KANDIPAPPU

Kandi Pappu” is the Telugu name for Toor dal, also known as pigeon peas in English. It is a type of legume commonly used in Indian cuisine, especially in South India. Toor dal is a staple ingredient in many traditional dishes, such as sambar (a lentil-based stew), dal fry, and pappu (a type of lentil dish). It has a mild, nutty flavor and is rich in protein, fiber, and essential nutrients like folate, iron, and magnesium.

In the context of South Indian cooking, “Kandi Pappu” refers to the yellow split version of toor dal that is typically cooked with spices, vegetables, and sometimes tamarind, creating a hearty, nutritious dish. It is often served with rice and ghee.