2 cups Toor dal – Kandipappu
½ cup Chenna dal – Senaga pappu
½ cup Moong dal – Pesara pappu
Handful red chilies
1 tsp jeera
¼ tsp Hing
In a skillet fry toor dal till dal changes its color to golden yellow. Then add chenna dal fry for a few minutes finally add moong dal, jeera and red chilies. This order should be followed as toor dal takes longer time to fry than the other dals. Red chilies can be adjusted according to taste.
It is really important that the dals are stirred frequently and have the flame in low/ medium. This way the dal is roasted completely without just the outer part and prevents from darkening.
Dals emit a toasty aroma when they are nicely roasted.
Let cool. Grind to a powder in a spice mill or blender salt, hing should be added now.
Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.
Kandi podi is a favorite telugu item. It can be eaten with hot rice and a tsp of oil. Pachi pulusu or onion pulusu by the side gives it a special taste.