Tuesday, November 17, 2009

Paruppu Thogayal

1 cup Tur Dal6-8 Dry Red ChilliesTil Oil
1/2 cup Chana Dal1 pinch HingSalt
1/4 cup Coconut4-6 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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