South Indian
Mudda Pappu (Andhra Plain Toor Dal)
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.
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
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.
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.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
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.
| 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
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Pulses and Dairy
- How this was set
- Hand audited
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.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on toor dal, garlic, and ghee.
From the same kitchens
More cooking from South India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.