Mudda Pappu is a classic Andhra comfort food — plain cooked toor dal served with steaming hot rice, ghee, and a side of pickle or curry. Despite its simplicity, it’s a staple in festive meals, daily lunches, and first solid foods for kids. Its mild, buttery taste pairs perfectly with tangy or spicy accompaniments.
Recipe
Ingredients
- Toor dal (Kandi Pappu) – 1 cup
- Water – 3 cups (for pressure cooking)
- Turmeric powder – ¼ tsp
- Red chilli powder – ½ tsp (adjust to taste)
- Salt – to taste
- Ghee – 1 tbsp (for serving)
Preparation Steps
- Wash Dal – Rinse toor dal 2–3 times until the water runs clear.
- Cook Dal – In a pressure cooker, add washed dal, turmeric, red chilli powder, and water. Cook for 3–4 whistles or until soft.
- Mash – Once pressure releases, mash the dal gently with a ladle.
- Add Salt – Mix salt after cooking (to avoid toughening the dal).
- Serve – Serve hot with steamed rice, ghee, and any pickle or vegetable fry.
Health Benefits
- Rich in Protein – Supports muscle growth and repair.
- Mild Spice Boost – Red chilli powder aids metabolism.
- Easily Digestible – Perfect for kids and elders.
- Good for Heart Health – Low in saturated fats.
- Packed with Micronutrients – Contains folate, iron, and potassium.
Tips
- Adjust chilli powder based on spice tolerance.
- Add chilli powder after cooking to keep its fresh color.
- Ghee balances the heat from chilli powder.
Variations
- Green Chilli Mudda Pappu – Add slit green chillies while cooking.
- Garlic Tempering – Temper with ghee, garlic, and curry leaves.
- Mixed Dal – Use toor dal and moong dal for extra softness.