Roasted sesame seeds ground with red chillies, tamarind, and urad dal.
Prep: 10 minutes
Cook: 10 minutes
Serves: 20 people
Scale quantity
Change estimated quantity; ingredients and steps scale using multiplier = estimated ÷ base (same as daily-menu recipes).
How to Prepare
Dry roast 1 cup of black sesame seeds in a pan on low heat for 3-4 minutes until aromatic. Set aside to cool.
In the same pan, dry roast 5 dried red chilies for 1-2 minutes until they turn crisp. Set aside.
Dry roast 1/2 cup urad dal until golden brown (about 3 minutes). Set aside to cool.
Once cooled, add the roasted sesame seeds, red chilies, urad dal
1 tsp tamarind paste, and salt to taste into a mixer grinder.
Grind the mixture into a coarse paste without adding water initially. Then, add 2-3 tbsp of water gradually to achieve a thick, coarse consistency.
Transfer the thogayal to a serving bowl. Optionally, temper with 1 tsp mustard seeds and a pinch of asafoetida in 1 tbsp sesame oil and mix into the thogayal.
Serve with hot rice and a drizzle of sesame oil or ghee.