Kandi kattu (pappu kattu) Recipe

Kandi kattu (pappu kattu) is a popular Indian Side Dish
Author :
On :
Thursday, 17 April, 2014
Category :
Course :
Side Dish
Cuisine :
Technique :
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 150g - tur dal, boiled and mashed well
  • 10-12 Garlic cloves, husk removed and crushed roughly
  • Salt
  • 1 tsp - cumin/jeera
  • 10 to 12 Curry leaves
  • 1 tsp - chopped Coriander leaves
  • 1 tsp - oil/ghee
  • A pinch of Asafetida/hing
  • A pinch of Turmeric powder/haldi
  • 6 red chillies, broken into pieces
  • How to Make Kandi kattu (pappu kattu):

    1. Add salt, haldi and 300 ml of water (or a little more) to mashed dal and boil, stirring continuously.
    2. Meanwhile, heat oil/ghee, add all the remaining ingredients except coriander.
    3. Fry till the seeds splutter and garlic is light brown in colour.
    4. Add to the boiling dal, sprinkle coriander, stir and remove.
    5. Serve this mildly spiced kattu with hot plain rice and papad.


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    Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.

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