Learn How to Make Kandi Podi (Toor Dal Powder) With Chef Lakshmi Only On Variety Vantalu.<br /><br />Kandi Podi is a homemade spice mix powder or podi which is flavorful and protein-packed. Kandi podi is a classic Andhra recipe made with roasted toor dal (arhar dal), chana dal (Bengal gram dal), dry red chilis, cumin seeds finely ground to a coarse powder. This can also be called as Andhra style gunpowder.<br /> A flavorsome, protein-packed, lentil-spice blend is Kandi Podi, a classic Andhra recipe. Tur dal and channa dal are slow, dry roasted along with red chillis and cumin seeds and finely ground to a coarse powder and finished off with asafoetida and salt. An absolute delight to the senses, almost addictive, Kandi Podi is usually eaten, mixed with white rice and a drizzle of ghee.<br /><br />INGREDIENTS<br />1 cup of Split chickpeas<br />1 Cup of Split Bengal Gram<br />1 1/2 Cup of Split pigeon peas <br />7-8 Dried red chillis (adjust)<br />5-6 black pepper<br />1/4 tsp cumin seeds<br />Salt to taste<br /><br />METHOD:<br /><br />1. Heat a vessel and dry roast the split chickpeas, Split Bengal Gram, Split pigeon peas on low to medium heat stirring constantly till they turn red. Don't burn them<br />2. Once roasting is done, now transfer it into a bowl.<br />2. Next, add the dry red chillis, black peppers, and salt to taste and lightly roast it. <br />3. Pour this mixture also into the bowl, In this mixture, add 1/4 tsp cumin seeds and Let it cool down completely for 10 minutes after that blend it into a smooth powder.<br />4. Store it in an air-tight container.<br />5. Serve hot with white steamed rice and a dollop of ghee.
