Mudda Pappu (Toor Dal)
Jun 4th, 2007 | By Sowjanya | Category: All Recipes, Dal Recipes, Veg - Recipes
This is termed to be andhra delicacy served first during any meal. Steamed rice with mudda pappu, avakayi and ghee, this has always remained my all time favourite since childhood. Simple and easy to cook too. Soft cooked rice with a dollop of ghee and mudda pappu is a nutritious meal for kids. This can also be cooked using pesarapappu/yellow split moong dal. Here it goes ….
We need ….
Kandipappu/Toor Dal/Red Gram Dal – 1 cup
Water – 2 cups
Oil – 1 tsp
Turmeric – 1/4 tsp
Salt to taste
1. Wash dal and soak in 2 cups of water for 15 mts. Soaking helps dal cook faster.
2. Pressure cook till 3-4 whistles or till the dal is soft.
3. Once the pressure goes off, remove the lid, add salt and mash well.
4. Serve with hot steamed rice a dollop of ghee (clarified butter), avakayi with papad or vadiyalu as accompaniment.
A classic Andhra recipe, mudda pappu in papad looks irresistible, Sowjanya.
That avakai looks dangerous but taste is heavenly. This combo of mudda pappu and avakai, all time favorite. Right? looks great buddy.
Thanks for dropping by Indira and jyothi.
Hello, as Jyothi mentioned earlier I like the color of ur pickle, Nice mudda pappu 🙂
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Thanks aruna.
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