Andra style Mango pappu (Mamidikaya pappu)
Mango Pappu, also known as Mamidikaya Pappu, is a popular dish from Andhra Pradesh in South India. Pappu refers to lentils, and Mamidikaya means mango in Telugu, the language spoken in Andhra Pradesh. Mango Pappu is a tangy and flavorful lentil stew made with toor dal (split pigeon peas) and raw mango. It is a classic dish that showcases the traditional Andhra style of cooking, known for its bold and spicy flavors. To prepare Mango Pappu, toor dal is cooked until soft and then mashed. Raw mango is peeled, chopped, and added to the dal during the cooking process. The dal and mango are simmered together along with spices like turmeric, red chili powder, and salt. This combination creates a harmonious blend of flavors, with the tanginess of the mango complementing the earthy taste of the lentils. The dish is typically tempered with mustard seeds, cumin seeds, curry leaves, and sometimes asafoetida for added flavor. It is often served with steamed rice, ghee (clarified butter), and a side ...
