Mudda Pappu Recipe is one of the South Indian Andhra Recipe usually made with Tur dal (kandhi pappu in Telugu) or red gram lentil. It is one of the protein-rich recipes, no Andhra thali is complete without this recipe.
Andhra people believe that Mudda Pappu recipe and avakai pacchadi (mango pickle) is the best combination. I have seen many people like to add one spoon of ghee along with this combination as it enhances the flavor of this recipe. Preparation of Andhra Mudda Pappu is very simple and needs very fewer ingredients.
From many years Andhra people feed their child with this recipe combined with ghee to grow their child mass as its rich in protein and its natural food. The secret behind adding ghee with this dal recipe is protein need the little amount of fat to get digested.
In South India, never Andhra thali is fulfilled without this recipe in it. Usually, there will be rice, dal, pickle, curd, papad etc. Andhra people like to have nutritious food so they include min 2-3 varieties of curries and at last, have curd to digest easily.
Kandipappu/ yellow gram – 100 gms.
Salt – ½ tsp.
Turmeric powder – 1 pinch
Water – 250 ml.
Coriander leaves – 1 tsp.
How to Make Mudda Pappu:
- Take yellow gram in a vessel and add 250 ml of water and boil it in a pressure cooker.
Tip 1: In order to cook dal faster you can soak them 15-20 minutes before cooking
2: If you want softer dal then we need to add salt immediately after cooking.
3: You can use split moong dal/pesara pappu (in telugu) as alternative to yellow gram. Many people believe that moong dal is cooling substance during summer.
- Once its cooked well, mash it with dal masher by adding turmeric powder and salt.
- Garnish with coriander leaves.
- Mudda pappu goes well with mango pickle and ghee.