Ingredients

• 1/2 cup - channa dal
• 4 or 6 - dry red chillies
• A big pinch of asafoetida
• 2 to 3 tbsps - oil
• 3 or 4 tbsps - grated coconut
• Salt to taste
• For the seasoning:
• 2 tbsp - oil
• 1/2 tsp - mustard seeds
• Few curry leaves
• 2 - dry chillies
• 1/2 tsp - urad dal

How to Make Parappu Togayal

• Boil the channa dal with hing and keep aside.
• Heat 2-3 tbsps oil in a pan and add the dry chillies. Saute till brown.
• Add the grated coconut and continue to fry till the coconut turns brown, too.
• Remove from fire and let it cool.
• Put the boiled dal into a blender, adding a little water at a time, and grind it to a smooth paste.
• Put the ground dal in a bowl, add salt to taste, and keep aside.
• Heat the oil kept for seasoning. Add the urad dal, curry leaves, dry chillies, asafoetida and mustard seeds.
• When the dal turns brown and the mustard seeds crackle, remove and pour over the ground paste.
• Mix well and serve.