Authentic Kandi Pappu & Chana Dal Powder Recipe – South Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Kandi Pappu & Chana Dal Powder Recipe – South Indian Spice Blend

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a homemade Kandi Pappu (Tur Dal) & Chana Dal Powder. This isn’t just a spice blend; it’s a little piece of South Indian culinary tradition. Growing up, my grandmother always had a jar of this in her kitchen, and the aroma instantly takes me back to her warm, bustling kitchen. It’s surprisingly easy to make, and the flavour it adds to simple meals is just incredible.

Why You’ll Love This Recipe

This powder is a game-changer. It’s a flavour bomb that elevates everything from rice and ghee to idli and dosa. It’s also incredibly versatile – you can adjust the spice level to your liking. Plus, making it at home means you know exactly what’s going into it, avoiding any unwanted additives. Honestly, once you try this, you’ll wonder how you ever cooked South Indian food without it!

Ingredients

Here’s what you’ll need to create this magic:

• 1 small cup Kandi Pappu (Tur Dal/Red Gram) – about 200g
• 1 small cup Senaga Pappu (Channa Dal/Bengal Gram) – about 200g
• 1 1/4 tsp Cumin Seeds – about 6g
• 7-8 Dried Red Chillies – adjust to your spice preference
• 15 Curry Leaves
• 1/2 tsp Asafoetida (Hing) – about 2.5g
• Salt to taste
• 1 tsp Oil – about 5ml (Traditionally sesame or groundnut oil is used)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Kandi Pappu (Tur Dal/Red Gram) & Senaga Pappu (Channa Dal/Bengal Gram): These are the stars of the show! Kandi Pappu is widely used in South Indian sambars and dals, offering a lovely earthy flavour. Senaga Pappu adds a nutty sweetness and helps with the texture of the powder. You can find these at any Indian grocery store.
• Dried Red Chillies: Don’t underestimate the power of good quality chillies! I prefer the Byadagi chillies for their vibrant colour and moderate heat, but you can use any dried red chilli you like. Just be mindful of their spice level.
• Curry Leaves: Freshness is key here. Look for bright green, fragrant curry leaves. They add a beautiful aroma and a unique flavour that’s hard to replicate.
• Asafoetida (Hing): This one’s a bit funky, but trust me, it’s essential! Asafoetida has incredible digestive properties and adds a savoury depth to the powder. A little goes a long way.
• Oil: Traditionally, sesame or groundnut oil is used for roasting. They impart a lovely flavour, but you can use any neutral oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the tur dal and channa dal in a heavy-bottomed pan over low-medium heat. Stir constantly – this is important to prevent burning! You’ll roast them until they become aromatic and slightly reddish, about 10-15 minutes. Transfer them to a plate to cool completely.
2. In the same pan, lightly roast the cumin seeds for 2-3 minutes until fragrant. Keep a close eye on them, as they burn easily. Set aside to cool.
3. Now, heat the oil in the pan. Add the dried red chillies and curry leaves and sauté for 3-4 minutes until the chillies are slightly crisp and the curry leaves are fragrant.
4. Once everything is completely cool – and I mean completely! – it’s time to grind. Add the roasted dals, cumin seeds, chillies, and curry leaves to a grinder or mixer.
5. Grind into a coarse powder. Don’t over-grind it; you want some texture.
6. Finally, mix in the asafoetida and salt. Give it a good stir to combine.

Expert Tips

Want to make this powder perfect? Here are a few tips I’ve learned over the years:

• Consistency is Key: Aim for a coarse powder, not a fine one. This gives it a better texture and flavour.
• Preventing Burning: Low and slow is the way to go when roasting the dals. Constant stirring is also crucial. If you see any signs of burning, immediately remove the pan from the heat.
• Maintaining Freshness: Store the powder in an airtight container in a cool, dark place. This will help it retain its flavour and aroma for longer.

Variations

Let’s get creative!

• Spice Level: If you like things extra spicy, add more dried red chillies! My friend, Priya, adds up to 12 chillies for a real kick.
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Regional Variations: Spice blends vary across South India. Some families add a pinch of coriander seeds or fenugreek seeds for extra flavour.

Serving Suggestions

So, what do you do with this amazing powder?

• Traditional Accompaniments: The classic way to enjoy this powder is with steamed rice and a dollop of ghee. It also pairs beautifully with rasam.
• Modern Uses: I love sprinkling it on idli, dosa, or uttapam for an extra flavour boost. It’s also fantastic mixed with yogurt for a quick and easy side dish.

Storage Instructions

Store your Kandi Pappu & Chana Dal Powder in an airtight container in a cool, dark, and dry place. Properly stored, it should stay fresh for up to 3-4 months.

FAQs

Got questions? I’ve got answers!

• How long does this powder stay fresh? Up to 3-4 months if stored properly in an airtight container.
• Can I use pre-roasted dals? While you can, the flavour won’t be as fresh or aromatic. Roasting the dals yourself is highly recommended.
• What is the best way to grind the powder – mixer or grinder? A grinder generally works better for achieving a coarse texture. However, a mixer will work in a pinch.
• Can I add other spices to this blend? Absolutely! Feel free to experiment with coriander seeds, fenugreek seeds, or even a pinch of turmeric.
• What is the significance of this powder in South Indian cuisine? This powder is a staple in many South Indian households. It’s used to add flavour and depth to a variety of dishes and is considered a comforting and nourishing ingredient.

Enjoy making this recipe, and let me know how it turns out for you! I hope it brings a little bit of South Indian sunshine into your kitchen.