A traditional recipe in some parts of Andhra Pradesh. Typically it is made with Thotakura (Amaranth) but its not easily available outside India. Spinach is a good substitute. The word “mudda” means very less liquid and pulp like consistency. Its best served with hot rice and ghee, yogurt rice, crispy poori etc. Its often made during festivals and special occasions. In Rayalseema region (a part of Andhra Pradesh), this dal is used as a stuffing in baksham (poli) too.
- Toor dal / kandhi pappu – three-fourth cup
- Chopped spinach / pala kura / palak – one and half cup
- Red chilli powder – three-fourth tsp
- Pepper powder – less than one-fourth tsp
- Salt – to taste
- Turmeric – one big pinch
- Tamarin pulp – two tsp
- Whole wheat flour / godama pindi – three tbsp
- Oil – two tbsp
- Jeera / cumin / jelakara – half tsp
- Mustard / avalu – half tsp
- Urad daal / mina pappu – half tsp
- Asfotedia – a pinch
- Curry leaves – few
Wash the toor dal and soak in water for 15 mins. In a pressure cooker, add soaked toor dal, spinach and just enough water to the dal till it is immersed. Pressure cook for three whistles. Once pressure is released, remove the lid. Mash the dal. Add red chilli powder, salt, tamarind pulp, turmeric and mix well. On the other side of the burner, in a hot pan, add oil, mustard seeds, jeera, urad dal, asafoetida , curry leaves and pepper powder.
Once mustard seeds crack, add whole wheat flour. Fry on low flame until light brown. Transfer this to the dal and mix well. Boil the dal for 2 mins on low flame.
Turnoff and ready to serve with rice and ghee. Enjoy…