Toor dal chutney recipe (kandi
pachadi) is healthy and easy to make.
A popular chutney in Andhra,
India, this
is usually served with plain white
rice and ghee (clarified butter). This chutney is a great way to add
protein to your diet while adding some spice to your food.
Servings: 6 Cooking Time: 10
minutes
Ingredients
1 cup toor dal (yellow lentil, kandi pappu, tuvaram
paruppu)
7-8 red chillies
Asafoetida, a pinch
Salt to taste
For Seasoning
1 tsp vegetable oil
1 tsp mustard seeds
7-8 curry leaves
Preparation
Roast the toor dal and red chillies until brown,and
let it cool to room temperature.
In a blender,
grind the dal with asafoetida and salt with enough
water to make a smooth paste.
Heat the oil in a pan and add mustard seeds. When
these start to splutter,
add the curry leaves and add to the ground dal
chutney.
Serve the toor dal chutney with plain white rice and
ghee (clarified butter). Tastes great with dosa and idli too.
Store the chutney in an airtight container in the refrigerator to keep
the taste and flavor for 4-5 days.
Cooking Tip
For grinding lentils and grains, use a high-powered blender that can
grind these to a smooth consistency without getting overheated.
