Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Dazzling Dals ~ Brinjal Dal (Vankaya Pappu)

Brinjal Dal mixed with Rice and Ghee (Vankaya Pappu Muddalu)

Traditionally in Nandyala, dal is usually prepared with less water. The idea is to make round balls of rice, dal and ghee called pappu mudda or amma/mama mudda . Mothers prepare this small rounds to feed children in our homes. Less water means tight dal means firm, round amma mudda.

We love this type of rice-dal muddas. For dal fans, this less water dal is a must try. You will be hooked, I promise. The taste is completely different from watery type of dal. There are some vegetables which suit this type of tight dal, and brinjal is one of them. Young, firm, white fleshed brinjals are cooked with toor dal and red chilli powder. The taste is really special and this traditional dal from Rayalaseema region is a must try for purple/green brinjal fans.

Firm, white fleshed purple brinjal pieces and Toor dal


½ cup of toor dal and 1½ cups of water
2 purple or green young, firm and white fleshed brinjals – cut to small pieces
1 onion – cut to chunks
½ tsp each – red chilli powder, turmeric and salt
2 marble sized tamarind pieces

Popu or tadka ingredients:
1 tsp of oil and
½ tsp each – chopped garlic, curry leaves, urad dal, cumin and mustard seeds

Take toor dal in a pressure cooker. Wash and drain. To this washed dal, add one and half cups of water. Also the brinjal, onion, red chilli powder, turmeric and tamarind. Mix with a spoon. Cover and pressure-cook to two or three whistles until the dal is cooked to fall-apart stage.

Once all the valve pressure is released, remove the lid. Add salt. With a wood masher or whisk, mash the dal to smooth consistency. Have a taste and adjust the salt level to your liking.

Now in a saucepan, heat oil to do the popu or tadka. Add and toast the popu ingredients in the order mentioned above starting with chopped garlic and the final item would be toasting the mustard seeds. When mustard seeds start to jump around, add the mashed dal to this popu. Mix and cover with a lid.

To serve, add a small cup of cooked rice to a plate. To it, add a tablespoon of ghee and a big ladle full of dal. Combine them all thoroughly. Shape the mixture into round balls using your hand. Place the rounds on a plate and enjoy. A side dish of curry/ papad/pickle will enhance the experience very much. Finish off the meal with a glass of buttermilk or yogurt and some fruit for dessert.

Brinjal Dal mixed with Rice and Ghee (Vankaya Pappu Muddalu)

Kitchen Notes:
From Telugu to English, Mudda = Round shape
Prepare this dal only with white fleshed, firm brinjals. Black seeded ones are not suitable and the dal will taste bitter.
We usually add red chilli powder to brinjal dal. Not that good with green chillies

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Toor Dal,Vankaya (Brinjal) (Wednesday March 7, 2007 at 6:52 pm- permalink)
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