Mudda pappu | How to make Mudda pappu

By Tanuja G  |  21st Nov 2015  |  
5.0 from 1 review Rate It!
  • Mudda pappu, How to make Mudda pappu
Mudda pappuby Tanuja G
  • Prep Time

    0

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

10

1





About Mudda pappu

Mudda in Telugu means a lump. This is the simplest dal that can ever be prepared, it can be mixed directly with rice or mixed as a supplement along with various kinds of rasam, charu, pacchi pulusu varieties. In rural Telangana region, jowar rotis and white rice are eaten with mudda pappu and pacchi pulusu. When mixed with rice, a dash of ghee/white butter enhances the taste exponentially.

Mudda pappu is one dish which makes its accompaniments tastier. With the right mix of flavours, Mudda pappu has always been everyone's favourite. This recipe by Tanuja G is the perfect one to try at home for your family. The Mudda pappu recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mudda pappu is few minutes and the time taken for cooking is 10 minutes. This is recipe of Mudda pappu is perfect to serve 4 people. Mudda pappu is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mudda pappu. So do try it next time and share your experience of cooking Mudda pappu by commenting on this page below!

Mudda pappu

Ingredients to make Mudda pappu

  • 2 cups of toor dal
  • A pinch of turmeric
  • Salt to taste

How to make Mudda pappu

  1. Clean and wash the toor dal.Soak it for an hour.
  2. Put the dal in a cooker along with turmeric powder and a little water. Pressure cook this till 1 whistle blows.
  3. Once the pressure releases, mash the dal, add salt as per taste and mix it well.
  4. Simmer this dal to get a desired consistency, usually mudda pappu is a little thick than regular dal. So, make sure to add enough water while boiling the dal.
  5. A simple tadka with mustard/cumin seeds, curry leaves can be added to the dal, however this is optional.

My Tip:

Though the dal looks a little runny in the initial few minutes, it gets thicker once it cools down. During winters, add a few peppercorns to the tadka to make it more hot.

Reviews for Mudda pappu (1)

Sukhmani Bedi2 years ago

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