Andhra kandi pachadi || Toor dal chutney || Paruppu thoghayal || togari bele chutney

Andhra kandi pachadi with step by step pics and tips, kandi pachadi(telugu) || toor dal chutney(english) || togari bele chutney(kannada) || arhar dal chutney (hindi) || parappu thoghayal(tamil) is a lentil based chutney which tastes nutty, spices , tasty, very aromatic and protein rich. It is very easy to prepare with easily available ingredients. This chutney is very popular in Andhra and in South India with different names and different taste. Today i am sharing the recipe which i regularly prepare. Best way to have this chutney is with hot steamed rice, dollop of ghee and with some fry yumms😋. Also check other regional chutney recipes Mango bisi uppinakayi, Nagaland - Pumpkin Oambal, pachi(green)tomato chutney, ChuukkaKura/ Khatti palak chutney, Guntur Dosakaya Pachadi, Brinjal chutney/ vankaya pachadi, Coriander Tomato chutney/ kothamira tomato pachadi,

 These chutney recipe is passed by our elders, who use to cook tasty food in any situations using minimum ingredients available at home. I can say these chutney's are life saving when you do not have any veggies to cook.  I am sharing this recipe for this week  #217KhaaliFridge theme in FoodieMondayBloghop fb group where i am part of it. This week theme was suggested by Renu who blogs at "cookwithrenu". She suggested to prepare any recipe using rice, lentils, badi's, papads without using any veggies. That is budget friendly recipes, when we are out of veggies at home. Its very interesting right, Renu is very talented chef, you can find many interesting recipes like her blueberry banana smoothie, 5 min greek yogurt dill dip which i bookmarked to try it.  Do check her space, you will love it.                                                                                                                       
                                       Kandi Pachadi / Toor dal Chutney




 Preparation Time : 5 minutes
Cook Time : 15 minutes
Serves : 4
Category : chutney 
Recipe Cuisine: Andhra
Main ingredients : Kandi pappu / Toor dal 
Author : Aruna SarasChandra

Ingredients

for grinding

Toor dal/ kandi pappu / arhar dal - 1 small glass
urad dal - 1 tsp
cumin seeds / jeera - 1 tsp
red chillies - 6
tamarind - small lemon size
salt as per taste

for tempering

ghee / oil - 2 tsp
mustard seeds - 1/2 tsp
curry leaves - 1 sprig
red chillies - 2
hing - 1 pinch

Instructions

1) Take a wide pan add 1 glass toor dal dry fry it on medium flames till it changes color and take it into plate let it cool and wash it once in water.

2) now fry urad dal in same pan when it starts changing color add cumin seeds fry it and take it into plate.

3) Now add red chillies and tamarind fry it for a second and take it into plate, let the above fried ingredients cool.

4) Now firstly grind above fried ingredients other than toor dal to coarse powder.

5) now add fried and washed toor dal to the above and grind for a minute then add salt and water. Grind it coarsely smooth paste .

6) now heat ghee / oil  in the same kadai then add mustard seeds when it starts crackling add curry leaves, red chilli and hing fry it once and switch off the flames.

7) now add grinded chutney into above tempering and mix everything well.

That's it tasty, aromatic and healthy kandi pachadi is ready to serve. I prepared a simple menu miriyalla charu , pepper sev, bhindi fry , ghee and Oats & nuts ladoo.

Also check other chutney recipes by just clicking the link below pic.

                                    Momos chutney

                   Mango bisi uppinakayi

              Nagaland - Pumpkin Oambal

                        Ugadi Pachadi

                Green chutney

                   Green tomato chutney

ChuukkaKura/ Khatti palak chutney

                      Guntur Dosakaya Pachadi

                 Brinjal chutney

           Kobbari perugu pachadi

Ridge gourd chutney

               Coriander Tomato chutney

                        Coconut Chutney

   Raw Mango Moong dal chutney

             Pudina coconut chutney

Hope you like this spicy, aromatic and healthy chutney. Give it a try and drop your comments in inbox.

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in BetterButter

in Indiblogger

in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😊                   

Rajasthani Moong Dal Halwa, How to prepare Moong Dal Ka Halwa

Hi friends, how are you all.. I am back after small break with Rajasthani delicacy dessert "Moong Dal Halwa".  Every state has its own signature recipes, this recipe is North Indian popular dessert that is prepared during winter season and on festivals like holi, diwali etc.. It is lentil(yellow split mung lentil) based dessert prepared by soaking, grinding and frying. Are you thinking it as very simple ?? the process looks bit simple but lots of work to your hands which i experienced. But the out come is heavenly it is melt mouth and nutty dessert that i was not able to stop with 1 cup. Moong dal is also know as pesara pappu in telugu, hesaru bele in kannada, pasi paruppu in tamil.

 I prepared this sweet in my mom's place when my kastu pedamma(mom's sis) came home. She helped me in stirring 😂 , as it takes lots of time to stir mainly when you are not using non stick kadai. This is first time i am preparing this recipe, i learned this halwa from Dassana Amit. What we need to do to get perfect moong dal halwa is patience and lots of ghee. The taste of halwa depends on the ghee and how it fried. Let's start recipe..

Taking this delectable and mouth melting "Rajasthani Moong Dal Halwa" to Shhhhh Secretly Cooking Challenge fb group started by Priya of Priyas Versatile Recipes and taken further till date by Mayuri she blogs at Mayuris jikoni.  Here admins will select one Indian state in alphabetical order. And they pick pairs for theme, pairs will share 2 ingredients, using that ingredients we will prepare recipe and post it in group album. Other group members will guess the secret ingredient.

  For this July month we are all cooking Rajasthani cuisine, and my partner for this month is Poonam Bachhav, she blogs at Annapurna. She is a wonderful and talented chef, recently she won "super Chef" cooking competition conducted by Tata Sampann and also got chance to meet  chef "Sanjeev Kapoor" 😍. I learned many recipes from her, do visit her blog where you can find different traditional, regional, authentic and fusion recipe.As I was busy in mom's place thought to prepare easy sweet recipe, so Poonam gave me ghee and raisins I prepared this moong dal halwa with those ingredients. In turn i gave ginger and turmeric as two secret ingredients she prepared  "Gatte Ka Sabji/ Gram Flour Dumplings in Spicy Yogurt Gravy", it looks very delicious with awsome presentation. Do check her blog.. 
     

                                        

                      Rajasthani Moong  Dal Halwa

Soak Time : 3 hours
Preparation Time: 10 minutes
Cook Time : 30  minutes
Serves : 4 people 
Category : Desserts / Regional 
Recipe Cuisine: Rajasthani
Main ingredient: Moong dal, ghee
Author : Aruna SarasChandra

Ingredients

moong dal / yellow split mung lentils - 1 cup
sugar - 3/4 th cup
ghee - 3/4 th  cup
milk - 1 cup
water - 2 cups
cashew nuts - 10
raisins - 10
elachi - 4

Instructions

1) Wash moong dal in water well and soak it in enough water for minimum 3 hrs.

2) Remove excess water and grind to smooth paste by adding little amount of water.

3) Take a wide kadai (non stick pan is preferred), add 4 tsp of ghee fry cashew nuts till it changes golden color  take it into plate then fry raisins till it becomes fluffy take it into plate.(**check tips)

3) Now add moong dal paste to the above and stir it well.

4) At starting moong dal looks like paste as shown below, you need to keep on stir by adding ghee in middle, it absorbs ghee quickly.

5) Mean while boil milk by adding sugar and elachi powder in it. As elachi powder readily not available at home i grind sugar + elachi and added it in milk.  

6) After stirring minimum 20 minutes our moong dal paste came to granule consistency and also starts changing color and you will get nice aroma now.

7) Now add boiled milk to the above fried moong dal and mix it well by mixing well, as milk is hot be careful while adding .

8) Mix the above milk and moong dal well till moong dal absorbs milk and becomes thick. Then add fried nuts, raisins and remaing ghee mix it well.

That's it Rajasthani dessert moong dal halwa is ready to serve. 

Tips

** Using non stick kadai will reduce your stirring work, if you are using normal kadai then keep stirring on low to medium flame otherwise dal will stick to kadai.

** You can use almonds and pistachios for garnishing.

** You can also adjust the quantity of ghee as per available. But adding good amount of ghee will enhance its taste.

** Be careful while adding hot milk to the fried dal.

** I used 3/4 rth of sugar, adjust sweet as per your taste.


Also check other sweet recipes by clicking the link below pic..

                              

                                    Besan Ladoo 

               

                             Pineapple Sheera 

                          Sweet Pongal

Rava Ladoo

                  Sabudana Coconut Ladoo

               Atukula Payasam/Poha Kheer 

Hope you like this delicious and mouth melting Rajasthani Moong Dal Halwa. Give it a try and drop your comments in inbox.
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Also drop your feedback 🤗😍.

You can also search recipe
in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra :)