Mamidikaya Pappu Recipe

Recipe By Slurrp

Mamidikaya Pappu is a traditional South Indian dal made with raw mangoes and lentils. It is a tangy and flavorful dish that is perfect for summer. The raw mangoes add a refreshing sourness to the dal, while the lentils provide a creamy and protein-rich base. This dish is typically served with steamed rice and ghee, and it can also be enjoyed with roti or chapati.

4.7
18 Rating -
Rate
Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Mamidikaya Pappu
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ingredients serve

Ingredients for Mamidikaya Pappu Recipe

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

Directions: 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.
Nutrition
value
357
calories per serving
16 g Fat15 g Protein38 g Carbs12 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    15g
  • Carbs
    38g
  • Fiber
    12g

MacroNutrients

  • Carbs
    38g
  • Protein
    15g
  • Fiber
    12g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    267mg
  • Iron
    7mg
  • Vitamin A
    6166mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    126mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    78mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    138mg
  • Manganese
    5mg
  • Phosphorus
    229mg
  • Selenium
    9mcg
  • Zinc
    2mg
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
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Recipe By Slurrp