A simple dish from the Cuisine of South India. Best served with rice.
Bengal Gram Dal – 4 tsp
Coriander Seeds – 2 tsp
Coconut – 1/2 cup, grated
Dry Red Chillies – 2
Ginger – a little piece, peeled, chopped
Tamarind – little
Jaggery – little, powdered
Asafoetida Powder – a pinch
Oil as required
Salt as per taste
1. Heat oil in a pan.
2. Add dal, coriander seeds, ginger and fry for 45 seconds.
3. Remove and cool.
4. Add coconut, tamarind, jaggery and salt.
5. Grind together to a thick paste (thuvaiyal consistency) and remove.
6. Fry the mustard seeds and asafoetida powder in a frying pan. Pour over the thuvaiyal.
7. Serve with hot rice.