Mudda pappu
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Plain toor dal cooked soft and mashed with salt and turmeric, eaten with hot rice, ghee and avakaya.
Region: Andhra PradeshOccasion: Everyday; first course at weddings and feastsTime: 30 minServes: 4Vegetarian
Ingredients
- 1 cup toor dal (kandi pappu)
- 3 cups water
- ¼ tsp turmeric
- Salt to taste
- Ghee to serve
Method
- Wash the dal two or three times.
- Pressure-cook with water and turmeric for 4–5 whistles, until completely soft.
- Add salt and mash well with a wooden masher until smooth and thick.
- Serve hot over rice with a generous spoon of ghee and a piece of avakaya or gongura pachadi on the side.
History
Mudda means a lump or mass; the dal is cooked until it becomes a smooth mash. It is the simplest and most basic pappu in the Telugu kitchen.
Significance
Pappu-annam with ghee is one of the first foods given to children, and mudda pappu with avakaya is served at the start of wedding meals.