Kandi kattu (pappu kattu)

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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.