Mango Dal (Mavidikaya Pappu): Tangy South Indian Pigeon Pea Stew
20 minutes
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About Mango Dal (Mavidikaya Pappu): Tangy South Indian Pigeon Pea Stew
Mavidikaya Pappu, or Mango Dal, is a vibrant and tangy South Indian dish that's a true summertime delight. This recipe combines the earthy richness of pigeon peas with the bright tartness of raw mango, creating a comforting and flavorful stew perfect for a hot day. It's a nostalgic dish for me, reminiscent of family meals and warm summer days.The unique blend of red and green chilies adds a delightful kick, while turmeric lends its signature warmth. This isn't your average dal; the raw mango brings a refreshing twist, making it a unique and memorable culinary experience.My family always looked forward to mango season, specifically for my mother's cooling Mango Dal. While most enjoyed the zesty flavor, my father, ever the exception, preferred his a bit less tart – a testament to the recipe's adaptability. This recipe captures the essence of that beloved family tradition.
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
For the Dal
- 1 Mango medium-sized, adjust quantity based on desired tartness, raw
- 2 cup Pigeon Peas soaked in water for at least 30 minutes, toor dal, split
- 1 Chili red
- 1 Chili green
- 1/4 tsp Turmeric Powder haldi
- 1 sprig Curry Leaves optional
- 1 tsp Salt adjust to taste
For Tempering
- 2 tbsp Oil vegetable or coconut oil
- 1 tsp Cumin Seeds jeera
- 1 tsp Mustard Seeds rai
- 1/4 tsp Asafoetida hing
- 4 cup Water for cooking the dal
Instructions
Prepare the Dal
- Soak the split pigeon peas in 4 cups of water for at least 30 minutes.
- Peel the raw mango and cut into medium-sized pieces. Adjust the amount of mango based on your preferred level of tartness.
- Combine the soaked dal, mango pieces, red chili, and green chili in a pressure cooker. Pressure cook for 4-5 whistles.
- Once the pressure is released, carefully open the cooker and transfer the cooked dal and mango to a saucepan.
- Mash the mango and dal together using a potato masher or the back of a spoon until partially blended. You can leave some texture for a chunkier dal.
- Stir in the turmeric powder and salt. Simmer on low heat for 2-3 minutes, allowing the flavors to meld.
- Stir in the curry leaves (if using) and simmer for another minute.
Prepare the Tempering
- Heat the oil in a small pan. Add the cumin seeds, followed by the mustard seeds.
- Once the mustard seeds begin to splutter, add the asafoetida and broken pieces of red chili.
- Sauté for a few seconds, until fragrant, then remove from heat.
- Pour the tempering over the cooked dal and gently stir to combine.
- Serve hot with steamed rice.
Recipe Notes
Expert Tips for the Best Mango Dal
- For a smoother dal, use an immersion blender to blend the cooked dal and mango to your desired consistency after pressure cooking.
- Adjust the amount of green and red chilies to control the spiciness level. Start with less and add more to taste.
- If you don't have fresh curry leaves, you can omit them or substitute with a pinch of curry powder.
- For a richer flavor, use coconut oil instead of vegetable oil for tempering.
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Recipe Nutrition
Calories: 40kcalFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 1710mg
Aparna Parinam
Articles: 36
4 Comments
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This looks fantastic! Appreciate the share.
Absolutely delicious! Thanks for sharing.
Looks so appetizing! Thank you for posting.
Such a lovely dish! Thanks for sharing.