Kandi Pappu Pacchadi (Toor Dal Chutney)

1 cup toor dal
1 tsp Salt (to taste)
Marble sized tamarind

Garnish (optional):

1 tsp urad dal
½ tsp cumin seeds
1-2 red chilies
1 sprig curry leaves
¼ tsp asafetida

Dry roast toor dal until it gives out nice flavor and turns light brown.
Heat 1 Tsp oil and fry urad, cumin seeds and red chilies -- add about 10-15 seconds apart. Add asafetida and then curry leaves in the end.
Blend toor dal, tamarind, and salt to a semi-smooth paste. Add the garnish and blend for a few cycles till it mixes well.
Optionally, peel 3-4 cloves garlic, fry them in 1 tsp oil and add to the chutney.

Toor dal can be soaked for 1-2 hours, washed thoroughly and blended with cumin, red chilies, curry leaves, garlic, tamarind and salt.

Some prefer the raw version of this chutney.