Lentils play a very important role in every vegetarian diet. Versatile, high in protein and carbohydrates, high in vitamins and minerals.....what more could you ask for from the humble little lentil.
There are numerous types of lentils: chana, mung, masoor are to name but a few. But this recipe calls for just two types. The kandi lentil also know as the tour dal lentil or yellow pigeon pea... it is very common in the indian household as it is used in the very popular dish known as sambhar.....and the nutty flavoured chana dal also known as the bengal lentil..Kandi powder is essential roasted lentils and chillis ground to a powder which then can be eaten with rice and ghee, sprinkled over curries or even eaten with idlis.
My favourite is to mix it with hot rice and ghee just delish!!!!!
(There are many different types of kandi podi aka gunpowder....this is just one)
Although this powder does keep well I like to make small quantities so it is always fresh.. Feel free to double the amounts if you wish.....
1/2 cup each of tour(kandi) and chana dal
1/2 tsp to 1 tsp of cumin seeds (adjust to suit your tastes but dont add too much or the cumin taste will be overpowering)
5 dried red chillies (less or more up to how hot you like it)
pinch of asafoetida
salt (if you wish you can omit this and add it later when serving)
1 tsp of oil
optional: fresh or dried curry leaves about 9 or 10 leaves
WHAT YOU DO:
1. Heat pan over medium heat and dry fry the lentils (one type at a time) till dark golden and smelling lovely. BE CAREFUL NOT TO BURN
2. Set aside the roasted lentils and add about one tsp to the pan and allow to heat. Add the cumin seeds, red chillies and asafoetida and allow to splutter. Set aside
3. Once all cool then grind together. Done! Simple, quick and easy!!!!!!
