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.
Cuisine Andhra, Indian, South Indian, Telangana, Vegan, Vegetarian
Servings 2People
Equipment
Pressure Cooker
Ingredients
1/4CupTuvar DalKandi Pappu
1CupWater
Salt to Taste
For Tempering (See Notes)
1tspOil
1/2tspUdad DalMinapa Pappu
1/4tspMustard SeedsRai, Avalu
1/4tspCumin SeedsJeera, Jeelakarra
1/2tspChopped Green Chillies(~2 medium-sized chillies)
1/2tspGrated Ginger
1/4tspTurmeric
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
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