Ingredients:
1/2 cup Toor dal / Tuwar dal/ Kandi Pappu / Yellow lentils / Split Pigeon Peas 3-5 Dried Red ChilliesGooseberry sized tamarind / 2 marble sized tamarind balls soaked in some watera pinch of hing1 tsp cumin seeds2 tsp oil
How to make Kandi pachadi:
In a kadai / pan, heat oil and then add toor dal/ kandi pappu and toast them under medium heat until it turns into golden color. At this point add cumin seeds and red chillies, add toast everything until the lentils turn into red color and you will notice a very nice aroma. Add hing and remove from heat and let them cool.In the mean while coarsely chop onions into chunks and keep asideIn a blender, add the toasted toor dal and red chillies mixture and then grind to a coarse powder and then add soaked tamarind and salt and grind again Once the chutney looks like shown in the picture, add onions and run the blender in pulse setting.
You can add tadka/popu/seasoning and then add to the chutney. I couldn't wait any longer and relished the chutney right away along with hot rice and ghee.. Yummm heaven!!
Note: You can store in the refrigerator, but i wouldn't recommend as the chutney will loose its crunch.
This Nutty Spicy Kandi pachadi / Toor dal chutney is on its way to:
Cooking With Whole Foods - Toor Dal / Pigeon Peas - Jun 10thMLAA-34 - May 3rd stared by Susan
P.S. Everyone has unique taste palette, so please adjust the ingredients according to your taste.
Comments:
Very nice