Andhra Pradesh

Kandi podi

Name: Kandi podi
Total time: 25 min
Yield: 12 servings
Cuisine: Andhra
Ingredients: 1/2 cup toor dal (split pigeon peas); 2 1/2 tbsp chana dal (split chickpeas); 2 1/2 tbsp moong dal (split yellow mung beans); 10 to 12 dried red chilli; 1 tbsp cumin seeds; a pinch asafoetida; 1 1/2 tsp salt

Gunpowder's calmer, nuttier cousin. A spoon over hot rice with ghee and suddenly dinner exists.

25 minTime

3 gProtein each

mediumSpice

The dal powder3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

53kcal

3 gprotein

2 gfibre

25minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Toor dal (split pigeon peas)½ cup

Chana dal (split chickpeas)2½ tbsp

Moong dal (split yellow mung beans)2½ tbsp

Dried red chilli10 to 12

Cumin seeds1 tbsp

Asafoetidaa pinch

Salt1½ tsp

Method

4 steps

1Dry roast the toor dal on low heat in a heavy pan, stirring, until golden and fragrant. Tip onto a plate. Roast the chana dal and moong dal the same way, one after the other.
2Roast the red chillies until crisp, then the cumin until it darkens slightly. Add the asafoetida off the heat.
3Cool everything completely, then grind with the salt to a fine, slightly gritty powder.
4Store in a dry airtight jar. Serve over hot rice with ghee, or with idli and dosa.

Serve it like this

Serve a spoon of podi on hot rice with a well of melted ghee in the middle, mixed at the table.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kandi podi

Make it your way

Ingredients

Method

Make it a meal