Masoor -Moong dal thogayal

 The recipe, I am sharing today has Masoor dal and moong dal as the key ingredients. As we know, lentils are very good sources of protein.

Apart from toor dal and channa dal, these 2 dal varieties lend themselves pretty well, to use in thogayal.

Ingredients:

Masoor dal-1/2 cup

Moong dal-1/2 cup

Green chillies/Red chillies- 2 (depending on how mild/spicy the thogayal needs to be)

Asafoetida-a  small pinch

Tamarind paste- 1 tsp

Shredded coconut-1 tbsp (optional)

Curry leaves- a tiny sprig (optional)

Salt- to taste

Oil-2 tsps

Preparation:

In a kadai, add 2 tsps of oil. Add both the lentil varieties (masoor and moong), green chillies. Add in a tiny pinch of asafoetida and a tsp of tamarind paste. Saute on a low to medium flame, until the dals begin to appear slighly browned. Turn off the stove.

Add the shredded coconut (if using), and let it wilt in the heat of the pan. Once the mixture has cooled down,transfer the contents to a mixer, and grind to a coarse paste, adding very little water, if needed.

Add the needed salt to taste.

Transfer to a serving bowl. This healthy thogayal pairs up well with hot rice, and can also be served as a side for dosa/idli.

Notes:

1. A clove or two of garlic can be added for a more robust flavour.

2. This thogayal can be prepared with just 1  dal variety as its base (Toor dal,Channa dal, Moong dal, Masoor dal).

3. Additionally, you could season the thogayal. Add in a tsp of oil to a kadai, and tip in a tsp of mustard seeds.Once it splutters, pour the seasoning into the thogayal and mix well. This makes the thogayal more flavourful.