Kandi pacchadi - Lentil chutney

December 29, 2016

Kandi pacchadi is a traditional Andhra delicacy. Pigeon peas are slow roasted till they are lightly brown and fragrant, they are then stone ground to a coarse texture with dry red chillies and cumin seeds. It is a super simple preparation and tastes divine with rice and ghee.

This was one of my favorite dishes growing up. My grandmother would always make it for me when we visited. Those memories are so dear to me. I still remember the aroma of the lentils roasting in her kitchen. As she started aging, she could not squat near the stone mortar pestle, my aunt would grind it under her supervision.

It requires very few ingredients. Pigeon peas (toor dal), dry red chillies, cumin seeds, curry leaves, mustard seeds, salt and garlic ( optional)

 

Take a heavy bottomed pan and dry roast the pigeon peas (toor dal) on low flame till it is golden and fragrant. This is an important step, so please be patient. Roast till you get a nice nutty aroma.

 

Transfer the dal to a plate to cool. In the same pan, dry roast red chillies and cumin seeds. Add them to the plate with the dal. After it is cool enough to go into a grinder, and grind dry first till it is a coarse powder, then add little water and let it soak for a minute, add salt then grind again. Take care to not add too much water, the chutney should look stiff and dry. Not too smooth and soft.

In a small pan take 2 tablespoons of oil, once hot add udad dal, mustard seeds, cumin seeds. Once they fry add coarsely chopped garlic and curry leaves and fry till golden and crisp.

 

Add to the dal and mix well.

Serve chutney with rice and ghee.

Enjoy!

 

Ingredients:

 

Pigeon peas (toor dal) 3/4 th cup

Dry red chillies -3

Cumin seeds - 2 tsp

Curry leaves  4-5

Mustard seeds - 1 tsp

Salt to taste

Garlic ( optional) 3 pods coarsely chopped

 

Method:

  1. Take a heavy bottomed pan and dry roast the pigeon peas (toor dal) on low flame till it is golden and fragrant. Roast till you get a nice nutty aroma.

  2. Transfer the dal to a plate to cool.

  3. In the same pan, dry roast red chillies and 1 tsp cumin seeds. Add them to the plate with the dal.

  4. After it is cool enough to go into a grinder, and grind dry first till it is a coarse powder, then add little water and let it soak for a minute, add salt then grind again. Take care to not add too much water, the chutney should look stiff and dry. Not too smooth and soft.

  5. In a small pan take 2 tablespoons of oil, once hot add udad dal, mustard seeds, the remaining 1 tsp cumin seeds. Once they fry add coarsely chopped garlic and curry leaves and fry till golden and crisp.

  6. Add to the dal and mix well.

Serve chutney with rice and ghee.

Enjoy!

 

 

 

Share on Facebook
Share on Twitter
Please reload

Please reload

Search By Tags
Please reload

Archive
Recent Posts
Please reload

Hi There

I'm Sirisha. I cook simple vegetarian food. You will find Indian vegetarian family recipes and will be privy to my experiments. Happy cooking!

  • Grey Facebook Icon
  • Grey Pinterest Icon
  • Grey YouTube Icon
  • Grey Instagram Icon
APPETIZING
ADVENTURES
-
COOKBOOK
  • Grey Facebook Icon
  • Grey Pinterest Icon
  • Grey YouTube Icon
  • Grey Instagram Icon