Kandi Podi ( Gun Powder )

Kandi Podi is a classic Andhra recipe made of dry roasted dals and other spices. It gives out a nice aromatic fragrance which fills the entire house and goes extremely well with plain steamed rice with a dollop of ghee . Mmmmmm.... It is as yummy as it sounds and is relished by almost every Andhraite.
It is customary in Andhra Pradesh to eat Kandi Podi with rice as the first item of the meal followed by curry, dals, rasam or sambar and end with curd rice. You must try this if you haven't yet.


Ingredients:

• Toor Dal - 1 cup
• Chana Dal - 1/2 cup
• Red whole chillies - 7-8 or to taste
• Cumin Seeds - 1 tsp
• Garlic Cloves - 3-4
• Curry Leaves - 1 spring ( optional )
• Hing - 1/4 tsp
• Salt - to taste

Directions:

• In a heavy bottom pan, dry roast all the ingredients except salt and hing on a very low heat. Keep stirring ocassionally, making sure none of the ingredients burn.
• Roast till the dals turn reddish, red chillies turn crispy and the entire house is filled up with a nice aroma. It takes time as it is roasted on low flame, but be patient, the result will be satisfying, I assure you :)
• At the end, add hing, roast for a minute more and turn off the heat.
• Let it cool down .
• Grind into a slightly coarse powder, neither too fine nor too coarse.
• Add salt and combine.
• Store it in an air tight container.
• Serve with hot steamed rice and a dollop of ghee.