Mudda pappu means daal which is not too liquid in consistency. Add a tadka of mustard seeds, cumin seeds, red chilies and curry leaves in a little oil to this dal. If you like tomato, add tomato to the tadka, and let the tomato cook for a while and then transfer the tadka with tomato into the dal.
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.
Probably the best way to savour mudda pappu annam is to have each mouthful with a spicy pickle such as Avakaya along with it. Rasam or Charu is also an excellent accompaniment to Mudda Pappu Annam. It does not really matter what type of rasam but I love pepper rasam with some mudda pappu mixed in it and a pappad or an omelette on the side.
This traditional Indian vegetarian meal known as pappu-annam as we call it at home or as dal-chawal in North India is simple, highly nutritious and comforting. Indian toddlers and children are fed a nutritious diet of lentil and rice with a dollop of ghee (clarified butter) during their growing years.