Another go to Andhra recipe from my mother-in-laws kitchen, Kandi podi is a lentil and spice mix that can be eaten with rice or other south indian breakfasts. It’s lovely spice mix thats stores well , it’s satiating and handy for busy day lunches !
Vegetarian | Vegan | GF
Serving Size : ~2 mason jar
Prep ⏰: 5 mins | Cook ⏰ : 10 mins
Ingredients
1 cup toor dal
1/4 cup moong dal
1/4 cup chana dal
1/4 cup urad dal
1 tsp cumin seeds
10-12 dry red chillies
2 tsp salt
1/2 tsp oil
1/4 tsp asafoetida
*Add horse gram to make it even more healthy
Instructions
In a pan, dry roast the lentils and cumin seeds separately until they turn golden brown and aromatic.
In the same pan, put oil and on low flame, sauté the dry red chillies and set it aside.
Allow all ingredients to cool down completely.
In a mixer grinder, grind red chillies and cumin seeds to fine powder.
Add in the lentils into the same mixer grinder and coarsely grind the mixture. You should be able to have a crunchy bite into the lentil powder
Add salt and hing and mix the powder well
Allow the mixture to cool completely before storing in an air tight container. It stores well for 2-3 months. Serve with some ghee and hot rice and enjoy !
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