Paruppu Thogel

Volume

Serving for 4 people's rice.

Ingredients

- 2tbsp oil
- 1 davara toor daal
- 5 red chillis (dried)
- 1.5 davaras grated coconut
- 3tsp salt

Other Requirements

- Sauce pan /tava + Spatula
- Mixie
- Multiple vessels

Steps to Prepare

1. Fry the Daal

  1. Put 2 tbsp of oil in a sauce pan and heat it till it's hot.
  2. Add 1 davara of toor daal to the sauce pan.

  3. Break open and add 5 red chillis (dried) to the sauce pan. Keep tossing the daal around to fry it. Do not allow it to sit still in a place for too long, otherwise it will get burnt.
  4. When done, the daal would have turned to a red-gold colour from the original pale yellow.

  5. Now put the daal into a vessel (or directly into a mixie container) and pour 1 kinnam of water on it. Allow the daal to cool down and soak the water in for 5 minutes.

2. Mix it into Thogel

  1. Add 3tsp of salt to the daal in the mixie.
  2. Add 1.5 davaras of grated coconut to the mixie.

  3. Add 1 kinnam of water and run the mixie for 30s. This is just to mix the componenets together (without forming a good blend), so that the next steps are easier.
  4. Now transfer most of the mixture (poorly ground/mixed) out of the mixie, and into another vessel.
  5. With a small amount in the mixie (1/4 or 1/3 of original), add some more water and run the mixie again (30s).

  6. Do not add too much water to begin with. Add water in steps of 2 or 3 tbsp at a time. This will ensure that the thogel doesn't become too liquidy. If the consistency is that of a thick paste, it can be taken out and transferred into the final container. If the consistency is too chunky, add a little more water and run the mixie again.
  7. Repeat this process for each of the 3 or 4 parts of the unblended mixture.
  8. Transfer all of it into one final container.

  9. Now taste the thogel. If need be some salt can be added to it, and it can be mixed in still.

Paruppu thogel should be served with rice. For each serving of rice 1/4 of the paste should be used, with 1tbsp of ghee and mixed thoroughly with a serving of rice, until the rice uniformly takes the pale brown colour of the thogel.