Moms Kitchen - Andhra Recipes

Moms Kitchen - Andhra Recipes

June 04, 2007



Mudda Pappu (Toor Dal)

This is termed to be andhra delicacy served first during any meal. Steamed rice with mudda pappu, avakayi and ghee, this has always remained my all time favourite since childhood. Simple and easy to cook too. Soft cooked rice with a dollop of ghee and mudda pappu is a nutritious meal for kids. This can also be cooked using pesarapappu/yellow split moong dal. Here it goes ....

We need ....

Kandipappu/Toor Dal/Red Gram Dal - 1 cup

Water - 2 cups

Oil - 1 tsp

Turmeric - 1/4 tsp

Salt to taste

1. Wash dal and soak in 2 cups of water for 15 mts. Soaking helps dal cook faster.

2. Pressure cook till 3-4 whistles or till the dal is soft.

3. Once the pressure goes off, remove the lid, add salt and mash well.

4. Serve with hot steamed rice a dollop of ghee (clarified butter), avakayi with papad or vadiyalu as accompaniment.


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5 Comments:

At June 4, 2007 at 2:10 PM , Anonymous Indira said...

A classic Andhra recipe, mudda pappu in papad looks irresistible, Sowjanya.

 
At June 4, 2007 at 2:44 PM , Blogger Jyothi said...

That avakai looks dangerous but taste is heavenly. This combo of mudda pappu and avakai, all time favorite. Right? looks great buddy.

 
At June 4, 2007 at 5:55 PM , Blogger Sowjanya said...

Thanks for dropping by Indira and jyothi.

 
At June 4, 2007 at 6:08 PM , Blogger Aruna said...

Hello, as Jyothi mentioned earlier I like the color of ur pickle, Nice mudda pappu :-)

themistressofspices.wordpress.com

 
At June 5, 2007 at 6:08 AM , Blogger Sowjanya said...

Thanks aruna.

 

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