Munagaku Pappu is a traditional recipe from the Andhra Cuisine. Relish this glorious concoction of mashed dal with sprigs of Moringa leaves, tempered with fragrant jeera seeds and popping mustard seeds with spicy red chilli.
To make Munagaku pappu recipe, take a vessel and add the measured quantities of tuvar dal to it and place it inside a pressure cooker and turn on the stove.
Pressure cook for three to four whistles and turn off the stove.
Wash the drumstick leaves and add it to a wok and add two cups of water.
Tip in a chopped onion, tomato and a few garlic cloves to it.
Now add a few pinches of salt and half a teaspoon of turmeric and close the vessel with a lid.
Let it cook for five to seven minutes approximately.
Heat the wok again and tip in a teaspoon of ghee.
When it melts, add in a teaspoon of mustard seeds and jeera seeds to it.
When it starts spluttering, drop in one or two roughly torn dried red chilies to it.
Now add the par boiled drumstick leaves along with the veggies in it.
When the Drumstick leaves wilts, just pour in the boiled tuvar dal to it with a dash of salt.
Whisk the whole mixture together and let it boil for five minutes.
When it turns aromatic and reaches the right consistency turn off the stove.
Drizzle a spoon of ghee on top and serve it with hot steamed rice, gongura and pickle.
Serving Size 1 cup
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.