Andhra Style Drumstick Dal Recipe | Healthy Munakkada Pappu
Drumstick Dal Recipe or Munakkada Pappu is one of the Andhra Style dal recipes with step by step image instructions along with essential tips.
South India is famous for its dal recipes whether it is sambar or mudda pappu they like to have protein-packed recipes.
Instead of making plain dal, it’s a good idea to add drumsticks in dal to make it nutritional as they help in increasing digestive power, help aid diabetic patients and build stronger bones.
Choosing the right drumsticks is important to have a good experience while chewing them. Based on the location they may vary in flavor. Many of us suggest we need to choose thin and tender variants, but I suggest thick and tender.
In many cases when we choose thick munakkada, we end up choosing mature ones. To choose tender we need to squeeze, the tender version is elastic and do not break.
As our version is not a sambar recipe, it’s a good idea to make thick version. This goes well with both steamed rice as well as Indian bread like chapati or pulka.
TIPS to make perfect Drumstick Dal Recipe:
- Tender drumsticks usually give a good taste, so while selecting check them by squeezing, if they break they are not tender.
- When tender drumsticks are overcooked, they tend to split so be careful.
- If you have chosen to cook hard drumsticks then they have to be cooked separately.
- When hard drumsticks are cooked, cook till their edges start splitting. Overcooking may ruin the Drumstick Dal Recipe.
- While cooking dal adding a pinch of turmeric powder and oil will make it cook faster.
- If dal is cooked for an extra whistle, it becomes soft so that we do not need to mash it.
Here are a few finger-licking recipes::
Drumstick Dal Recipe | Munakkada Pappu
Drumstick Dal Recipe or Munakkada Pappu is one of the Andhra Style dal recipes with step by step image instructions along with essential tips.
Ingredients
Measurement: 1 cup = 200 ml.
- Mulakkada/ drumsticks – 2 no.
- Kandipappu/ toor dal/ Yellow lentil – 2 cups
- Water – required quantity
- Onions – 1 cup
- Green chilies – 4 no.
- Tomatoes – 1 large bowl
- Coriander leaves – ¼ bowl
- Oil – 2 tbsp.
- Turmeric powder – ½ tbsp.
- Salt – 1½ tbsp.
- Red chili powder – ½ tbsp.
- Coriander leaves – 1 tbsp. to garnish
Temper Ingredients:
- Oil – 2 tbsp.
- Mustard seeds – ½ tbsp.
- Cumin seeds/ jeera – ¼ tbsp.
- Moong dal – 1 tbsp.
- Garlic cloves – 15 no. crushed
- Dry red chilies – 5 no. small size
- Curry leaves – 2 tbsp.
Instructions
- Clean yellow lentils and transfer to a pressure cooker.
- Add onions, tomatoes, coriander leaves, turmeric powder, red chillies, little oil and water.
- Pressure cook for 3-4 whistle blows so that all ingredients are mashed up while pressure cooking.
- Meanwhile, let’s prepare drumsticks. Put munakkada, salt and water and boil them till they turn soft.
- Once dal is cooked, add salt, red chilli powder and mulakkada along with stock in a pressure cooker and keep aside.
- In pan heat oil, add mustard and cumin seeds.
- Once mustard seeds start spluttering add moong dal, crushed garlic, curry leaves and dry red chillies.
- Put temper into Munakkada Pappu and garnish with coriander leaves.
Recipe Video
How to make Munakkada Pappu Recipe:
1. In a vessel, add 2 cups of yellow lentils and add an appropriate quantity of water to clean dal.
2. Transfer the above dal to a pressure cooker and add onions, red chilies and tomatoes.
3. Continue adding coriander leaves, 2 tbsp. oil, ½ tbsp. turmeric powder and 2 glasses of full water.
4. Usually, three whistle blows are required to cook dal, an extra whistle blow will make dal soft which does not require mashing it.
5. In another vessel, add drumsticks, a glass full of water, ½ tbsp. salt and boil by covering them with a lid till they turn soft.
6. Drop cooked Mulakkada along with stock into dal and mix.
7. Sprinkle Red chili powder and salt, mix well and keep aside.
Tempering Munakkada Pappu:
1. Heat oil in a Kadai, add mustard seeds, cumin seeds and moong dal.
2. Add crushed garlic cloves and sauté for a while till mustard seeds start spluttering.
3. Continue adding dry red chilies and curry leaves, sauté for a while.
4. Transfer Mulakkada Pappu into this temper and garnish with coriander leaves.
