Paruppu Thogayal

1. 1

   Step 1

   • a.Roast Lentils and Spices
   • b.Heat a heavy-bottomed pan over low to medium heat. No oil is needed for this step.
   • c.Add the toor dal and dry roast, stirring continuously for 4-5 minutes until it turns golden brown and releases a nutty aroma.
   • d.Add the dried red chillies and black peppercorns to the pan. Continue to roast for another minute until the chillies puff up slightly.
   • e.Remove the mixture from the pan and transfer it to a plate to cool down completely. This prevents it from cooking further.
2. 2

   Step 2

   • a.Grind the Thogayal
   • b.Once cooled, transfer the roasted dal and spice mixture to a blender or mixie jar.
   • c.Add the grated coconut, tamarind paste, asafoetida, and salt.
   • d.Pulse a few times without water to get a coarse powder. This helps in even grinding.
   • e.Add 1 tablespoon of water at a time and grind to a thick, coarse paste. Scrape down the sides as needed. Avoid adding too much water or grinding it into a smooth chutney; the texture should be slightly grainy.
3. 3

   Step 3

   • a.Prepare the Tempering (Tadka)
   • b.Heat the sesame oil in a small pan (tadka pan) over medium heat.
   • c.Once the oil is hot, add the mustard seeds and allow them to splutter completely.
   • d.Add the urad dal and sauté until it turns golden brown. Be careful not to burn it.
   • e.Finally, add the curry leaves. They will sizzle and turn crisp in a few seconds. Turn off the heat.
4. 4

   Step 4

   • a.Combine and Serve
   • b.Transfer the ground thogayal from the blender to a serving bowl.
   • c.Pour the hot tempering over the thogayal.
   • d.Mix well to combine. The Paruppu Thogayal is now ready.
   • e.Serve with hot steamed rice and a drizzle of ghee or sesame oil. It also pairs well with idli, dosa, or as a side for curd rice.

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