Parappu Togayal

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.

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