PARUPPU THOGAYAL

Is usually made on days when you prepare jeera/milagu rasam or vetha kuzhambu

Ingredients:

Toor dhal - 1/2 cup
Moong dhal - 1/2 cup
Red chillies - 2 nos.
Pepper -  1/2 teaspoon
Salt - 1 1/2 teaspoon
Oil  - 2 teaspoon for frying
Asafoetida - a small bit ( in case of powdered  asafoetida - 1/2 teaspoon)

In a frying pan first add toor dhal  and pepper and keep
roasting.  After some time add the moong dhal and red chillies
and roast till the dhal turn reddish in colour.  It should not
burn.  Add the asafoetida and salt and roast for some time.  
After the ingredients are roasted, added half glass boiled/hot
water and soak for about 15 minutes.

Now transfer it to a mixie and grind it to a very smooth paste.
Adding water helps in grinding and everything combines to 
become a smooth mass.  The ground paste will have a golden
hue.

If desired  (optional ) - 2 garlic pods can be added and roasted.
(Not everyone likes it) 

Moong dhal is added afterwards because the toor dhal takes
more time for roasting than the moong dhal.  If both are added
at the same time, moong dhal will start to  burn and start to
turn black.

I usually use Moong dhal also, because it gives a distinctive
sweetness to the thogayal.

Comments