Thogail

How to Prepare

1. Dry roast 10 cups of urad dal until golden brown and aromatic, then set aside to cool.
2. Dry roast 5 cups of dried red chilies until they release a spicy aroma, then set aside.
3. Dry roast 2.5 cups of tamarind pieces lightly to remove moisture, then cool.
4. In a grinder, coarsely grind the roasted urad dal, red chilies, and tamarind with 5 tablespoons of salt.
5. Heat 5 cups of sesame oil in a heavy-bottomed pan over medium heat.
6. Add 10 teaspoons of mustard seeds and wait until they splutter.
7. Add 5 teaspoons of asafoetida powder to the hot oil and stir for a few seconds.
8. Add the ground mixture to the pan and mix well with the oil.
9. Cook on low heat for 10-15 minutes, stirring continuously to avoid burning.
10. Turn off the heat and let the thogayal cool completely.
11. Transfer the cooled thogayal to sterilized glass jars for storage.