Thakkali Thogayal

How to Prepare

1. Heat 2 tablespoons of oil in a frying pan over medium heat.
2. Add 4 teaspoons of urad dal and 4 teaspoons of chana dal. Fry until golden brown.
3. Add 20 dried red chilies and fry for a minute until they puff up slightly.
4. Add 10 cups of chopped tomatoes and cook until they turn mushy (about 5-7 minutes).
5. Add 2 teaspoons of tamarind paste and salt to taste. Mix well and cook for another 2 minutes.
6. Turn off the heat and let the mixture cool completely.
7. Transfer the cooled mixture to a blender or mixer grinder and blend into a smooth paste without adding water.
8. For tempering, heat 2 tablespoons of oil in a small pan, add 2 teaspoons of mustard seeds, and let them splutter.
9. Add a pinch of asafoetida and a few curry leaves to the tempering, then pour it over the thogayal.
10. Mix well and serve with rice, idli, or dosa.