Name: Instant pot Mango dal | Mamidikaya pappu recipe
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 cups Raw Mango pieces (peeled and sliced in to small pieces); 1 cup Toor Dal / Split Pigeon peas (rinse 2 to 3 times and drain); 1/2 teaspoon Turmeric Powder; 1/4 teaspoon Hing / Asafoetida; 2 & 1/2 Cups Water; 1 teaspoon Salt (as per taste); 2 tablespoon Oil or Ghee; 1/2 teaspoon Mustard seeds; 1/2 teaspoon Cumin Seeds; 1/4 teaspoon Fenugreek seeds; 5 medium Green Chili, Slit; 2 Dry Red Chili; 1 inch Ginger, finely chopped; 3 cloves Garlic, chopped; 1 sprig Curry leaves; Few chopped Cilantro / Coriander leaves

Raw Mango (Mamidikaya) dal is the most delicious dal variety with a well balanced taste of spice and sour. This is one of the most popular dal variety in Andhra. This dal is usually served with hot steaming rice along with a teaspoon of ghee, pickle.

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INSTRUCTIONS

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS TO SHOW YOU EACH STEP

STEP 1 : Cooking Dal and Mango

In a bowl take 1 cup of Toor dal, rinse for 2 to 3 times and drain. Clean and peel raw mango and chop it into medium sized cubes.
To the Instant pot, add drained toor dal, chopped mango pieces, turmeric, salt, asafetida (hing) and 2 & 1/2 cups of water. Give a good mix.
Close instant pot and set pressure valve to sealing and pressure cook at high for 15 mins.

STEP 2 : Tempering

Heat oil or ghee in a pan and add mustard seeds. When the mustard seeds starts to sputter, add cumin seeds, fenugreek seeds, green chili, chopped ginger, chopped garlic and fry for 2 mins in low to medium heat.
Then add dry red chillies and curry leaves. Sauté for another few seconds.

STEP 3 : Final Preparation

Once pressure cooking time is completed, allow natural pressure release for 10 mins, followed by quick pressure release.
Open instant pot lid, with a potato masher, mash the dal thoroughly. Add 1/2 cup of water and adjust the consistency. check for seasoning.
Set Instant pot to sauté mode high, add the tempered ingredients to the dal and give a good stir.
Allow the mango dal to boil for 2 mins. Finally garnish with coriander leaves.

ASMR COOKING VIDEO OF RAW MANGO DAL

SERVING

The yummy Mango dal is ready to serve with hot steaming rice, pickle and papadam.

TIPS AND TRICKS:

Dal Consistency – If you like mushy dal, pressure cook for additional 5 mins and allow 10 mins of natural pressure release, followed by quick release OR soak the dal for 20 mins in water, drain and use to prepare mango dal.
Stovetop Pressure Cooker Method: Follow the same steps as above and cook for 4 to 5 whistles on medium flame. Let the pressure release naturally.

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Instant pot Mango dal | Mamidikaya pappu recipe

Author: Chili in a pod Cooking Method:Pressure cook Cuisine:Indian Courses:Lunch, Dinner Recipe Keys: M Mango dal I Instant pot dal L Lentil curry P pappu recipe A Andhra dal V Vegetarian vegan

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: 10 minutesTotal time: 35 minutesServings:2 servings Best Season:Summer

Description

Ingredients

2 cups Raw Mango pieces (peeled and sliced in to small pieces)
1 cup Toor Dal / Split Pigeon peas (rinse 2 to 3 times and drain)
1/2 teaspoon Turmeric Powder
1/4 teaspoon Hing / Asafoetida
2 & 1/2 Cups Water
1 teaspoon Salt (as per taste)

For Tempering

2 tablespoon Oil or Ghee
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin Seeds
1/4 teaspoon Fenugreek seeds
5 medium Green Chili, Slit
2 Dry Red Chili
1 inch Ginger, finely chopped
3 cloves Garlic, chopped
1 sprig Curry leaves

Garnishing

Few chopped Cilantro / Coriander leaves

Instructions

Instant pot Dal and Mango

In a bowl take 1 cup of Toor dal, rinse 2 to 3 times and drain. Clean and peel the raw mango and chop it into medium sized cubes.
In Instant pot, add drained toor dal, chopped mango pieces, turmeric, salt, asafetida (hing) and 2 & 1/2 cups of water. Give a good mix.
Close instant pot and set pressure valve to sealing and pressure cook at high for 15 mins.

Tempering Process

Heat oil or ghee in a pan and add mustard seeds. When the mustard seeds starts to sputter, add cumin seeds, fenugreek seeds, green chili, chopped ginger, chopped garlic and fry for 2 mins in low to medium heat.
Then add red chillies and curry leaves. Sauté for another few seconds.

Final Preparation

Once pressure cooking time is completed, allow natural pressure release for 10 mins, followed by quick pressure release.
Open instant pot lid, with a potato masher, mash the dal thoroughly. Add 1/2 cup of water and adjust the consistency. Check for seasoning.
Set Instant pot to sauté mode high, add the tempered ingredients to the dal and give a good stir.
Allow the mango dal to boil for 2 mins. Finally garnish with coriander leaves.

Serving

The yummy Mango dal is ready to serve with hot steaming rice, pickle and papadam

ASMR Cooking Video

Notes & Tips<br>

Dal Consistency – If you like mushy dal, pressure cook for additional 5 mins and allow 10 mins of natural pressure release, followed by quick release OR soak the dal for 20 mins in water, drain and use to prepare mango dal.
Stovetop Pressure Cooker Method: Follow the same steps as above and cook for 4 to 5 whistles on medium flame. Let the pressure release naturally.

Keywords:Andhra pappu, Mango dal, mango recipes, Lentil recipes, Instant dal recipes, quick meal recipes