Perfect MUDDAPAPPU | AndhraStyle Mudda Pappu Recipe | How to make Andhra Style Plain Dal
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Perfect MUDDAPAPPU | AndhraStyle Mudda Pappu Recipe | How to make Andhra Style Plain Dal - Plain, thick Dal is a recipe that Telugus just love. It is very simple to make, and it tastes great when eaten with Rice and Mango Pickle or even just Ghee in hot Rice. Here is a detailed recipe of Plain thick Dal with images and a video.
Plain Dal in thick consistency is a much-loved delicacy for Andhras who call it Mudda Pappu. In Telugu households, consumption of Mudda Pappu begins with a baby being fed Rice and Plain Dal with Ghee in its first solid meals. And then when they grow up Telugus simply continue relishing Dal with Mango Pickle and it is a lifelong relationship.
Dal is usually digested slowly and adds heat to the body. But if you cook it this way, it is easily digested and gives protein, This Mudda Pappu, Plain Dal, can have not just Mango Pickle but also Andhra Style Sambars and Rasams.
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Tips
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If the Red Gram/Tur Dal is slowly roasted on a low flame, the heat reaches till the core of the pulse, and it gives out a pleasant aroma.
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Roasted Lentils take time to cook. So cook on a low flame.
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If you want soft Dal, you could grind the cooked Dal once.
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Asafoetida and Cumin Seeds, when roasted in Ghee, add a balanced taste to the Dal and help it to be get digested quickly.
Perfect MUDDAPAPPU | AndhraStyle Mudda Pappu Recipe | How to make Andhra Style Plain Dal - Recipe Video
Perfect MUDDAPAPPU | AndhraStyle Mudda Pappu Recipe | How to make Andhra Style Plain Dal
Cook Time 15 mins - Resting Time 10 mins
- Total Time 25 mins
Servings 5
Ingredients
- 1/2 cup Red Gram/Tur Dal/Lentils
- 1/4 spoon Turmeric
- 2 cups Water
- Salt
- 2 tsp Ghee
- 1/2 tsp Cumin Seeds
- 2 pinches Asafoetida
Instructions
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Roast Red Gram on a low flame until it gives out an aroma. Then remove it from fire, wash and put it in the pressure cooker.
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Add Water and Turmeric to the Red Gram and cook until 7-8 whistles only on medium flame.
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Once the Dali is cooked, add salt and mash it to a soft paste. You can grind it in the Mixie too.
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Heat Ghee in a pan, add Asafoetida and Cumin Seeds and mix it in the Dal.
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