Kandipappu chutney (Toordal/Yellow Lentil Chutney)

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Another tradititional recipe from my kitchen. Toordal is a staple in South Indian kitchens. When I want to cook something fast and not in a mood to cut vegetables or ran out of veggies, this recipe saves my day. 

This is a simple recipe with one main ingredient that is  Split Pigeon Pea (Toor Dal) . Roast it with spices and blend it , the chutney is ready.You can serve this with no guilt as this protein rich recipe goes along perfectly with Rice, Bhakri (Jonna, sajja rotte), Chapathi. Also tastes good with Dosa. Want more simple chutney recipes, gave links at the end of the post. Or check this link: Chutneys/Pickles    

Servings:
Four (4)
Total time:
20 minutes
Category:
Chutneys/Pickles

Ingredients:

• 1/2 cup Split Pigeon Pea (Toor Dal)
• 5 teaspoon oil or adjust
• 1 tbsp Tamarind paste (Tried to show the tamarind quantity in the picture in 1/2 tsp)
• 4 red chillies or adjust (depends on how spicy chillies are)
• Few Curry leaves
• Couple dashes Hing
• 1/2 teaspoon Jeera(Cumin seeds)

Kandipappu Chutney  Recipe 

1. Soak tamarind in warm water. I usually microwave little bit water for 30 sec and soak tamarind as first thing. So the tamarind will be soft by the time I use in the recipe. Or simply use 1 tbsp Tamarind paste.
   
2. Heat a fry pan. Take 1/2 cup toor dal in it. Fry on medium flame with out any oil for good 8-10 minutes. When you get a nice aroma and see the lentils getting browned, its ready.
   
   
   
   
3.  Take the lentils in a wide plate.Let them cool down so it can be ground. Do not turn off the stove.
   
4.  Now in the same fry pan take 6-7 red chillies and fry them for 30 sec. Then  add 1/2 tsp cumin seeds to the pan. Fry till cumin  seeds turn brown. I switched all my roasting  jobs into Cast iron Skillet and discarded nonstick skillets. It's healthy, durable choice. 
   
5.  Now remove red chillies and cumin from the pan and put them along with lentils.
6.  Once the lentils cool down, grind Kandipappu , tamarind, salt, jeera , red chillis  with water.
   
7.  Add little water at a time .Do not make a smooth paste. Stop grinding when it is still little grainy .
8. Take the chutney into the serving bowl.
9. Now in the fry pan heat  oil. Add mustard seeds and cumin seeds. Once the seeds splutter add red chillies and curry leaves. Fry em nicely. Turn off the stove and add hing to the pan.
   
10.  Mix the seasoning in the chutney.

Your Kandipappu Chutney is ready. Serve it with Rice and Ghee.

Tips: 

• Chutneys taste good with more oil but you can cut down oil to your liking.Usually cooking for parties, I would go with full flavors but in regular cooking I try to use less oil.
• If you want the chutney to be bland for kids take few red chillies.
• Spread this on plain chapathi, roll and pack in lunchbox.

Related Recipes:

• Kale chutney
  
• Tomato chutney
  
  
  
• Spinach Chutny (Palakura Pacchadi)
• Red bell pepper chutney (Capsicum chutney)
• Raw mango coconut chutney (Mamidi kobbari chutney)
• Coconut chutney (Kobbari chutney)
• Quinoa Dosa

• Jowar Dosa/Idli , No rice recipe
• Cranberry coconut chutney