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Kandi kattu (pappu kattu)
By : Uma Devi Ramachandra
Category : Lentils, Andhra recipes, Pulses and lentils
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Add salt, haldi and 300 ml of water (or a little more) to mashed dal and boil, stirring continuously.
  2. Meanwhile, heat oil/ghee, add all the remaining ingredients except coriander.
  3. Fry till the seeds splutter and garlic is light brown in colour.
  4. Add to the boiling dal, sprinkle coriander, stir and remove.
  5. Serve this mildly spiced kattu with hot plain rice and papad.
  6. Best food for convalescing patients.

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150g - tur dal, boiled and mashed well 10-12 - garlic pods, husk removed and crushed roughly Salt 1 tsp - cumin/jeera 10 to 12 - curry leaves 1 tsp - chopped coriander leaves 1 tsp - oil/ghee Asafoetida/hing, a pinch Turmeric powder/haldi, a pinch 6 - red chillies, broken into pieces
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