Mudda pappu | How to make Mudda pappu

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ByTanuja G
Created on 21st Nov 2015
  • Mudda pappu, How to make Mudda pappu
Mudda pappuby Tanuja G
  • Mudda pappu | How to make Mudda pappu (14 likes)

  • 1 review
    Rate It!
  • By Tanuja G
    Created on 21st Nov 2015

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 an aromatic, flavorful and delicious dish which is very much popular in Telangana. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Mudda pappu is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Mudda pappu at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 10 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Mudda pappu by Tanuja G in step by step with pictures so you can easily learn how to cook the perfect Mudda pappu at your home without any difficulties. Mudda pappu is one of the representative dishes of Telangana which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time10mins
  • Serves4People
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.

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Sukhmani Bedi2 years ago
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