Pappu Annam
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Rice and Dal (10 minutes + 30 minutes soaking)
- b.In a medium bowl, combine the Sona Masuri rice and Toor Dal.
- c.Rinse them together under cool running water 3-4 times, until the water runs mostly clear.
- d.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
Step 2
- a.Pressure Cook the Mixture (15 minutes)
- b.Drain the soaking water completely from the rice and dal mixture.
- c.Transfer the soaked mixture to a 3-liter or larger pressure cooker.
- d.Add 4 cups of fresh water, turmeric powder, and salt. Stir once to combine.
- e.Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles.
- f.After the last whistle, turn off the heat and allow the pressure to release naturally. This will take about 10-12 minutes.
- 3
Step 3
- a.Mash to a Creamy Consistency (3 minutes)
- b.Once the pressure has fully released, carefully open the cooker lid.
- c.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.
- d.Continue mashing until you achieve a smooth, porridge-like consistency. If it seems too thick, stir in a little hot water to adjust.
- 4
Step 4
- a.Prepare the Tempering (Tadka) (2 minutes)
- b.In a small pan (tadka pan), heat 2 tbsp of ghee over medium heat.
- c.Once the ghee is hot, add the mustard seeds and wait for them to splutter.
- d.Add the cumin seeds and let them sizzle for a few seconds.
- e.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
Step 5
- a.Combine and Serve (5 minutes)
- b.Immediately pour the hot tempering over the mashed pappu annam in the pressure cooker.
- c.Mix everything together thoroughly until the tempering is evenly incorporated.
- d.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest texture, use a 1:1 ratio of rice to dal.
- 2Soaking is non-negotiable for a soft, melt-in-your-mouth consistency.
- 3Always mash the mixture while it's hot. It becomes difficult to get a smooth texture once it cools.
- 4Use high-quality ghee for the best aroma and flavor; it's the star of the dish.
- 5If the mixture is too thick after mashing, stir in some hot water until you reach your desired consistency.
Adapt it for your goals.
Vegetable Pappu Annam
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.
Spicier VersionSpicier Version
Add 1-2 slit green chillies during pressure cooking and a pinch of red chilli powder to the tempering for extra heat.
Different DalDifferent Dal
While Toor Dal is traditional, you can also make this with Moong Dal for a lighter, even more easily digestible version.
Why this is on our healthy list.
Complete Protein Source
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.
Easy to Digest
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.
Rich in Fiber
Toor dal is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Frequently asked questions
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.