Friday, November 2, 2012

parpu togial -- lentil chutney

Mahesh's mom made this today and it was good!


1 tablespoon oil
1/3 cup split toor dal
3 whole dried red indian chilis
1/4 teaspoon asofetida
1/4 teaspoon salt, or to taste
1 tablespoon dried shredded coconut


1. put oil in a pan on a low fire, add toor dal, chilis, and asofetida. Fry on low fire until until it's a light brown color -- you will get a fried smell.

2. Remove the chilis from the pan and reserve, add just enough water to cover fried toor dal and soak for 30 minutes.

3. Grind chilis and salt in the mixee, then add the toor dal and grind it all together to make a paste. Add coconut and grind again.

You mix this with rice and eat it with more kurumba. Kozambu?

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