Ghee Mudda Pappu Gongura Annam

Ghee Mudda Pappu Gongura Annam is a dish that would appeal to many Andhras. This spicy, gooey one-pot meal combines the two traditional Andhra crowd pleasers of Mudda Pappu (Plain and simple boiled Tuvar Dal) and Gongura Pachadi with rice and oodles of ghee to make for a soul satisfying meal.

Pin

So I went to Visakhapatnam (Vizag) last week and one of the finds of this trip was this Ghee Mudda Pappu Gongura Annam. Whoever thought of this dish can only be called a genius. And here is why! In Andhra and Telangana, Gongura Pachadi is often served as a side to Mudda Pappu Annam | Gatti Pappu Annam (cooked and mashed tuvar dal mixed with rice). Many of us take a bit of the Gongura Pachadi, mix it into the Pappu Annam. This dish replicates this action and mixes the chutney into the dal rice to create a delicious one dish meal.

This dish is also called Ghee Gatti Pappu Gongura Annam.

Recipes for Rice Dishes

• Coconut and Mustard Rice | Kayi Sasive Chitranna | Ava Pettina Kobbari Annam
• Mujadara: Middle Eastern Lentils and Bulgur (or Rice)
• Nei Choru | Ghee Rice from Kerala
• Ava Pettina Pulihora | Tamarind Rice Flavoured with Mustard Paste

Pin

How to Make Ghee Mudda Pappu Gongura Rice

1. Making the Mudda Pappu | Gatti Pappu
   1. {Optional} Over low to medium heat, dry roast 1/2 cup tuvar dal for 2 or 3 minutes. The dal should just become aromatic but not change colour.
      Pin
      
   2. Add 1.5 cups water and pressure cook for 3 whistles.
      Pin
   3. Let the pressure cooker depressurize naturally.
   4. Take out the dal.
   5. Add some salt to it, and mix the cooked tuvar dal well with a ladle till it is completely mashed. Be careful about the amount of salt you use because the Gongura Pachadi will have salt too. 
      Pin
      
   6. Add 1/4 cup water so that the dal is of thick pouring consistency.
      Pin
2. Cooking the Rice
   1. Wash 1/2 cup rice well under running water.
   2. Add 1 cup water and pressure cook for 3 whistles.
      Pin
   3. Let the pressure cooker depressurize naturally.
   4. Take out the rice and mix it into the dal while it is still hot.
      Pin
3. Making the Ghee Mudda Pappu Gongura Annam
   1. In a heavy-bottomed vessel, heat 1 tbsp ghee. 
   2. Add 1/2 tsp mustards seeds and 1/2 tsp cumin seeds.
   3. Stir-fry till the mustard seeds crackle.
      Pin
   4. Now add a few curry leaves and 1/4 tsp turmeric powder and mix well.
      Pin
   5. Turn off the heat.
   6. Add the dal-rice mix and mix well.
      Pin
   7. If needed, add a bit of water and mix well to adjust to dropping consistency.
   8. Now add 1 tbsp Gongura Pachadi and mix well.
      Pin
   9. Finally add 1 tbsp ghee and mix well.
      Pin
4. Serve the hot Ghee Mudda Pappu Gongura Annam immediately with some papad or Vadiyalu.

Pin

Recipe for Ghee Mudda Pappu Gongura Annam

Pin

Ghee Mudda Pappu Gongura Annam

Aruna

Ghee Mudda Pappu Gongura Annam is a quick one dish meal that combine two traditional Andhra comfort foods; Mudda Pappu Annam and Gongura Pachadi.

Mudda Pappu Annam (also called Gatti Pappu Annam) is essentially plain boiled and mashed tuvar dal mixed into cooked rice and topped with ghee; and Gongura Pachadi is the famous Andhra chutney made with Sorrel leaves.

So this dish is essentially Gongura Pachadi mixed into tempered dal rice that also has a generous amount of ghee.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Brunch, Dinner, Lunch

Cuisine Andhra, Indian, Telangana, Vegetarian

Servings 2 People

Equipment

• 2 Steel Vessels (1/2 Litre Capacity)
• 1 Heavy-bottomed vessel or kadhai
• Ladle
• Spoon
• Pressure Cooker

Ingredients

  

1x2x3x

• 1/2 Cup Tuvar Dal
• 1/2 Cup Rice
• 1 tbsp Gongura Pachadi
• 1 tbsp Ghee
• Salt to Taste
• Water

For Tempering

• 1 tbsp Ghee
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1/4 tsp Turmeric
• A Few Curry Leaves

Instructions

 

Making the Mudda Pappu | Gatti Pappu

• {Optional} Over low to medium heat, dry roast 1/2 cup tuvar dal for 2 or 3 minutes. The dal should just become aromatic but not change colour.
• Add 1.5 cups water and pressure cook for 3 whistles.
• Let the pressure cooker depressurize naturally.
• Take out the dal.
• Add some salt to it, and mix the cooked tuvar dal well with a ladle till it is completely mashed. 

  Be careful about the amount of salt you use because the Gongura Pachadi will have salt too.
• Add 1/4 cup water so that the dal is of thick pouring consistency.

Cooking the Rice

• Wash 1/2 cup rice well under running water.
• Add 1 cup water and pressure cook for 3 whistles.
• Let the pressure cooker depressurize naturally.
• Take out the rice and mix it into the dal while it is still hot.

Making the Ghee Mudda Pappu Gongura Annam

• In a heavy-bottomed vessel, heat 1 tbsp ghee.
• Add 1/2 tsp mustards seeds and 1/2 tsp cumin seeds.
• Stir-fry till the mustard seeds crackle.
• Now add a few curry leaves and 1/4 tsp turmeric powder and mix well.
• Turn off the heat.
• Add the dal-rice mix and mix well.
• If needed add a bit of water and mix well to adjust to dropping consistency.
• Now add 1 tbsp Gongura Pachadi and mix well.
• Finally add 1 tbsp ghee and mix well.

Serving Instructions

• Serve the hot Ghee Mudda Pappu Gongura Annam immediately with some papad or Vadiyalu.

Keyword Gatti Pappu, Gatti Pappu Annam, Ghee Gatti Pappu Annam, Ghee Mudda Pappu Annam, Ghee Mudda Pappu Gongura Annam, Gongura Pachadi, Mudda Pappu, Mudda Pappu Annam, Neyyi Mudda Pappu Annam, Neyyi Mudda Pappu Gongura Annam

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!