Dry roast each dal separately.

Begin with Toor Dal, the main ingredient.

On a medium flame roast it till turn little brown. Do not burn them.

Once done, take it to a wide plate and keep it aside to cool.

Now again heat the kadai, add moong dal and roast it.

When the dal changes colour, add this to the above toor dal.

In the same manner roast chana dal and then urad dal.

As we already heated it well for roasting the other dals, so the kadai is very hot.

This would make roasting of urad dal easy.

Roast urad dal in the last only, as it takes a longer time to roast.

Add them to the above dals to cool.

Heat the kadai again add little salt, as little as 1/4 tsp, to it.

Add red chillies and roast them also.

Adding salt before the red chillies would stop the pungent aroma of chillies coming out.

Add them also to the the above pulses. Add cumin seeds also to the lentils.

Allow all of them to cool completely.

Grind small portions of the pulses along with red chillies.

Sieve it and again grind it till the entire powder become fine.

Serve Andhra Kandi Podi recipe with hot piping rice, or serve it with idli or dosa as the side dish along with a spoonful of oil.