To begin making the Mamidikaya Pappu Recipe, prep all the ingredients and keep them ready.

In a pressure cooker, combine the toor dal along with 2 cups of water, salt, turmeric powder and green chillies.  Close the lid and pressure cook for 4 whistles. Turn off the heat and allow the pressure cooker to release the pressure naturally. 

Once the pressure has released, open the cooker, and mash the dal with the back of the ladle and set aside. 

To cook the mangoes, into a pressure cooker add the mangoes, a little salt, turmeric powder, red chilli powder and 1/2 cup of water. Pressure cook for 2 whistles and turn off the heat. Allow the pressure to release naturally.

Heat ghee in a saucepan over medium flame; add the mustard seeds, red chillies and allow it to crackle.

Next, add the garlic and saute until the garlic lightly changes colour. Do not darken it to brown

Once done, stir in the curry leaves, cooked raw mangoes and cooked toor dal. Adjust the consistency by adding a little water. Check the salt and adjust to taste as well.

Give Mamidikaya Pappu a brisk boil for about 3 to 4 minutes and turn off the heat. 

Garnish with coriander leaves and serve hot.

Serve Mamidikaya Pappu Recipe (Raw Mango Dal) with Panasa Pottu Aava Koora Recipe- Andhra style Mustard Flavoured Raw Jackfruit Curry and steamed rice with Andhra Style Paruppu Podi Recipe (Dal Podi) to make it a complete Andhra style meal.