Rinse toor dal very well a few times & drain the water completely.
Heat 1 tsp of oil & fry the dal on a medium flame till you get a nice aroma. Dal has to turn deep golden. Remove to a plate.
Fry red chilies on a low flame till they turn crispy. Add garlic & cumin to the same pan & fry just for 30 seconds.
Cool all the ingredients and add to a blender along with salt & tamarind.
We usually soak tamarind in little warm water and filter it to the grind the chutney.
Grind the ingredients with little water to a smooth or coarse kandi pachadi. Adjust the consistency as desired. Smooth chutney goes well with snacks and breakfasts. Coarse kandi pachadi tastes good with rice.
Taste the toor dal chutney and add more salt and tamarind if needed.
Tempering kandi pachadi
Heat 1 tsp oil in a pan, add cumin and mustard.
When they begin to crackle, add curry leaves and garlic.
Fry til curry leaves turn crisp. Pour this to the kandi pachadi and mix well.