Toor Dal Chutney ~ Kandi Pachadi ~ Pigeon Pea Chutney

This Blogging Marathon has certainly reminded me of one thing - that I haven't made Toor Dal Chutney in years! I was surprised of that because both my husband and I are major fans of this chutney. Also both of us have some very pleasant memories attached to this chutney dating back to our respective childhoods. 

My MIL apparently used to hand grind this chutney in a huge mortar and pestle sculpted out of stone (what we call a Rubbu Rolu in Telugu).  Though for health reasons she has resorted to the modern day gadget of a mixer, she occasionally uses the stone M & P.  She vouches that the taste distinctly is better when hand ground(who can deny that??). 

Anyway, with the resources we have here, I made this chutney in a mixer for Day 5 of  BM 12.

Ingredients - 

Toor Dal / Kandipappu / Pigeon Peas 1/2 cup
Cumin Seeds 1 tsp
Pepper Corns 5-6
Dry Red Chillies 4-5
Salt as needed
Tamarind extract as needed
Sugar 1/2 tsp or as needed
Garlic Cloves2-3 or as preferred (Optional)
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, Curry Leaves few, Asafoetida 1/4 tsp)

Method Of Preparation - 

In a heated sauce pan, keeping the heat to medium, dry roast Toor Dal until it attains a golden brown hue and the aroma is pleasant. Keep stirring it and don't leave it unattended.

Remove onto a plate allowing it to cool. Now dry roast cumin seeds, pepper and red chillies separately and let them cool.

Upon cooling, grind all the roasted ingredients adding garlic (if using), tamarind extract, salt, sugar and enough water. We like the chutney in a coarse texture but that is individual preference.

Note that this chutney will absorb a lot of water thereby increasing in volume.

To prepare the seasoning, heat oil and add all the remaining ingredients. After the Dals brown and the mustard seeds pop, remove and mix it in the above chutney.

Enjoy with steaming hot rice and a dollop of ghee as part of a satisfying meal!

Check out the other Blogging Marathoners doing BM# 12.

Sending this to Susan's 'MLLA - 43' hosted by Chez Cayenne this month.

Preparation Time 15 min
Makes 1 cup