Dine with Danika


Indian traditional mudda pappu with potato fry - a simple yet tasty recipe.

♥♥Happiness comes in many forms and one of them is having plate / mouth full of

→ Mudda pappu (plain cooked toor dal)

→ Aloo vepudu (potato fry)

→ Vedi annam (hot rice)

→ Neyyi (ghee/ melted butter) .... Brings back so many childhood memories!!! Simple n easy lunch n delicious... Missing childhood n amma food..


Ingredients for Mudda Pappu

  • Yellow lenthils / Toor Dal  - 1 tea glass 
  • Water - 2 tea glass
  • Turmeric Powder - 1/2 teaspoon
  • Salt to taste

Preparation Method

  • In a pressure cooker add yellow lentils and water.
  • Do not add too much water. Only add the amount of water required to let the dal cook properly. Mudda pappu means daal which is not too liquid in consistency.
  • Boil it for 2 whistles. Once he pressure cooker is ready to open, add turmeric and salt and mix it, if it is hard add some water while mixing.
  • Mudda Pappu tastes very good with Ghee / Clarified butter.

Ingredients for Aloo Fry / Potato Fry:

  • 2 medium sized potatoes
  • 4 tbsp oil
  • ½ tsp red chilli powder
  • salt to taste

Preparation Method

  • Firstly, peel the potatoes and cut into small cubes
  • Soak the chopped potato pieces in cold water for 5 minutes to get rid of extra starch.
  • Further, heat pan and add oil, once the oil turns hot, add in the chopped potato into it.
  • Stir and spread the potatoes gently making sure to coat it with oil.
  • Fry for 2-3 minutes on medium flame without disturbing.
  • Further, stir occasionally for even cooking of potatoes.
  • Make sure to fry on medium flame else potatoes will not cook from inside and turn crispy.
  • Also note not to over mix as they turn to be soft and sticky.
  • Fry the potatoes till it turns golden brown in colour from all the sides.
  • Switch off the flame and sprinkle chilli powder and salt to taste.
  • Mix immediately making sure to coat evenly.