Plain Toor Dal

8 Dec

Muddha Pappu/ Mudda Pappu


Toor Dal/ Kandi Pappu 1 cup
Pure Ghee 1 tbsp
Salt to taste

Method of preparation:

Wash dal thrice and pressure cook in 1 1/2-2 cups of water for 3 whistles.
Alternatively you can cook the dal on stove which takes about 45 minutes.
Dal should be thoroughly cooked and thick in consistency.

Remove the cooked dal, add sufficient salt and mix well.
Mash the dal a little with the back of spatula.
Combine few scoops of mashed dal with steamed rice and good amount of pure ghee.
Make round balls with the rice and serve hot with crispy papad or fried sabudana fritters (vadiayalu).

Notes: You can also serve the plain dal with mango pickle or fried curd chillies.


3 Responses to “Plain Toor Dal”

  1. Siri December 8, 2007 at 3:06 pm #

    Mudda pappu & Avakaya lo unna sukham, yendulonu ledu sumandi!..:))

    ~ Siri

  2. Linda December 9, 2007 at 7:52 am #

    They look beautiful,Raji. Thanks so much for sending these mudda pappu to JFI Toor Dal! 🙂


  1. Sorrel Leaves Stew » Talimpu - July 20, 2010

    […] and briefly fried before slowly cooking in stew. Sorrel leaves stew is served with steamed rice and plain toor dal or with steamed rice and dollop of ghee. Makes: around 2 Cups of Sorrel Leaves […]

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