Ingredients

• 3 slices - Bread
• 1/8 cup - Toor dal (split pigeon peas)
• 1/8 cup - channa Dal (Bengal gram)
• 1 - Red chilli
• 1 - Green chilli
• Few - Curry leaves
• 1 tbsp - Oil
• 1/4 tsp - Mustard seeds
• 1/4 tsp - Asafoetida
• 1 tsp - Urad dal (split and husked black gram)
• Salt to taste.

How to Make Toasted bread paruppu usli

• Soak the toor and channa dals together in enough water to cover the dals along with the red chilli for an hour and grind with minimal water into a coarse batter.
• Add salt and steam it for 10-15 minutes till it forms a nice dry and lumpy cake or microwave for 2-3 minutes in 30 second bursts, mixing well each time till it starts to look a bit dry.
• Break into smaller lumps once cool.
• Toast bread till crisp and break into tiny bits.
• Alternatively, finely chop bread slices and roast till crisp with some butter or clarified butter.
• Heat oil and add mustard seeds.
• When mustard stops popping, add urad dal (if you are using it).
• Add asafoetida, curry leaves and green chilli (slit through the middle) once the urad dal starts turning golden brown.
• Add lentil crumble.
• Mix well and scrape at the bottom of the pan every other minute, else it will brown too much.
• Add bread bits and toss well.
• Cook for a few minutes till lentil crumble mixes well with bread.
• Serve topped with chopped onions and tomatoes (optional).
• Recipe courtesy: foodiliciousnan