Mamidikaya Pappu (Mango Dal)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Andhra-style lentil curry with unripe green mango, onions, tomatoes, and aromatic spices. Cooked in a pressure cooker, it's tangy, savory, and deeply flavorful—a traditional South Indian comfort dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup pigeon pea lentils ((tur dal or arhar dal})
- ¼ teaspoon turmeric powder ((ground turmeric))
- 1.75 to 2 cup water
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- 10 to 12 fenugreek seeds
- 1 green chili (- chopped )
- 3 to 4 medium garlic cloves (- crushed lightly or chopped )
- ⅓ cup chopped onions (or 1 medium size onion, chopped )
- 8 to 10 curry leaves
- ½ cup chopped mango cubes (- unripe and green mangoes)
- ¼ teaspoon red chili powder (or as required)
- 1 cup water (or as needed)
- salt (as required)
- 1 to 2 tablespoons chopped coriander leaves
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 428mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 124mg
- Calcium
- 30mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 428MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.