South Indian

Mudda Pappu (Andhra Plain Toor Dal)

Name: Mudda Pappu (Andhra Plain Toor Dal)
Total time: 30 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1.5 cups toor dal; 4 cups water; 1/2 tsp turmeric; 2 green chilies; 3 tbsp ghee; 4 garlic cloves, crushed; 1 tsp cumin seeds; 2 dried red chilies; 1 tsp salt

Ramya R. @ramya_r

Mudda Pappu (Andhra Plain Toor Dal) is South Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the protein alongside. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

30 min Easy Diabetic friendly High fiber Vegetarian Halal Gluten free Pescatarian

Ingredients

Serves

The quantities follow this count.

1.5 cups toor dal
4 cups water
1/2 tsp turmeric
2 green chilies
3 tbsp ghee
4 garlic cloves, crushed
1 tsp cumin seeds
2 dried red chilies
1 tsp salt

How to cook it

Rinse the toor dal and pressure cook it with the turmeric, green chilies, and water until very soft, about 4 whistles.
Mash the cooked dal well with the back of a ladle until smooth and slightly thick, adjusting with hot water if needed, then stir in the salt.
Heat the ghee in a small pan and let the cumin seeds, dried red chilies, and garlic sizzle until the garlic turns golden.
Pour the tempering over the mashed dal and stir through.
Serve mudda pappu warm, mashed together with hot rice and a spoon of ghee, the everyday Andhra comfort plate.

Watch how to cook Mudda Pappu (Andhra Plain Toor Dal)

Someone making it start to finish, so you can see what the steps look like.

Perfect MUDDAPAPPU|AndhraStyle Mudda Pappu|ఈ విధంగా ముద్ద పప్పు చేస్తే పసిపిల్లకి కూడా ఎంతో ఆరోగ్యం Play the video

Serve it with

A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Mudda Pappu (Andhra Plain Toor Dal), read from the same composition Dinejot builds a real meal from.

What it is eaten with
- Bajra Bhakri (Pearl Millet Flatbread)
  
  35 min
The sharp little thing
- Coconut Chutney
  
  15 min
Something cool and fresh
- Fried Vadam
  
  10 min

A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Mudda Pappu (Andhra Plain Toor Dal) carries dairy. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Mudda Pappu (Andhra Plain Toor Dal)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Adai (Tamil Nadu Multi-Lentil Dosa)
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 220 kcal
Protein: 10 g
Carbs: 24 g
Fat: 9 g
Fiber: 6 g
Sugar: 2 g
Sodium: 480 mg
Saturated fat: 5 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Mudda Pappu (Andhra Plain Toor Dal) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.