Andhra Pradesh · Comfort Food · Indian · Main Course · South Indian · Vegetarian

Raw Mango Dal/Pappu..

Feeling a wee bit better today.. about to walk around with my neck held high.. still some stiffness.. but it seems to be getting better.. I decided to prepare this as there is hardly any effort or cutting involved..

Raw Mango Dal/Pappu..

This is my first recipe related to the State of India which consumes the maximum amount of spice.. Andhra Pradesh. Dal is known as Pappu in Telugu (Language spoken in Andhra Pradesh). As raw mangoes are hard to come by here in Glasgow.. specially the variety which is used for cooking & not ripened to be eaten…About a month back Vinicooksveg..another blog that I follow posted this dal.. & I so wanted to eat this dal.. So started almost stalking the Indian grocers here asking them when they would begin to sell some raw mangoes as the season had already started in India.. 😉 To my luck I found some this So this weekend when my eyes fell on some.. I just grabbed the best looking one from the lot.. there weren’t too many though.. so picked just one among about 20 that were in the basket..

Raw Mango Dal/Pappu..

One of my colleagues, Vineela… used to get this yummy dal in her lunchbox… Ijust felt in love with this dal instantly.. the sour taste of the mangoes adds a lovely flavour to this dal.. She told me that some of her relatives add some cumin & tomatoes for tempering too this dal.. I like this without the tomatoes as the flavour of the raw mangoes get’s masked by the sourness of the tomatoes if you do add them.

If you check the recipe out.. it’s very similar to the DDT/ the Konkani style dal.. just that there are 2 additional ingredients.. some garlic & raw mango pieces.. Yes it is as lip smacking as DDT… but again.. if the raw mango you have is too sour.. then add accordingly.. I had a medium-sized raw mango with me.. which was pretty sour.. so added about 1/4 of the pulp with the skin..

Ingredients: (Serves 4) Preparation Time: 15 mins
Tur dal – 150 gms, washed & soaked in warm water for at least 10 mins, just about 1 inch above the level of the dal..
Turmeric powder – a pinch
Raw Mango – a quarter of a medium-sized cooking mango, I used a variety wherein the pulp doesn’t have any hair.. If the raw mango you plan to use is not sour enough.. use more of it..Cut them into small pieces, due to my health condition I cut them into big chunks as shown..
Asafoetida – a pinch
Dried red chilli’s – 2 roughly torn..
Green chilli’s – 3, slit
Curry leaves – 1 sprig, roughly about 6-7 leaves,
Garlic – 2 cloves, finely chopped
Mustard seeds – 1 tsp
Cooking oil – 2 tsp
Salt to taste

Add the soaked Tur dal along with the water to a pressure cooker. Add another cup of water. Set the heat to medium & bring the water to a boil. Add some salt to taste, green chilli’s & raw mango pieces.

Transfer the soaked dal to the pressure cooker.. add the slit green chilli's & raw mango pieces..

Close the pressure cooker & increase the heat to high & pressure cook the dal for 4 whistles or till the dal is cooked well. Turn off the heat & keep aside so that the pressure developed goes away before you open the cooker..

A friend told me that adding some oil while cooking fur dal acts as an accelerating agent & the dal cooks sooner.. I added about half a tsp this time.. it did help..

Once the pressure is off.. begin to heat the dal…simmer.. check & adjust the salt & add more water if required.. add a pinch of turmeric. let the dal bubble for a couple of minutes..

Meanwhile simultaneously heat oil in a tempering vessel or a small fry pan. Set heat to medium. Add a pinch of asafoetida when the oil is hot..immediately add the mustard seeds.. let them splutter.. next add the dried red chilli’s & fry it.. don’t let them burn.. add the garlic & fry for about 30 seconds.. next turn off the heat.. add the roughly torn curry leaves & mix well.. Add this tempering to the bubbling dal..

Serving Suggestions:
Serve hot with a bowl of rice as an accompaniment..

Raw Mango Dal/Pappu..

Enjoy with some vegetable & papad/Poppadams along with some pickle by the side..

For other similar recipe’s check out – Quintessential Konkani style Dal – DDT, Dal Makhni/ Buttery Black Lentils, Lobia Dal, Vendekka Moor Kolumbu/Lady’s Finger in a spiced yogurt curry.. etc.


11 thoughts on “Raw Mango Dal/Pappu..

  1. Hey anita, you could add channe ki dal too for this. Thats how people in andhra make it.. i make pappu regularly. its just so yummy..


    1. 🙂 Always feels good to know when the little ones like something .. 🙂 specially since its always a task to get kids eat a meal.. glad that you think this recipe is a keeper.. 🙂


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