• Add coriander seeds, toor dal/kandi pappu.
• Then add cumin seeds, mustard seeds, fenugreek seeds and black pepper.
• Roast all of them on a low flame till the dal turn golden yellow.
• Add red chillis and asafoetida and fry them too for a minute.
• Once all of the fried well, transfer them to a plate to cool.
• Allow them to cool completely.
• In a blender jar add all of them and blend them to make a fine powder.
• Keep this powder aside.

Procedure for kandi pappu pulusu:

• Slice onions into lengthwise and slit green chillis.
• Soak tamarind in water for half an hour.
• Extract juice out of it and keep aside.
• Heat a pan and dry roast toor dal/kandi pappu till the dal turns into golden brown.
• Pressure the above fried dal for 3 to 4 whistles.
• Once done mash it and keep the dal also ready to use.
• In a pressure cooker add sliced onions, green chillis.
• Add salt, turmeric powder and tamarind juice.
• Mix them well and pressure cook for 2 whistles.
• Once the pressure goes off remove the lid and add the above made powder.
• Allow the stew to boil for a minute.
• Add mashed kandi pappu or toor dal and mix it well.
• There won't be any lumps and allow the pulusu to boil for another 5 minutes.
• Tasty kandi pappu pulusu ready to serve.
• Before serving check the salt and add if necessary.
• Serve kandi pappu pulusu recipe with hot piping rice.