Kadalai Paruppu Thogayal

How to Prepare

1. Heat 2 tablespoons of oil in a frying pan over medium heat.
2. Add 20 dried red chilies and fry until they turn crisp. Remove and set aside.
3. In the same pan, add 2 cups of chana dal (kadalai paruppu) and roast on low heat until golden and aromatic. Remove and set aside.
4. Add 1 cup of grated coconut to the pan and roast until light golden. Remove and let it cool.
5. In a mixer grinder, add the roasted chana dal, red chilies, coconut
6. 2 teaspoons of salt, and 2 small pieces of tamarind. Grind into a coarse paste, adding 1-1.5 cups of water gradually to achieve desired consistency.
7. Transfer the thogayal to a serving bowl. Optionally, temper with 2 teaspoons of mustard seeds
8. 2 teaspoons of urad dal, and a few curry leaves in 2 tablespoons of hot oil, and pour over the thogayal.
9. Serve with hot rice or as a side dish with dosa or idli.