Raw Mango Dal – tangy and spicy dal made with raw unripe mango, toor dal (split pigeon peas) and basic spices. A famous delicacy from Andhra cuisine which is also called Mamidikaya Pappu that goes well with rice and Indian flatbreads. This simple instant pot raw mango dal is a quick way to get your weekday meals ready in no time. completely vegan and gluten-free.
Mangoes for Indians are more than a fruit. they are more like a summer sentiment for us south Indians. It is pretty difficult to get good unripen raw mangoes here in Britain unless you hit an authentic Indian store. When you get good ones, it’s hard not to make this raw mango dal aka Mamidikaya Pappu as we call it in Telugu.
Mamidikaya = Mango in Telugu
Pappu = Dal
I bet you may not like the usual dal tadka once you get to taste this authentic raw mango dal which is obviously not served in any restaurants here in the UK. Raw mango dal is a tangy and less spicy summer dal made with split pigeon dal, raw mangoes and simple spices.
Unlike dal tadka, you don’t need much oil to fry the veggies or spices, what’s more you want, this instant pot raw mango dal can be easily made on any weekday night in less time.
If you are looking for other dal recipes, check out my unique sorrel leaves dal recipe.
Ingredients for raw mango dal
Here is what you need to make the raw mango dal recipe.
Unripe mangos – you deffo need Indian unripe mangoes for this raw mango dal recipe. Other verities will impart a sweet taste which is not what we are looking for. Cut theminto cubes, i like to keep the peel but you can peel off the skin if you prefer.
Split pigeon dal – also called as toor dal. select the variety that is not pre-oiled.
Chillies – green and red chillis are a must , if you can’t find green chilli, use red chilli powder instead.
Oil – can use sunflower or ground nut oil.
Turmeric powder – essential for all indian cooking.
For Tadka :
cumin seeds , mustard seeds, chann dal, oil, curry leaves , corainder leaves and red chillies
How to Make Raw Mango dal
Wash the toor dal well under cold running water, optionally soak for 30 minutes if not using a pressure cooker. Add washed and drained dal to instant pot inner pot.
Cut raw unripe mango into cubes and add it to the dal. Also, add green chillis and turmeric powder.
Pour 2.5 cups to 1 cup of toor dal and mix well so the turmeric powders gets spread evenly.
Close the instant pot lid, set the pressure cooker mode ON and set the timer to 4 minutes. Make sure the valve is set to sealing mode.
Once done, allow the pressure to release naturally(you could quick release too) and open the lid, mash the dal and cooked mango with a ladle and add the required amount of salt. If you need it to be more watery, add half a cup of water at this stage and cook for a couple of minutes.
Heat oil in a small pan and crackle mustard and cumin seeds. Add the chana dal, broken red chillis, curry leaves and a pinch of hing optionally. Pour over mashed dal and mix well, sprinkle loads of chopped coriander. Now, its ready to serve!
Stove Top Recipe for Raw Mango Dal
the steps remain the same overall except you will need to soak the dal for at least 30 minutes to quicken the cooking process.
In a heavy bottomed pan, add soaked dal, 4 cups of water to 1 cup of dal, turmeric , cubed mangoes, green chillies .
cook on medium flame for roughly 20 minutes with a lid on top or until the dal turns soft and mushy. you could also do this in normal pressure cooker with 2 cups of water.
Proceed with the remaining steps as written in instant pot raw mango recipe .
How to Serve Raw Mango Dal
Mamidikaya pappu is best served with short grained rice along with any vegetable stir fry and papads, think of any servings suggestion for a regular dal tadka!
Also , try with naan bread or chapati. I served it with rice and aloo bindi stir fry.
Any Indian dal varieties tastes best with addition of ghee, if you prefer.
Raw mango dal is suitable for freezing, you could freeze up to a month in freezer friendly storage boxes and reheat in microwave when needed, betetr to leave on counter top for few hours before serving/re-heating.
You can refrigerate the mango dal for up to 5 days after which the taste alters.
sure you can use yellow moon dal or red lentils.
No, you need only unripe raw mangoes for this recipe.
Well, yes, indian dal recipes are all finished with aromatic tadka that adds unique smoky taste.
You can use a pinch of soaked tamarind to enhance the tangy flavor of the dal.