Ingredients

• 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)

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