Kandi Pachidi / Andhra style Kandi Pachidi / Toor Dal Chutney

In Tamilnadu, they make Paruppu Thogayal out of toor dal ( Thuvaram Paruppu ) and the regular combo my mom made generally at home was Paruppu Thogayal with Jeera Rasam and a curry. Especially when we take head bath with Sesame Oil, we were given this combo with a side small potato golden curry. Only to enjoy this combo, many days I agreed to take oil bath.!!! 

In Andhra, they call this thogayal as "Kandhi Pachidi" with a small twist in its flavours. My husband used to talk more about this Kandhi Pachidi and its his alltime favourite pachidi. Well, its a typical andhra delight loaded with tons of Protein. I made this Kandhi Pachidi by following his Mom's recipe. With a dash of melted ghee in hot rice and few urad dal appalams/papads, its a divine combination to taste on a cold rainy day!!! Only the texture determines the exact taste of this Pachidi, which should be coarsely grounded but not a fine smooth paste.

Ingredients

Toor Dal ( Kandhi Pappu / Thuvaram Paruppu ) - 1 Cup
Cumin Seeds - 1 tsp
Urad Dal - 1 tsp
Dry Red Chilies - 4 to 5
Garlic Pods - 4
Tamarind - Tiny Pinch ( Blueberry Size )
Oil - 3 tsp
Salt - To Taste
Jaggery - A tiny piece.
Hing / Asafoetida - 1 Dash
For Tadka / Seasoning
Mustard Seeds - 1 tsp
Curry Leaves - 1 stem
Oil - 1 tsp

Method 

• Roast the toor dal in a frying pan with no oil until you notice an excellent aroma. Toor dal would turn into a light golden colour after roasting.
• Wash the toor dal in running water and immediately drain them and keep aside.
• In the pan, add oil first. When its heated, add the crushed garlic pods, cumin seeds, urad dal, dry red chillies and fry them for 2 minutes.
• Grind them together along with the drained toor dal along with required amount of salt, Hing, Jaggery and tamarind and make a coarse paste. 
• In the tempering / tadka pan, add mustard seeds and curry leaves into the heated oil. When they start sputtering, pour the tempered mix over the coarsely grounded Kandi Pachidi. 
• Enjoy this delightful pachidi with hot rice and papads.