Mudda Pappu Recipe is a quintessential comfort food & the first course in any Andhra traditional meal, which is best savoured with rice & ghee.
1. Any amount of lentils can be cooked in this manner. Just maintain the 2:1 ratio of water to lentils described below.
2. The cooking time of dal can be slightly reduced if the lentils are soaked for 15-20 minutes before pressure cooking them.
3. Always add salt to the dal after it is cooked, otherwise the lentils will remain hard.
4. Cooking times will also vary depending on the age of the lentils, which affects their moisture content.
5. If adding lentils to a salad or if you desire a firmer textured lentil in your soup or stew, only cook them until they have a tender but firm texture.
6. Similarly split yellow moong dal (pesara pappu) can be cooked on the same lines as tur dal and eaten with white rice and ghee. Pesara pappu cooks faster.
7. Dry roasting lentils and then cooking them will give a nice aroma to the plain dal.
8. Never miss an opportunity to add more flavour to your lentils if you do not like it plain—they can take a LOT.