The traditional Indian vegetarian meal which is simple, highly nutritious and comforting is the dal-chawal (lentil-rice) as known in N.India or pappu-annam as known to us Andhras, down south. No Indian meal is complete without the protein packed superfood, dal, which continues to be our culinary tradition throughout the length and breadth of the country since times unknown.
As its the dal month here at my site, today I am blogging a dal which is very dear to us Andhras, kandi pappu or yellow lentils. Yellow lentils, a major source of protein, form a part of the daily diet of the Andhra vegetarian meal. I have researched about these lentils and complied a list by which this lentil is known in other Indian languages.
- English â€“ Red Gram/yellow lentils
- Hindi -Arhar dal
- Bengali- Arhar dal
- Marathi- Tur Dal
- Gujarati- Tuver Dal
- Tamil- Thuvaram Paruppu
- Malayalam- Thvara Parippu
- Telugu – Kandi Pappu
- Kannada- Togri Bele
Mudda Pappu is the quintessential comfort food of Andhras. Pressure cooked tur dal, mashed and salted is served as a first course in the Andhra traditional meal, and is eaten mixed with hot steamed white rice, a dollop of ghee and the famous Andhra avakai (mango pickle). No words can describe the down to earth flavor of the dal and comfort of this delicious combination. Its sure manna from heaven!!
Preparation of ‘mudda pappu’ is very simple. When cooked right, these lentils which are chewy yet tender, are very flavorful and comforting. Traditionally, Indian toddlers and children are fed a nutritious diet of lentil and rice with a dollop of ghee (clarified butter) during their growing up years.