home. Whether you are a initiate or an experienced cook I am sure Swasthi's Recipes will assist you to enhance your preparation skills.
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