Yum! Yum! Yum!

I got introduced to Kandi Chutney in my inter college days, they used to serve this in my college hostel in Nellore. Mom always makes chutneys with vegetables but never made with lentils. So i never got a chance to explore this. Usually this chutney comes handy when you don't have any vegetables (not even Onion, Tomato) at hand but need to make chutney. So this COVID quarantine is the perfect time that enforced me to try this chutney as I am out of vegetables. The recipe is very simple it was on hot seat on the menu today. It won everybody's heart, try this for yourself, it goes well with Idli, Dosa or White Rice. Here is the recipe, Njoy!

Kandi Pachadi

Ingredients:
Toor Dal ( Kandi Pappu) - 1/3 cup
Red Chili - 5 to 6
Coriander Seeds - 2 Tbsp
Garlic - 3 cloves (optional)
Tamarind - 1 Tbsp
Salt - 1 tsp
Water - 2 to 3 Tbsp (as required)

Tempering Ingredients:
Oil - 1 Tbsp
Red Chilli - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Curry leaves -  6 to 10

Method:

1. First dry roast Red Chili and Coriander Seeds for 2 min and keep them aside in a plate.
2. Dry roast Toor Dal for 2 min and keep them aside in a plate
3. First grind Red Chili, Coriander Seeds, Garlic in the mixie jar. Add roasted tour dal and grind until it becomes fine powder. Add Tamarind and grind one more time with little water. Add salt and grind again (it becomes like paste now). Taste and adjust the salt.
4. Transfer to a bowl. Make tempering and add tempering to the chutney in bowl and serve with hot white rice and some ghee. 

Tempering:
Heat Oil in the non-stick pan, once oil is hot, add red chili, followed by Chana dal, Urad Dal, Cumin Seeds, Mustard Seeds and saute for 2 min until mustard splutter. Then add curry leaves, switch off the stove and add tempering to the chutney.

Tour Dal Chutney

Will be back with another quick and traditional recipe
Take care until we meet again!
Keep Smiling and Spread the Joy!
-Mythreyi