Mamidikaya pappu-kacchi kairi tur daal Recipe

Recipe By Slurrp

Mamidikaya Pappu, also known as Kacchi Kairi Tur Daal, is a traditional South Indian dish made with raw mango and pigeon peas. This tangy and flavorful lentil curry is a perfect combination of the sourness from the raw mango and the earthiness of the lentils. It is a comforting and nutritious dish that is often served with steamed rice or roti.

4.4
28 Rating -
Rate
Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Mamidikaya pappu-kacchi kairi tur daal
plan
Bookmark

ingredients serve

Ingredients for Mamidikaya pappu-kacchi kairi tur daal Recipe

  • 1/2 cup Pigeon Peas
  • 1/2 Raw Mango, Peeled And Chopped
  • 1/2 Onion, Finely Chopped
  • 1 Green Chilies, Slit
  • 1 Dried Red Chilies
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • as per your need A Few Curry Leaves
  • 1/4 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1 tablespoon Oil
  • as needed Coriander Leaves For Garnish

Directions: Mamidikaya Pappu-kacchi Kairi Tur Daal Recipe

Cooking Directions

  • STEP 1.Wash and soak the pigeon peas for 30 minutes.
  • STEP 2.Pressure cook the soaked pigeon peas with turmeric powder and salt until soft.
  • STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, and dried red chilies.
  • STEP 4.Add chopped onions and sauté until golden brown.
  • STEP 5.Add chopped raw mango, green chilies, and curry leaves. Cook until the mango softens.
  • STEP 6.Add the cooked pigeon peas to the pan and mix well.
  • STEP 7.Add water if needed to adjust the consistency of the dal.
  • STEP 8.Simmer for a few minutes and garnish with coriander leaves.
  • STEP 9.Serve hot with steamed rice or roti.

Cooking Tips

  • Adjust the quantity of raw mango according to your taste preference.
  • You can add a pinch of asafoetida (hing) for additional flavor.
  • For a spicier version, you can add red chili powder or green chili paste.
  • If the dal becomes too thick, you can add more water to adjust the consistency.

Storage and Serving

  • Leftover 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 the Mamidikaya Pappu with steamed rice or roti for a complete meal.
Nutrition
value
483
calories per serving
16 g Fat24 g Protein59 g Carbs14 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    24g
  • Carbs
    59g
  • Fiber
    14g

MacroNutrients

  • Carbs
    59g
  • Protein
    24g
  • Fiber
    14g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    108mg
  • Iron
    8mg
  • Vitamin A
    648mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    151mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    20mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    182mg
  • Manganese
    2mg
  • Phosphorus
    363mg
  • Selenium
    18mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp