1 Heat a tsp of oil in a pan, add the red gram dal and roast it on low to medium flame till slightly red in color and you get a nice aroma. Remove from pan, give a quick rinse with water and strain. Keep aside. 2In the same pan, add another tsp of oil, add cumin seeds and roast them for a mt, add the split gram dal and stir fry for another two mts. Next add red chillis and fry them for half a minute on low heat. Remove from pan and cool. 3 Once cool, grind the toasted ingredients, red gram dal, raw garlic, tamarind and salt to a coarse paste by adding very little water (few tbsps). You shouldn’t make it into a smooth paste. 4 Heat oil in a small pan. Add the mustard seeds and let them pop. Add the split black gram and let it brown. Add the curry leaves and toss them for a few seconds till the flavors come out. 5 Turn off heat and add the seasoning to the ground kandi pachadi and combine. 6 Serve with hot steamed rice, ghee and raw onions. Preparation: 18-20 mts Serves 4-5 persons Cuisine: Andhra . 3/4 tsp cumin seeds 1 tsp split gram dal/minappa pappu/urad dal 3-4 dry red chillis, tear and de-seed 3-4 garlic flakes gooseberry sized tamarind 2-3 tsps oil salt to taste For popu/tadka/seasoning: 1/2 tsp mustard seeds 1 tsp split gram dal/minappa pappu 10 -12 curry leaves 1 tsp oil
