Kandhi Pachadi (Toor dal Chutney)
10 - 12
Dry roast the dal along with the chilies, till dal turns golden brown and gives out the nutty aroma
Let the mixture cool down completely.
Grind the mixture with water (Do not add too much water, add little at a time. We dont want a watery chutney).
Add jeera and salt, pulse to combine.
Heat oil in a small pan. Add chopped garlic and fry on low flame till garlic is golden brown.
Add fried garlic into the chutney and mix well.
Serve with white rice and ghee.
Note: Kandhi pachadi is almost always paired with Vankaya pulusu pachadi (eggplant stew).