Скачать или смотреть Mango Dal Recipe|Mamidikaya Pappu Recipe South Indian Style|ఆంధ్ర స్టైల్ మామిడికాయ పప్పు తయారీ

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Mango Dal Recipe | Mamidikaya Pappu Recipe South Indian Style| ఆంధ్ర స్టైల్ మామిడికాయ పప్పు తయారీ
Who would believe you can make a tangy, comforting, and protein-rich dal with raw mangoes and toor dal in under 30 minutes?!
No fancy ingredients, no tamarind, no store-bought spice mixes!
Just basic pantry staples and fresh mango—yes, that’s all you need!

I'm sure after watching this video, you’ll fall in love with this Andhra-style mango dal and never go back to bland lentils again!
I'd love to know where you're watching from! Drop your flag or country name in the comments below 💛

We start with one medium raw mango—peel it, discard the seed, and chop it into small pieces.

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Next, rinse ½ cup of toor dal thoroughly until the water runs clear.

Now into a pressure cooker, add:

The rinsed dal

2.5 cups of water

1 sliced onion

2 chopped tomatoes

4 slit green chilies

The mango pieces

½ tsp turmeric

1 tsp red chili powder

Mix well, cover the lid, and pressure cook for 5 whistles.
This mango dal is packed with plant-based protein, fiber, and a natural tang from the mango—making it a great option for digestion and gut health.

Why use store-bought mixes or artificial flavors when you can make this clean, homemade pappu in minutes?!

Once the pressure releases naturally, open the lid and mash the dal gently until smooth.
Add about 1½ tsp salt or to taste, and stir everything well.

Now for the best part—the tempering!
In a pan on low to medium heat, add:

2 tbsp oil

1 tsp mustard seeds

1 tsp cumin seeds

Once they crackle, add:

¼ tsp hing

3 dried red chilies

4 crushed garlic cloves

A sprig of fresh curry leaves

Sauté until the garlic turns golden and aromatic.

Now pour this sizzling tempering into the cooked dal and stir it in—doesn’t it smell amazing already?

Add 2 tbsp of chopped coriander leaves, cover, and simmer for 2 more minutes. Then turn off the heat.

And you’re done!
You’ll get the most delicious, comforting mango dal—tangy, spicy, and full of flavor.

Serve hot with steamed rice, a spoon of ghee, and some papad or pickle on the side.
It’s the perfect lunch or dinner, especially during mango season!

To store, keep it in an airtight container in the fridge for up to 2–3 days. Reheat gently before serving.

I love enjoying this dal with some hot rice and a crunchy appadam—it just hits differently, doesn’t it?

How do you eat your dal? Let us know in the comments below!

And if this cozy bowl of pappu made your day just a little bit brighter, please like, share, and subscribe—
It really helps us grow and keeps these comforting, homestyle recipes coming your way!

Thank you for being here, and happy cooking! 💛
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