This dish has a unique taste from all other toordal varities. Very slight change of ingredients give a yummy taste. Here is the recipe:
1 cup of toordal/kandipappu(telugu)
2 tbsp oil
1 tsp mustard seeds/avvalu
2 dry red chillies
few curry leaves
a pinch of turmeric powder
5 ripped tomatoes(cut as 8 pieces of each)
salt to taste
3 cups of water(approx)
Make a Coarse paste:
1 tbsp cumin seeds/jeera
6 garlic pods
5 green chillies(adjust according to your spice level)
1. Wash and cook toordal till soft in a pressure cooker and keep aside.
2. Prepare a coarse paste of cumin seeds, garlic pods and green chillies and keep aside.
3. Heat oil in a heavy bottom vessel, add dry red chillies and mustard seeds, let them splutter. Add curry leaves, turmeric powder and above coarse paste, slightly fry for few seconds on a low flame. Then add chopped tomatoes, covered, cook till soft.
4. Add cooked toordal, mix gently, add two cups of water and salt, mix, covered, bring to a boil on medium flame. Adjust salt and turn off the flame.
Note: Consistency level of kattu should be as thick as sambar.
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