Learn How to Make Kandi Podi (Toor Dal Powder) With Chef Lakshmi Only On Variety Vantalu.

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.
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.

INGREDIENTS
1 cup of Split chickpeas
1 Cup of Split Bengal Gram
1 1/2 Cup of Split pigeon peas
7-8 Dried red chillis (adjust)
5-6 black pepper
1/4 tsp cumin seeds
Salt to taste

METHOD:

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
2. Once roasting is done, now transfer it into a bowl.
2. Next, add the dry red chillis, black peppers, and salt to taste and lightly roast it.
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.
4. Store it in an air-tight container.
5. Serve hot with white steamed rice and a dollop of ghee.