Pappu Annam with Avakai Pickle

Instructions

1. 1

   Prepare Rice and Dal (10 minutes + 30 minutes soaking)

   • In a medium bowl, combine the Sona Masuri rice and Toor Dal.
   • Rinse them together under cool running water 3-4 times, until the water runs mostly clear.
   • Add fresh water to cover the rice and dal by at least an inch and let them soak for a minimum of 30 minutes. This step is crucial for a soft, creamy texture.
2. 2

   Pressure Cook the Mixture (15 minutes)

   • Drain the soaking water completely from the rice and dal mixture.
   • Transfer the soaked mixture to a 3-liter or larger pressure cooker.
   • Add 4 cups of fresh water, turmeric powder, and salt. Stir once to combine.
   • Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles.
   • After the last whistle, turn off the heat and allow the pressure to release naturally. This will take about 10-12 minutes.
3. 3

   Mash to a Creamy Consistency (3 minutes)

   • Once the pressure has fully released, carefully open the cooker lid.
   • The mixture should be very soft and mushy. While it is still hot, use a potato masher or the back of a sturdy ladle to mash the rice and dal thoroughly.
   • Continue mashing until you achieve a smooth, porridge-like consistency. If it seems too thick, stir in a little hot water to adjust.
4. 4

   Prepare the Tempering (Tadka) (2 minutes)

   • In a small pan (tadka pan), heat 2 tbsp of ghee over medium heat.
   • Once the ghee is hot, add the mustard seeds and wait for them to splutter.
   • Add the cumin seeds and let them sizzle for a few seconds.
   • Add the broken dried red chillies, fresh curry leaves, and asafoetida. Sauté for about 30 seconds until the curry leaves turn crisp and the chillies darken slightly. Be careful as the leaves will splutter.
5. 5

   Combine and Serve (5 minutes)

   • Immediately pour the hot tempering over the mashed pappu annam in the pressure cooker.
   • Mix everything together thoroughly until the tempering is evenly incorporated.
   • Serve the Pappu Annam hot, drizzled with the remaining 1 tbsp of ghee. It pairs perfectly with Andhra Avakai (mango pickle), papadams, or a simple vegetable fry.