Mamidikaya Pappu Recipe

Cooking Directions

• STEP 1.Wash and soak the lentils for 30 minutes.
• STEP 2.In a pressure cooker, add the soaked lentils, chopped raw mangoes, turmeric powder, and salt.
• STEP 3.Pressure cook for 3-4 whistles or until the lentils are cooked and mangoes are soft.
• STEP 4.In a separate pan, heat oil and add mustard seeds, cumin seeds, dried red chilies, and curry leaves.
• STEP 5.Once the mustard seeds start spluttering, add chopped onions and sauté until golden brown.
• STEP 6.Add the cooked lentils and mango mixture to the pan and mix well.
• STEP 7.Simmer for a few minutes until the flavors are well combined.
• STEP 8.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Adjust the quantity of raw mangoes according to your taste preference.
• You can add a pinch of asafoetida (hing) for extra flavor.
• For a thicker consistency, mash some of the cooked lentils before adding them to the pan.

Storage and Serving

• Mamidikaya Pappu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dal before serving and adjust the consistency with water if needed.
• Serve Mamidikaya Pappu with steamed rice, ghee, and a side of pickle or papad for a complete meal.