An Andhra dish from my mother-in-laws kitchen, Kandi pachadi is a toor dal (lentil) chutney thats eaten with rice. It’s a break from usual chutneys and nice addition to festive
lunches !
Vegetarian | Vegan | GF
Serving Size : 1 cup
Prep ⏰: 5 mins | Cook ⏰ : 10 mins
Ingredients
3/4 cup toor dal
1/2 tsp cumin seeds
10-12 dry red chillies
1/2 tsp salt
water
For Tempering
1 tsp channa dal
1 tsp curry leaves
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp oil
Instructions
In a pan, dry roast the toor dal, red chillies and cumin seeds until toor dal turn golden brown and aromatic.
Allow all ingredients to cool down completely.
In a mixer grinder, add about 1/2 tsp of salt and grind the mixture to coarse powder.
Add 2-3 tsp of water and pulse grind the mixture. Add 1 tsp of water at a time while pulse grinding so that the chutney remains thick and doesn’t turn watery. Set it aside.
In a same pan, heat oil and add channa dal. Once the dal turns golden brown, add mustard seeds, curry leaves , asafetida. Once the mustard seeds crackle, remove from heat and add it to the toor dal mixture. Mix well and serve with some ghee and hot rice and enjoy !
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