Kandi Kattu | Andhra Tuvar Dal with Tempering

Kandi Kattu is a super simple Tuvar Dal with Tadka that we make in summers. It is very thin in consistency and light on the stomach. The best part about this dal is that it gets done quickly and that is a relief in the sweltering heat.

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Summer is a time of the year when I look to spend as little time as possible in the kitchen. In addition, I look to make food that is light and easy to digest. This tuvar dal from Andhra meets both these requirements, and so make it often in summers. 🙂

Like its cousin Pesara Kattu | Tempered Moong Dal from Andhra, Kandi Kattu has a consistency that is slightly thicker than rasam (or Charu as it is called in Andhra and Telangana) and thinner than sambar. Also, it uses a very simple tempering. Essentially, the cooking process is boil and mash dal and then add tadka to it; and this gets done in less than 20 minutes with no waiting around in a hot kitchen. 🙂

In summers, we tend to make light food like Charu | Andhra Rasam, Nimmakaya Rasam | Lemon Rasam, and Menthi Majjiga. The only exception to this rule in my home is Mammidikaya Pappu | Andhra Mango Dal.

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Recipe for Kandi Kattu: A Thin Tuvar Dal Preparation from Andhra Pradesh and Telangana

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Kandi Kattu: A Summer Special Tuvar Dal from Andhra Pradesh and Telangana

Aruna

Kandi Kattu is a traditional dish for a thin tuvar dal preparation from Andhra Pradesh and Telangana. There are no spices in this dal except for the tempering. This light-on-the-stomach dal is the go-to dish in many homes during summer.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Dinner, Lunch

Cuisine Andhra, Indian, South Indian, Telangana, Vegan, Vegetarian

Servings 2 People

Equipment

• Pressure Cooker

Ingredients

  

1x2x3x

• 1/4 Cup Tuvar Dal Kandi Pappu
• 1 Cup Water
• Salt to Taste

For Tempering (See Notes)

• 1 tsp Oil
• 1/2 tsp Udad Dal Minapa Pappu
• 1/4 tsp Mustard Seeds Rai, Avalu
• 1/4 tsp Cumin Seeds Jeera, Jeelakarra
• 1/2 tsp Chopped Green Chillies (~2 medium-sized chillies)
• 1/2 tsp Grated Ginger
• 1/4 tsp Turmeric
• A Few Curry Leaves

Instructions

 

• (Optional): Soak the tuvar dal in 1/2 cup water for about 15 minutes.
• Pressure cook the dal till it is completely soft.
• Mash the dal to a smooth paste.
• Add 1/2 cup water and salt; mix well.

Add the Tempering:

• In a heavy ladle, heat the 1 tsp oil.
• Add the mustard seeds and wait till they pop.
• Add the cumin seeds and stir-fry for a few seconds.
• Add the udad dal and fry till light golden brown.
• Add grated ginger, chopped green chillies, a few curry leaves, and turmeric.
• Stir-fry for a few seconds and add the tempering to the dal.
• Bring the Kandi Kattu to a boil.
• Take off the heat and let the dal rest.
• Serve warm with rice and a stir-fry.

Notes

• You can also add garlic and even onions to the tempering. If you do, increase the amount of oil proportionally, and fry the garlic and/or onions before adding the ginger, green chillies, and curry leaves.
• You can add 2 tsp lemon juice after the dal has cooked a bit.

Keyword Andhra Tuvar Dal, Kandi Kattu

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

How to Make Kandi Kattu

1. This is an optional step: Soak the tuvar dal in 1/2 cup water for about 15 minutes. It just helps the dal cook faster.
2. Pressure cook the dal till it is completely mashable.
3. Using a heavy ladle or a whisk, mash the dal till it is a smooth paste.
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4. Add 1/2 cup water and salt; mix well.
5. Add the Tempering:
   1. In a heavy ladle, heat the 1 tsp oil.
   2. Add 1/4 tsp mustard seeds and let them crackle.
   3. Add 1/4 tsp cumin seeds and stir-fry for a few seconds.
   4. Add 1/2 tsp udad dal and fry till light golden brown.
   5. Add 1/2 tsp grated ginger, 1/2 tsp chopped green chillies, a few curry leaves, and 2 pinches of turmeric.
   6. Stir-fry for a few seconds and add the tadka to the Kandi Kattu.
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6. Bring the Kandi Kattu to a boil.
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7. Take off the heat and let the dal rest.
8. Serve warm with rice and a stir-fry.

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