Pappu and Parathas in Medieval India
Pappu and Parathas in Medieval India Pappu or Dal Pappu is just Telugu for Dal . What is Dal? It is simply pulses! Pigeon Peas, Chickpease, Green Gram Beans, they are all Pulses. When these pulses are cooked with water, they become soft, and that cooking is Dal or Pappu. The word Dal comes from the Sanskrit word dAlita meaning "split", as you would have to spli most of these pulses and unhusk them to be used in cooking. One of the earliest mentions of such Dal or Pappu comes from the Manasollasa , a book by the 12th Century Chalukyan king Someshwara . Manasollasa is a compendium of all delights a king takes part in, and one of that includes a chapter on food, approproately called Annabhoga . The Annabhoga in the original Sanskrit can be found here: https://archive.org/details/in.ernet.dli.2015.280843/page/n161/mode/2up?view=theater (pg 162 on the archive bar) I wrote this on May 7th, 2024, and as of now I haven't translated the Annabhiga fully. I have began...