Paruppu thogayal
Equipment
- 1 Pan
- 1 Mixie
Ingredients
- 4 tbsp Channa Dal
- 2 tbsp Toor Dal
- 7 no Red chilli
- 2 tbsp Gingelley oil
- 3 tbsp Coconut
- 1/2 tsp Asafoetida
- As req Salt
Instructions
- Heat oil in a pan. Add chana dal and sauté until it starts turning golden.
- Once the chana dal is halfway roasted, add toor dal and sauté for a few minutes.
- Add the dried red chillies and roast everything together on medium heat until the dals turn light golden brown and release a nice aroma. Take care not to burn them.
- Add grated coconut, asafoetida and salt. Mix well and switch off the heat.
- Allow the roasted mixture to cool completely.
- Transfer the mixture to a mixie/blender jar. Add the required amount of water and grind to a smooth, slightly thick paste.
- Transfer the thogayal to a bowl and shape it into a ball, if desired.
- Mix the thogayal directly with hot rice and ghee or gingelly oil.
- Serve it as a side dish with Vathakuzhambu rice or enjoy it as an accompaniment with Rasam rice.
Notes
How to Serve Paruppu Thogayal
Paruppu thogayal is traditionally served with hot rice and a dollop of ghee or gingelly oil (sesame oil).
You can either:
Mix the thogayal directly with hot rice and ghee or gingelly oil.
Serve it as a side dish with Vathakuzhambu rice.
Enjoy it as an accompaniment with Rasam rice. This simple Paruppu Thogayal is a delicious and comforting addition to a traditional South Indian meal.
Serve it as a side dish with Vathakuzhambu rice.
Enjoy it as an accompaniment with Rasam rice. This simple Paruppu Thogayal is a delicious and comforting addition to a traditional South Indian meal.