Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Mamidi Pesara Pappu (Mango Moong Dal)

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Lovely to look at, even lovelier to consume, mango-moong dal has a richness all its own without the need of too many ingredients. The unripe mango’s intense ruchi makes this dal just the side of heaven particularly if you happen to be a fan of khatti (tangy/sour) taste.

Yellow moong dal, Green mango, and regular seasoning - that’s all one need to prepare mango-moong dal. A long-standing family favorite, most commonly served to break the fast, this healthful treat is my contribution to talented Suganya’s Healthy Eats Event.

Yellow Moong Dal and Unripe Mango
Yellow Moong Dal and Unripe Mango (Pesara Pappu and Mamidi Kaya)

(for two, for one or two meals)

Half cup yellow moong dal
1 unripe mango - lightly peel the skin, discard the seed and cut the white part to half inch chunks. About a cup.
½ teaspoon chilli powder
4 cups of water

Take them all in a pot or pressure-cooker. Steam-cook until the dal reaches falling-apart stage. Then, with the back of the spoon, gently mash the dal to coarse consistency.

Now, infuse the dal with the ancient natural vitamins, also known as popu or tadka.

1 tablespoon peanut oil
2 sprigs curry leaves
4 garlic cloves, slivered
¼ teaspoon each - cumin and mustard seeds
Pinch - Hing (Asafoetida or Inguva)

Heat oil in a vessel until a curry leaf tossed in it sizzles. Lower the heat to medium. Add curry leaves and garlic. Toast to pale brown. Then add the cumin, mustard seeds and hing. When mustard seeds start to pop, add the cooked mango-moong dal. Stir in salt to taste. Mix. Serve warm. Great on its own and also with rice or roti for anytime of the day.

Mango Moong Dal (Mamidi Pesara Pappu)
Mamidi Pesara Pappu with Roti ~ Dedicating Our Meal to the Memory of Sreemathi Parigi Subhadra Krishna Rau. May She Rest in Peace!

I just learned the sad news that Pedatha has passed away. Pedatha was a sweet and kind person with gentle nature of yesteryears. I have never met her, but Pedatha has written a personal note in response to this interview. The affection in her words, I will always cherish that. She will always remain very much alive in the memories of those who loved, respected and treasured her.
My deepest condolences to the family!

~ Indira

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Moong Dal (Washed), Mamidikaya (Green Mango) (Wednesday February 20, 2008 at 11:05 pm- permalink)

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34 comments for Mamidi Pesara Pappu (Mango Moong Dal) »

  1. I can eat this at any time of the day. My favourite. Now that raw mangoes is in sesaon, this will have frequent appearance in my menu. I am yet to prepare in this season. Seeing your post,I can’t wait to prepare.

    Comment by Jayasree — February 20, 2008 @ 11:21 pm

  2. So sorry to hear about pedatha ! Infact, i read the post yesterday and prepared ‘aratikaya aava pettina koora’ today…feeling really sad.

    Comment by Lakshmi — February 20, 2008 @ 11:55 pm

  3. Thats so sad to hear. That book has been quite inspiring..

    Comment by Srivalli — February 21, 2008 @ 12:00 am

  4. That’s a very sad news, Indira. Just over the week-end I added her book to my ‘things to buy from home’ list and was remembering the enigmatic face featured. My prayers are with the family.

    Comment by Latha — February 21, 2008 @ 12:21 am

  5. This dish is my favorite too. Substituting chilli powder with green chillies enhances the taste. I am really sad to here the news about Pedatha. I have read her interview in your posts. My prayers for her soul to rest in peace.

    Comment by Nirmala — February 21, 2008 @ 3:12 am

  6. That’s sad news. Pedata has gone but her memory will live through her treasured cookbook as an inspiration to all of us. May her soul rest in peace.

    Comment by sailaja — February 21, 2008 @ 3:27 am

  7. Really sorry to hear about pedatha.May her soul rest in peace.Her spirit will live on forever through her recipes and their flavours.Aavidani andaroo abhimaanamgaa ‘pedatha’ ani pilavadame oka pedda udaaharana.

    Comment by satya — February 21, 2008 @ 3:58 am

  8. Hi indira,

    My deepest condolences to pedatha’s family. May her soul rest in peace.

    I’m trying to click on the links pedatha and her name in your post but it takes me to gmail home page.

    - anon

    Comment by anon — February 21, 2008 @ 5:27 am

  9. Very sad to hear about Padatha. My deepest condolences to her family and loved ones. She will always be remembered through her recipes and book.

    Comment by Anjali Damerla — February 21, 2008 @ 6:26 am

  10. Indira, the dal looks delicious and a lovely gesture on your part. I am sorry to hear about pedatha. My condolences to the family.

    I also read about your Artisan Food series. Kudos for a great cause. I wish you all the very best!

    Comment by mandira — February 21, 2008 @ 6:39 am

  11. My heartfelt condolences to Pedatha’s family.

    Comment by Archana — February 21, 2008 @ 7:22 am

  12. Came to know from Barbaras blog.
    Sorry to hear about pedatha.
    My deepest condolences to the family.

    Comment by vineela — February 21, 2008 @ 8:13 am

  13. It’s sad to hear the news. I’ve read the interview couple of days back.
    May her soul rest in peace. My condolences to her family and friends.

    Comment by Rathna — February 21, 2008 @ 9:41 am

  14. My sincere and deepest condolences on the passing of your pedatha. This is a wonderful recipe that you’ve shared in her memory.

    Comment by Kalai — February 21, 2008 @ 9:51 am

  15. Sorry to hear Pedatha passed away.May her soul rest in peace.My condolences to her family.Prayers.

    Comment by rashmi — February 21, 2008 @ 9:52 am

  16. May god guide her soul there after.

    Comment by P — February 21, 2008 @ 10:12 am

  17. May her soul rest in peace.. Yes her recipes are very authentic and her recipes delicious… Great person!!

    Comment by kalva — February 21, 2008 @ 11:18 am

  18. Hi Indira
    This is my dad’s favourite - the consistency is different but the prep is the same. Brought back memories.

    Comment by revathi — February 21, 2008 @ 12:01 pm

  19. I was saddened to hear the news about Pedatha. Thankfully, we all share a piece of her knowledge and wisdom through her book. Thanks for the entry, Indira.

    Comment by Suganya — February 21, 2008 @ 12:07 pm

  20. Indira,

    It has been almost 3 years since I began reading your blog and have become very Fascinated with your Recipes, your Photos and your style of writing.

    Today morning I came to know through your post that Pedatha has left all of us.I am very sorry to hear this sad news

    My deep condolences to her family. I Pray that her soul rests in peace.



    Comment by Sarada — February 21, 2008 @ 12:48 pm

  21. My condolences to the family. Ever since I found the book, Pedatha has been a nearly constant presence in our home. I am very saddened by these news. May she rest in peace.


    Comment by Victoria — February 21, 2008 @ 2:39 pm

  22. It is really sad to hear the news about Pedatha. I have read her interview in your posts and an article in “The Hindu”. May her soul rest in peace.

    Comment by Sarada — February 21, 2008 @ 5:35 pm

  23. Indira, We saw your post dedicated to Pedatha yesterday…such a poignant gesture…what to say…words fail us…
    We were so moved by all that you said, by how you felt, we then felt that we must let everyone know. So we are sending emails yesterday to all those who have loved her through the book. The sentiments that are pouring in are immense. Your good friend Barbara has also written an eloquent post…Pedatha’s family was stunned when we shared with them the way so many of Pedatha’s readers have felt a deep connection with her. They join us in expressing warmest regards to all of you.
    Jigyasa & Pratibha

    Comment by pritya — February 21, 2008 @ 7:15 pm

  24. I have been saddened all day since hearing this news. Although I didn’t know her I feel like I did, as her wonderful spirit shines through every page of the cookbook. Her lovely expressive eyes, and her passion for the cuisine of her home live on a little bit in all of our memories. I join everyone in expressing my condolences to her family.

    Comment by Diane — February 21, 2008 @ 7:58 pm

  25. Hi Indira,

    Very sorry to hear about pedhatha. She shared many recipes which always reminds me of my nayanamma…may her soul rest in peace…

    Comment by coolgirl — February 21, 2008 @ 8:17 pm

  26. Ayyo! Felt sad on hearing about ‘peddatta’. Poorvapu vaasanalu, poorvapu ruchulu mana generation ki chakkagaa parichayam chesaaru. But, indari gundelle porle prema sravanthi anantham,nitya noothanam. Aavida aatmaku saanthi kalugu gaaka. -Jyotsna, Chennai

    Comment by jyotsna — February 22, 2008 @ 12:06 am

  27. I feel terrible about Pedatha, Indira! That is a really sad news! Hope her soul rests in piece!

    Comment by Latha — February 23, 2008 @ 6:01 am

  28. Yum… I love mamidikaya pappu! My mom used to make it with kandi pappu too … same recipe!

    Comment by Desi — February 24, 2008 @ 9:57 am

  29. Moong dhal and Mango is a new combination to me. Believe it gives a wonderful flavour. A Must try recipe for me.

    Comment by AnuSriram — February 25, 2008 @ 1:33 pm

  30. Indira
    you need to write a book and it will be a great way to raise money for a chosen cause….
    clearly you are extremely talented!
    Use your talent for something good!

    Comment by Aarti — February 26, 2008 @ 6:59 am

  31. Awesome Site, Indira.
    I loved the reipes you have posted and I tried out a few at home.

    You should come out with an e-book of your recipes.

    Happy Cooking

    Comment by Blogger — February 26, 2008 @ 10:48 pm

  32. Dear Indira,
    I’m sorry to hear that she has passed away. She has left us a treasure. I will always-always cherish the book and the love behind it.

    My condolences to you and her family. May she rest in peace.


    Comment by Kay — February 27, 2008 @ 1:15 pm

  33. My Deepest Condolences to Pedatha Family.

    Comment by swetha — March 25, 2009 @ 9:37 pm

  34. Thanks a lot for sharing this superb recipe with us. I definitely try this recipe soon.

    Comment by — May 7, 2020 @ 1:09 am

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