Andhra Style Mudda Pappu is thick, soft and delicious toor dal recipe. Mudda is a Telugu word which means thick and pappu means dal. We also call this as Gatti Pappu or Ghat Dal, which means thick dal. The combination of mudda pappu, mashed hot rice and ghee is pure bliss!!!
What Is Mudda Pappu?
Maddu Pappu is Andhra style thick toor dal recipe. Toor dal, water and salt are the three simple ingredients, you need to make this dal. Mudda Pappu is gluten-free, vegan and diary-free recipe. Easy to digest, gentle on tummy.
Mudda pappu is most preferred baby weaning food for toddlers. In most of the South Indian houses when the baby starts on solids, this dal is compulsory. By mixing mudda pappu, mashed rice and ghee, a thin porridge is prepared and served to toddlers. This is also called as pappu annam.
My friend Lav serves mudda pappu with sweet pongal and believe me, this combination is truly tastes amazing. Do give this combo a try!
Everyday Dal Recipes
Bachlae ki Bhaji Dal is medley of creamy toor dal and leafy bachlae ki bhaji (malabar spinach). Served with hot rice and ghee.
Dal Makhani is a popular North Indian style dal recipe. Kali urad dal and rajma are the main ingredients in making this recipe. Dal Makhani is one of the most loved dal recipe of India.
Dhaba Style Dal Fry is most loved Indian dal recipe. In dhabas (road side stall), this dal is usually served as a side with roti and rice.
Hyderabadi Meethi Dal is comforting, protein-rich and delicious main meal recipe. Served with hot rice and papad or omelette.
Khadi Massor ki Dal is comforting and easy to make dal recipe. Usually served with rotis.
Radish Sambar | Coin Sambar. This is one of the most loved South Indian dal recipe. Mildly spicy and tangy sambar in taste. Made with radish, toor dal, tamarind and sambar powder.
Ingredients To Make Mudda Pappu
Toor Dal | Arhar | Pigeon Peas: Earthy flavoured toor dal is rich source of protein and fiber. We use toor dal in making sambar, podi and other dal recipes like dal fry, leshun dal, etc; Soaking the dal for 20-30 minutes, help in cooking the dal faster. Adding salt, just before mashing the dal, helps in cooking the dal faster and softer.
There are two ways of making mudda pappu with toor dal,
My mom-in-law roasts the toor dal before making mudda pappu. Roasting toot dal will bring nice aroma, taste and texture in dal.
You can even make mudda pappu without roasting the toor dal. This is quick, easy and convenient way of making mudda pappu.
Salt: When it is a savory recipe, then salt is the main ingredient.
Water: The ration of dal and water is 1:3. If you want, thick mudda pappu, then add dal and water in 1:2 ratio.
- 1 cup Tuvar/Toor dal
- 3 cups Water
- Salt, as per taste
How To Make Mudda Pappu
- Dry roast tuvar dal (toor dal) until nice aroma wafts.
- Turn off the flame and leave it to cool. Once the dal is cool, wash the dal for 2-3 times.
- Pressure cook it with enough water and a drop of oil.
- After dal is completely cooked add salt and mash it with wooden smasher or spoon.
- Serve with hot rice, ghee and pickle.
- Add ‘love’ to make this pappu taste ‘YUMMY’.
Lubna's Serving Suggestions:
Muddal Pappu + Hot Steamed Rice + Ghee + Aloo Fry + Avakaya (Mango Pickle) is considered as one of the most satisfying and comforting meal by Andhra People.
You can serve mudda pappu with chintapandu (tamarind) charu or tomato rasam.
Amount Per Serving: Calories: 55Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 253mgCarbohydrates: 8gFiber: 3gSugar: 1gProtein: 4g