Kandi Kattu

Ingredients:

1) Toor Dal (Kandi pappu) = 1 Cup.
2) Green Chillies (Pachhi Mirapakayalu) = 3-4 Pieces (Cut in length wise)
3) Water = 5-6 Cups.
4) Ginger (Allamu) = 1 Tbl Spoon.
5) Garlic (Velli Vulli) = 3-4 Flakes.
6) Salt = Acc to taste.
7) Turmeric powder (Pasupu) = 1/4 Spoon.
8) Lemon (Big size) = 1

 Popu:
1) Oil = 1 Tbl Spoon.
2) Mustard seeds (Avallu) = 1/4 Spoon.
3) Urad dal (Minapa Pappu) = 1/4 Spoon.
4) Cumin Seeds (Jeela Karra) = 1/4 Spoon.
5) Chilly Powder (Karamu) =1/4 Spoon.
6) Curry leaves(Karivepaaku) = 1 Spring.
7) Coriander Leaves (Kottimera) = 2 Tbl Spoons.

Method:
1) Cook Toor dal by adding water for about 5 whistles.
2) While cooking Toor dal add Green Chillies, Ginger, Garlic and Turmeric Powder and keep them aside.
3) After the cooker pressure is released mash Toor Dal,  if needed add some water then add Salt, Red Chilly Powder, Coriander leaves and boil on a medium flame for about 10 min.
4) Then take a small Pan add some oil  after heating it add Mustard seeds, Urad dal, Cumin Seeds, Red Chillies, Curry leaves and Inguva to prepare Popu/Taalimpu.
5) Garnish Kandi Kattu with Popu/Taalimpu
6) Let it cool then squeeze lemon juice to this Kandi Kattu
                                              (OR)

Instead of lemon juice we can even use tamarind juice, but we need to boil for about 10 minutes after adding tamarind juice to  Kandi kattu

Serve Kandi Kattu with Papad for good taste.

At times if we do not have any vegetables at home we can try this.