Ingredients
Method
In a skillet, heat 2-3 tsp oil and roast the dals until golden.
Remove the dals and let them cool.
In the same skillet, saute the dry red chillies, hing and tamarind for a few minutes on low heat.
Grind the coconut, dals, tamarind, chillies and hing into a thick paste and mix in some salt.
Splutter mustard seeds and curry leaves in Til oil and add the tadka to the thogayal.
Serve hot with Rice/Roti…
| Main | Spices/Tadka | Generic |
|---|---|---|
| 1 cup Tur Dal | 6-8 Dry Red Chillies | Til Oil |
| 1/2 cup Chana Dal | 1 pinch Hing | Salt |
| 1/4 cup Coconut | 4-6 Curry leaves | |
| 1 tsp Mustard Seeds | ||
| 3-4 pcs Tamarind |
In a skillet, heat 2-3 tsp oil and roast the dals until golden.
Remove the dals and let them cool.
In the same skillet, saute the dry red chillies, hing and tamarind for a few minutes on low heat.
Grind the coconut, dals, tamarind, chillies and hing into a thick paste and mix in some salt.
Splutter mustard seeds and curry leaves in Til oil and add the tadka to the thogayal.
Serve hot with Rice/Roti…
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