Kandi Kattu: A Summer Special Tuvar Dal from Andhra Pradesh and Telangana
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.
Equipment
- Pressure Cooker
Ingredients
- 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.