Monday, December 3, 2012

Kandi Pachadi / Lentil Chutney / Toor Dal Chutney

I love this recipe. Not just is it easy to make but tasty too. Also adds for a quick side dish. If you have another dish to make that goes with rice and easy and quick to make for a party, this is definitely the one. The added advantage is that you don't have to think twice when it comes to health or whether or not someone among the guests has food allergy. 

So here goes.............

Dry roast toor dal/ kandi pappu about a small glass ( glass used to drink tea, or you could take about a small cup. I guess this measurement would be universal). Once the dal turns golden brown, add about 5-6 red chillies ( the number of red chillies would be based on how spicy you want it to be ) and about 2 table spoons of jeera/ cumin seeds and roast the whole thing till the dal turns a shade more of brown ( make sure you don't burn the dal ).

Let it cool and grind the whole thing by adding enough salt, about a table spoon of it ( if the salt is less, you can add more later, but adding more in the beginning would make the dish very salty and uneatable ) and 6-8 cloves of garlic. 

Once you grind the whole thing into powder, add enough water to it and grind it into paste. Make sure you don't keep the consistency very light, at the same time remember that the dal absorbs lot of water. So keep these two points in mind while making it into paste.

Now heat oil ( about 3-4 tabelspoons ) and add a pinch of hing/ asafoetida/ inguva and a tabelspoon each of urad dal/ minapappu, jeera/ cumin seeds/ jeelakarra,  rai/ avalu/ mustard seeds and once the dal turns golden brown, add curry leaves and now add the seasoning to the ground paste.

Have it with rice and ghee/ butter. 

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