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.
Cooking Time: 10 minutes
- 1 cup toor dal (yellow lentil, kandi pappu, tuvaram paruppu)
- 7-8 red chillies
- Asafoetida, a pinch
- Salt to taste
- 1 tsp vegetable oil
- 1 tsp mustard seeds
- 7-8 curry leaves
- 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.
For grinding lentils and grains, use a high-powered blender that can grind these to a smooth consistency without getting overheated.