Tomato 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 10 dried red chilies and fry for a minute until they puff up.
4. Add 20 medium-sized tomatoes (chopped) 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.
8. Grind to a coarse paste without adding water. If needed, add a teaspoon of water for grinding.
9. For tempering, heat 2 tablespoons of oil in a small pan.
10. Add 2 teaspoons of mustard seeds and let them splutter.
11. Add a pinch of asafoetida and 20 curry leaves. Fry for a few seconds.
12. Pour this tempering over the ground tomato thogayal and mix well.
13. Serve with rice, idli, or dosa.