Steamed Basmati Rice, Cabbage Pachadi and Muddapappu

Ingredients

• 250 g Cabbage (finely shredded or chopped)
• 2 tbsp Sesame Oil (divided)
• 1.5 tbsp Chana Dal
• 1.5 tbsp Urad Dal (divided)
• 4 pcs Dried Red Chilies (adjust to taste)
• 1 tsp Tamarind Paste (or a small marble-sized ball of whole tamarind)
• 0.75 tsp Salt (or to taste)
• 0.5 tsp Mustard Seeds
• 0.25 tsp Hing
• 1 sprig Curry Leaves
• 0.25 tsp Jaggery (grated, optional)
• 2 tbsp Water (as needed for grinding)

Instructions

1. 1

   Roast Lentils & Sauté Cabbage

   • Heat 1 tbsp of sesame oil in a pan over medium-low heat.
   • Add 1.5 tbsp chana dal, 1 tbsp urad dal, and the dried red chilies. Roast for 2-3 minutes, stirring continuously, until the dals turn golden brown and aromatic. Be careful not to burn them.
   • Add the shredded cabbage and a pinch of salt. Sauté for 5-7 minutes until the cabbage wilts, turns translucent, and its raw smell disappears. It should still have a slight crunch.
   • Turn off the heat and let the mixture cool down completely before grinding.
2. 2

   Grind the Pachadi

   • Transfer the cooled cabbage and lentil mixture to a blender or mixie jar.
   • Add the tamarind paste, salt, and optional jaggery.
   • Pulse a few times without water to break down the ingredients coarsely.
   • Add 1-2 tablespoons of water, only if necessary, and grind to a coarse, thick paste. Avoid over-grinding into a smooth puree.
3. 3

   Prepare the Tempering (Tadka)

Ingredients

• 1 cup Toor Dal (Also known as Kandi Pappu)
• 3 cup Water (For pressure cooking)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Hing (Optional, for flavor and digestion)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Ghee (For serving)

Instructions

1. 1

   Prepare the Dal

   • Rinse 1 cup of toor dal under cool running water 3-4 times, until the water runs clear. This removes excess starch.
   • For a creamier texture and faster cooking, soak the rinsed dal in 2 cups of fresh water for 20-30 minutes. This step is optional but recommended.
2. 2

   Pressure Cook the Dal

   • Drain the soaked dal and transfer it to a 3-liter pressure cooker.
   • Add 3 cups of fresh water, 0.5 tsp turmeric powder, and 0.25 tsp hing (if using).
   • Secure the lid and pressure cook on medium-high heat for 4-5 whistles (about 15 minutes).
   • After the whistles, reduce the heat to low and let it simmer for 5 minutes before turning off the flame.
3. 3

   Mash to a Smooth Paste

   • Allow the pressure to release naturally from the cooker. This is crucial for perfectly cooked dal.
   • Once the pressure has subsided, open the lid. The dal should be completely soft and mushy.
   • Add 1 tsp of salt. Using a traditional wooden masher (pappu gutti) or a sturdy whisk, mash the dal vigorously while it is still hot until it forms a smooth, thick, and creamy paste.
   • If the dal seems too thick, add a few tablespoons of hot water and mix well to reach the desired consistency. It should be thick like a paste, not runny.
4. 4

   Serve

   • Transfer the hot Muddapappu to a serving bowl.
   • Serve immediately with hot steamed rice, a generous dollop of ghee, and a side of Avakai (Andhra mango pickle) or any spicy chutney for a classic and comforting meal.