Mudda Pappu is boiled and mashed kandi pappu or tuvar dal with a sprinkling of salt. Yellow lentils dal is typically served as the first course in a traditional Andhra meal. The plain dal is best savoured with steaming hot rice and a dollop of desi ghee.
Mudda pappu loosely translated means a thick ball of dal (in Telugu, mudda means thick/ball, pappu means dal). When you ladle this thick dal onto a plate, the dal retains the shape of the ladle. It’s just plain and simple Tur Dal, but the way it’s cooked and served, makes all the difference.
Dal chawal (lentil rice) is the staple vegetarian meal in North Indian. Down south, the simple but nutritious pappu annam (dal-rice) takes pride of place at the luncheon table. No meal is considered complete without this protein packed all-time favourite – dal.
In Andhra, families usually prepare this split pigeon peas dal during festivals. This healthy dal is a great source of protein, folic acid, dietary fibre and carbohydrates.
Toddlers are fed a diet of soft rice mixed with yellow lentils – it is easily digestible, highly nutritious and non-spicy – the perfect food for that age group.
Mudda Pappu Andhra Recipe:
In Andhra, kandi pappu dal is pure comfort food and nothing comes close to having plain pappu spooned over Basmati rice with a drizzling of aromatic hot ghee. Kids simply relish this wholesome and delicious food combination of pappu annam (rice and dal). This Indian dal recipe makes for a quick, easy, wholesome and nourishing meal.
Andhra Mudda Pappu Recipe is simple to cook and just needs one or two basic ingredients. The cooked lentils are nice and soft and totally delish!
How to make gatti mudda pappu:
For this Andhra Pappu recipe, take kandi pappu (tur dal/arhar dal) in a bowl and rinse well under running water.
Put the lentils in the pressure cook and add 1 cup of water. Cook over high heat for 1 whistle. Then let it simmer on low heat for 4 whistles and turn off the gas.
Open the lid and mix the dal well. It should not be runny but of a thickish consistency. The lentil dal will solidify slightly as it cools down.
Mudda Pappu Andhra Plain Yellow Lentils Dal | Gatti Pappu WIth Tur Dal
Add salt and mix well.
Serve Andhra Mudda Pappu with piping hot rice, ghee and aratikaya chips.
Yellow Lentils Dal Recipe details below:
- Tur Dal (Kandi pappu) – ⅓ rd cup
- Water – 1 cup
- Salt – ¼ tsp
- Wash tur dal well. Pressure cook with one cup of water for 1 high and 4 low whistles. Allow the pressure to release.
- Mash the dal properly with a ladle.
- Add salt to the cooked dal and stir well.
- Serve Andhra Mudda Pappu with white rice and desi ghee.