Mudda Pappu | Gatti Pappu: Andhra-Style Plain Dal

Mudda Pappu is simple boiled and mashed Tuvar Dal that is perhaps the ultimate comfort food for Andhras, babies and adults alike.

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The name Mudda Pappu loosely translates to a “ball of dal” (mudda = ball, pappu = dal). This mellow dish is just plain tuvar dal (kandi pappu) boiled, mashed and seasoned with salt. The consistency of this dal is such that when you serve a ladle of this dal, it retains the shape of the ladle.

By default, Mudda Pappu Annam, the plain dal mixed with steaming hot rice and ghee, is the first course of any traditional Andhra meal. This vegetarian, gluten-free meal is also fed to babies and toddlers every day because it is very nutritious; an all-in-one meal that has carbohydrates, proteins, and good fat. 

Did you know that proteins need some amount of fat to digest well? That explains why Indian traditionally add a generous dose of neyyi or ghee to any form of dal/protein.

How to Make The Perfect Mudda Pappu

1. {Optional} Roasting the Tuvar Dal
   1. In a wok, over medium flame, dry roast 1/2 cup tuvar dal till it starts to change colour.
2. Transfer the tuvar dal to a vessel and add 1 cup water.
3. Let the dal soak for a minimum of 10 minutes. I usually soak it for 30 to 45 minutes because then the dal becomes really easy to cook.  
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4. Pressure cook the dal till it is of mashable consistency. It take about 4 to 6 whistles.
5. Let the pressure cooker cool and remove the dal from the cooker.
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6. Add some salt. If you are unsure if the dal has cooked completely, mash it before you add the salt. If it still needs a bit of cooking, add a touch of water and pressure cook it again. If you add salt, the dal will not cook easily. 
7. Using a heavy spoon mix the dal well so that it gets mashed well.
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8. Serve warm Mudda Pappu with hot steamed rice and ghee with Avakai, Nimmakaya or Nimmakaya Kharam on the side.

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This recipe was first published in May 2015 and has now been updated.

Recipe for Mudda Pappu | Gatti Pappu: The Andhra Tuvar Dal

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Mudda Pappu | Gatti Pappu: Andhra Style Plain Tuvar Dal

Aruna

Mudda Pappu, also called Gatti Pappu, is the plain boiled and mashed Andhra-style Tuvar Dal that is eaten with rice and ghee. Typically, we pair this mellow dal-rice with a spicy pickle like Avakai, or then with a Rasam. Mudda Pappu Annam is also used as food for toddlers.

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Accompaniment, Dinner, Lunch

Cuisine Andhra, Gluten Free, Indian, Telangana, Vegan, Vegetarian

Servings 4 People

Calories 60 kcal

Equipment

• Pressure Cooker
• Bowl – 1/2 Litre Capacity
• Spoon
• Wok (Optional, see instructions)

Ingredients

  

1x2x3x

• 1/2 Cup Tuvar Dal
• 1 Cup Water
• Salt to Taste

Instructions

 

{Optional} Roasting the Tuvar Dal

• In a wok, over medium flame, dry roast 1/2 cup tuvar dal till it starts to change colour.

Cooking the Mudda Pappu

• Transfer the tuvar dal to a vessel and add 1 cup water.
• Let the dal soak for a minimum of 10 minutes. I usually soak it for 30 to 45 minutes because then the dal becomes really easy to cook.
• Pressure cook the dal till it is of mashable consistency. It takes about 4 to 6 whistles.
• Let the pressure cooker cool and remove the dal from the cooker.
• Add some salt and mix the Mudda Pappu well so that it gets mashed.
• Serve hot Mudda Pappu with steamed rice and ghee with Avakai, Nimmakaya or Nimmakaya Kharam on the side.

Nutrition

Calories: 60 kcalCarbohydrates: 11 gProtein: 4 gFat: 1 gSodium: 163 mgPotassium: 1 mgFiber: 3 gSugar: 1 gCalcium: 12 mgIron: 1 mg

Keyword Gatti Pappu, Mudda Pappu, Plain Andhra Tuvar Dal, Plain Dal

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