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Making of Dal Rice or Pappu mammu

posted 25 Mar 2014, 09:17 by R A   [ updated 25 Mar 2014, 09:19 ]
We always have had hearty laugh whenever we watch the movie Shivaji where Rajini Kanth feeds Shreya Pappu mammu, or Pappu Buva. I have always wondered whats so special in that pappu mammu which we regularly feed our kids right from the time they learn to eat solids. But when I got to know about the making of this Dal rice I was a bit surprised. Tried it a few days ago and was a bit apprehensive about making it again because kids did not say yes or no to it. But when I asked them whether to make it again they nodded their heads for a big yes and here it is how I made it. Slight alterations from the original recipe that was given in a magazine. 

Raw Rice - 1 cup
Thuvar Dal - 1/2 cup
Onion - 2 nos
Tomato - 2 nos (optional) 
Garlic cloves - 4 
Ginger grated - 1 tsp
Salt to taste
Ghee - 8 tbsp
Cloves - 2 nos
Coriander leaves finely chopped - 1/2 cup
Mustard seeds - 1/2 tsp
Jeeragam - 1 tsp
Turmeric powder - 1/2 tsp
Green Chillies - 1 no

In a pressure cooker or pressure pan heat 2 tbsp of ghee and add mustard seeds when it splutters add jeeragam, cloves, chopped green chillies, chopped garlic, grated ginger, finely chopped onion and saute well in medium flame. Wash and soak the rice and dal separately for 15 mins before cooking. Drain the water from rice and dal and add it to the cooker. Add turmeric powder, salt and add 3 1/2 cups of water. (Use 3 litre cooker). Cook it for 5 or 6 whistles. Open and mix and mash well. Add finely chopped coriander leaves and ghee. Makes a wonderful breakfast. Serve it hot with Tomato Kozhambu