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A simple and comforting Andhra staple, this thick, creamy lentil dish is made with toor dal and ghee. It's the ultimate comfort food, perfect with hot rice and a dollop of avakai pickle.
Prepare the Dal
Pressure Cook the Dal
Mash and Season
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A simple and comforting Andhra staple, this thick, creamy lentil dish is made with toor dal and ghee. It's the ultimate comfort food, perfect with hot rice and a dollop of avakai pickle.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 205.26 calories per serving with 9.27g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Serve
For a subtle garlic flavor, add 2-3 lightly crushed garlic cloves along with the dal while pressure cooking. Remove them before mashing.
While not traditional for Mudda Pappu, you can add a simple tadka. Heat 1 tsp of ghee, splutter 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, and 1-2 dried red chilies. Pour this over the finished dal.
To make this recipe vegan, substitute the ghee with a neutral-flavored vegetable oil or a vegan butter alternative. The flavor profile will change slightly.
Toor dal is a fantastic source of plant-based protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Rich in dietary fiber, this dal aids in maintaining a healthy digestive system, preventing constipation, and promoting the growth of beneficial gut bacteria.
Lentils are a good source of B-vitamins, particularly folate (B9), which is crucial for cell growth, DNA formation, and preventing certain birth defects.
The combination of complex carbohydrates and protein in lentils provides a steady release of energy, helping to keep you full and energized for longer periods.
Mudda Pappu is a traditional and elemental dish from Andhra Pradesh, India. 'Mudda' means a lump or a thick paste, and 'Pappu' means dal. It is a simple preparation of plain cooked and mashed toor dal, seasoned only with turmeric, salt, and a generous amount of ghee.
Unlike most other Indian dal recipes, Mudda Pappu does not contain any tempering (tadka), onions, tomatoes, ginger, garlic, or other spices. Its beauty lies in its simplicity, highlighting the pure flavor of the lentils and ghee.
Yes, Mudda Pappu is very healthy. It is rich in plant-based protein and dietary fiber from the lentils. Ghee provides healthy fats. It is easy to digest and is often considered a comforting, nourishing food, especially for children and those recovering from illness.
One serving of Mudda Pappu (approximately 1 cup or 180g) contains around 250-280 calories. The exact count can vary based on the amount of ghee used.
Absolutely. You can cook the soaked dal in a regular pot on the stovetop. It will take longer, around 45-60 minutes, and you'll need to monitor the water level. Cook until the dal is completely soft and mushy before mashing.
Store leftover Mudda Pappu in an airtight container in the refrigerator for up to 2-3 days. It will thicken upon cooling. To reheat, add a splash of hot water and warm it in a pan on the stovetop or in the microwave, stirring well to restore its creamy consistency.