Kandhi Pachadi

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Recipe

Ingredients

1 cup	toor dal (split pigeon peas)
2 tablespoons	tamarind pulp
2 tablespoons	peanut oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
2 tablespoons	chopped onions
2 tablespoons	chopped tomatoes
2 cloves	garlic, minced
2 pieces	dried red chilies
1 pinch	asafoetida
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	salt
1 cup	water
1 tablespoon	chopped coriander leaves

Instructions

1. 1 Rinse the toor dal thoroughly in water and soak it for 10 minutes.
2. 2 In a pressure cooker, add the soaked toor dal, turmeric powder, and 1 cup of water.
3. 3 Pressure cook the dal for 3-4 whistles or until it is soft and mushy.
4. 4 Heat peanut oil in a pan over medium heat.
5. 5 Add mustard seeds and cumin seeds. Let them splutter.
6. 6 Add dried red chilies, asafoetida, and minced garlic. Sauté for a minute.
7. 7 Add chopped onions and sauté until they turn translucent.
8. 8 Add chopped tomatoes and cook until they are soft.
9. 9 Add the cooked dal to the pan and mix well.
10. 10 Stir in tamarind pulp, red chili powder, and salt.
11. 11 Cook the mixture on low heat for about 10 minutes, stirring occasionally.
12. 12 Garnish with chopped coriander leaves before serving.