Kandi Pachadi {With Garlic}

Kandi Pachadi (Toor Dal Chutney) which is a authentic Andhra delight is enjoyed with rice & a dollop ghee. My husband who is from nellore (A district of Andhra) typically enjoys this dish along with Minumula chintapandu pachadi (Urad dal & tamarind chutney). I make two variations of this chutney at home which are with garlic & without garlic. I love garlic in this dish as it boosts the chutney with flavors.

Prep Time-15mins | Cook Time-15mins | Yields-4servings

Ingredients 

1Cup toor dal / Kandi pappu

4Red chili (Depends on your spice level)

3Garlic pods

1Tsp cumin / jeera

1Tsp hing / asafoetida

1Tbs tamarind pulp

1Tsp ghee / butter

1Tbs oil

Salt

Seasoning 

1Tsp mustard

1Tsp cumin / jeera

2Red chili cut equally

1Tbs oil

Directions

- Heat pan with ghee. To that add toor dal & fry till the dal changes a slight color (On medium heat it takes 2 mins). Switch off heat & transfer dal in to a bowl. Allow it to cool. 

- Heat pan with oil. To that add jeera, red chili's, garlic. Fry them till jeera starts jumping & add hing. Switch off heat. Allow it to cool & transfer the seasoning in to a blender.

- Coarse grind them first & to that add toor dal, tamarind & salt. Grind the ingredients while adding little water at a time. This is time you can adjust salt. Chutney should be thick so check water while you are adding. 

-Transfer the contents in a bowl.

Seasoning

- Heat pan with oil. To that add mustards, jeera & red chili's.when mustard starts jumping add hing & switch off heat.

- Mix seasoning with chutney & it's ready to serve.

Note: 

- This stays good when refrigerated for 3 to 4 days. 

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