Paruppu Thogayal
Lentil dip with coconut, peppercorns and red chillies
Ingredients
- ½ cup toor dal / thuvaram paruppu / yellow pigeon peas
- ½ tsp black peppercorns
- 4 dry red chillies
- ¼ tsp asafoetida / hing
- 1 large garlic pod
- 4-5 curry leaves
- 3 tbsp grated coconut
- 1 tsp gingelly / sesame oil
- Salt to taste
Instructions
- Heat ½ tsp oil in a pan and add the toor dal. Fry in medium flame till golden brown. Set aside to cool.
- Add the remaining ½ tsp oil and add peppercorns, red chillies and asafoetida. Fry for 1-2 minutes or till the peppercorns start popping.
- Add garlic, curry leaves and fry for few seconds. Then add coconut and fry for 2-3 minutes. Set aside to cool.
- Once everything cools, first grind them without adding water to a coarse powder. Then add water and grind to a semi coarse paste.
Notes
- Adjust the amount of red chillies according to your spice level. Use 2 chillies for a milder thogayal.
- I love the subtle flavor of garlic in the thogayal but you can skip the garlic if you don't like it.
- Do not burn or over roast the dal, else the thogayal will taste bitter.