Paruppu Thogayal

How to Prepare

1. Heat 2 tablespoons of oil in a frying pan over medium heat.
2. Add 10 dried red chilies and fry for 1-2 minutes until they turn slightly darker.
3. Add 2 cups of toor dal and roast on low heat for 5-7 minutes until golden brown and aromatic.
4. Add 1 teaspoon of asafoetida and mix well for 30 seconds.
5. Turn off the heat and let the mixture cool completely.
6. Once cooled, transfer the mixture to a mixer grinder.
7. Add 2 teaspoons of salt and 1 cup of grated coconut to the grinder.
8. Grind the mixture into a coarse paste, adding 1/2 cup of water gradually as needed to achieve the desired consistency.
9. Transfer the Paruppu Thogayal to a serving bowl.
10. Optionally, temper with 1 tablespoon of oil
11. 1 teaspoon of mustard seeds, and a few curry leaves, and pour over the thogayal before serving.