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 of pickle or pachadi (chutney) to enhance the overall taste.

Mango Pappu is loved for its tangy and comforting flavors, and it is a staple in Andhra households, particularly during the mango season when raw mangoes are abundantly available. It is a delicious and nutritious dish, combining the goodness of lentils with the unique taste of mango.

Andhra-style Mamidikaya Pappu, also known as Mango Dal, is a delicious and tangy lentil dish from Andhra Pradesh. Here's a recipe for Andhra-style Mango Pappu:

Ingredients:

- 1 cup toor dal (split pigeon peas)

- 1 raw mango, peeled and chopped

- 2 to 3 green chilies, slit

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder

- 1/2 teaspoon mustard seeds

- 1/2 teaspoon cumin seeds

- A pinch of asafoetida (hing)

- Few curry leaves

- 2 tablespoons oil or ghee

- Salt to taste

- Fresh coriander leaves for garnishing

Instructions:

1. Rinse the toor dal under running water and cook it in a pressure cooker with 2 cups of water, turmeric powder, and a few drops of oil. Cook until the dal becomes soft and mushy (around 3-4 whistles). Set aside.

2. Heat oil or ghee in a pan or kadai over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and curry leaves. Stir for a few seconds until fragrant.

3. Add the chopped raw mango and green chilies to the pan. Cook for a few minutes until the mango softens slightly.

4. Add red chili powder and salt to taste. Mix well and cook for another minute.

5. Now, add the cooked toor dal to the pan and mix everything together. Adjust the consistency by adding water if required. Bring the dal to a gentle simmer and let it cook for 5-6 minutes, allowing the flavors to meld.

6. Once cooked, turn off the heat and garnish with fresh coriander leaves.

7. Serve the Andhra-style Mango Pappu hot with steamed rice or roti. It pairs well with a dollop of ghee on top.

Andhra-style Mango Pappu is known for its tangy and spicy flavors. The raw mango adds a unique taste and tanginess to the dish. It can be enjoyed as a main course or as a part of a traditional South Indian meal.