Paruppu Thogayal

IMAGERY:

Paruppu thogayal is a South Indian Side dish which can be served with chapati,dosa,idli and hot rice. The taste of the thogayal goes well with tiffin items and also with rice. Paruppu in Tamil language means dal and this recipe has its main ingredient as dal. I have used moong dal here for preparing thogayal. You can also use toor dal/masoor dal for preparation.
I have tasted this during my college days as mom had not prepared this thogayal earlier. Mostly it will be coconut thogayal and I had a long craving for this dal recipe. So I thought of giving a try and bring this recipe to my kitcken. Every one just loved the taste and enjoyed the dinner with chapatis and hot rice. Do try this at home and let me know your valuable comments.

INGREDIENTS:
Moong Dal               -            1/2 cup
Coconut                    -            1/2 cup. I have taken equal to that of dal.
Red chili                   -            2 or 3, as per your taste
Salt                           -            as required
Garlic                       -            3 or 4 pods
Oil                            -            1/2 tsp
Tamarind                  -            a peanut size
For Tempering:
Oil                            -            1/2 tsp
Mustard seeds          -            1/2 tsp
Urad dal                   -            1/2 tsp
Curry leaves            -             1 arc

PREPARATION:

• Roast the moong dal in a wok by adding little oil. Roast it until golden color and keep it aside.
• In the same wok, add coconut,red chili and garlic pods and saute for a while. I have roasted them separately but shown everything in a single picture.

• Once done, add the roasted items in a blender and grind to a fine paste.
• Temper them with mustard seeds splattered in little oil, followed by urad dal and curry leaves.

Best to serve with chapati and hot steamed rice. Can also be served for idli/dosa.