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Pappu Annam is the quintessential Andhra comfort food, a heartwarming blend of creamy lentils (pappu) and soft-cooked rice (annam). Seasoned with a fragrant ghee tempering, this simple, wholesome dish is incredibly satisfying and easy to digest, making it a beloved meal for all ages.
Prepare Rice and Dal (10 minutes + 30 minutes soaking)
Pressure Cook the Mixture (15 minutes)
Mash to a Creamy Consistency (3 minutes)
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Pappu Annam is the quintessential Andhra comfort food, a heartwarming blend of creamy lentils (pappu) and soft-cooked rice (annam). Seasoned with a fragrant ghee tempering, this simple, wholesome dish is incredibly satisfying and easy to digest, making it a beloved meal for all ages.
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 403.3 calories per serving with 13.3g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka) (2 minutes)
Combine and Serve (5 minutes)
Add 1/2 cup of finely chopped vegetables like carrots, beans, or peas along with the rice and dal before pressure cooking for added nutrition.
Add 1-2 slit green chillies during pressure cooking and a pinch of red chilli powder to the tempering for extra heat.
While Toor Dal is traditional, you can also make this with Moong Dal for a lighter, even more easily digestible version.
The combination of rice (a cereal) and dal (a legume) provides all the essential amino acids, making it a complete protein source, crucial for muscle repair and growth.
The soft, mushy texture and simple ingredients make this dish very gentle on the stomach. It's often given to children, the elderly, or those recovering from illness.
Toor dal is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
One serving (about 1.5 cups or 310g) of Pappu Annam contains approximately 450-500 calories, primarily from carbohydrates, protein, and healthy fats from ghee.
Yes, it's a balanced and wholesome meal. The combination of lentils and rice provides complete protein. It's rich in fiber, easy to digest, and provides sustained energy. Using ghee in moderation adds healthy fats.
Absolutely. Cook the soaked rice and dal in a heavy-bottomed pot with a lid. It will take longer, about 40-50 minutes, and you may need to add more water. Cook until the mixture is very soft and mushy before mashing.
Sona Masuri is the traditional choice as it cooks up soft and slightly sticky. However, any short-grain or medium-grain white rice will work well. Avoid long-grain rice like Basmati, which stays separate when cooked.
Yes, Pappu Annam can be stored in an airtight container in the refrigerator for up to 2 days. It will thicken upon cooling. Reheat it on the stovetop or in the microwave, adding a splash of hot water to restore its creamy consistency.