THOGAYAL VARIETIES

 TOOR DHAL THOGAYAL

TOOR DHAL- 1 1/2 TBSP

RED CHILIES- 6 NOS

GARLIC CLOVES- 5 NOS

SALT ACCORDING TO SALT

ASAFOETIDA- 1/2 TBSP

OIL - 3 TSP

PREPARATION

In a pan heat oil add toordhal,red chilies,garlic pods asafoetida saute till the dhal changes color and nice aroma emanates.In a bowl add all the sauteed ingredients and little water to immerse the ingredients. Leave aside for 15 minutes so that toor dhal and other ingredients softens.

In a mixer grind all the ingredients with little water to a coarse paste.Thogyal is best eaten mixed with plain rice and dash of ghee.

 

MINT THOGAYAL

  MINT LEAVES- 1 BUNCH                                                      

TOOR DHAL- 5 TSP

URAD DHAL- 5 TSP

RED CHILIES- 7-8 NOS

GARLIC CLOVE-8 NOS

SALT ACCORDING TO TASTE.

OIL- 4 TSP

PREPARATION

In a vessel wash the mint leaves and keep it aside to drain.In a pan heat oil add all the dhals along with red chilies ,garlic pods and roast till golden brown at last add mint leaves saute for a minute and switch off.Now allow the ingredients to cool and grind in a mixer to a little coarse consistency by adding little water.