SERVING – 3-4
- BLACK GRAM DAL – 1/2 CUP
- RED CHILLY – 1
- BLACK PEPPERCORN – 1 TSP
- ASAFOETIDA – 1/4 TSP
- SESAME OIL – 1 TSP
- SALT – TO TASTE
METHOD
- Take a heavy bottomed pan, add oil and heat it
- When oil is hot add the dal, chilly and pepper and sauté till the dal turns golden brown.
- Switch off the flame. Add the asafoetida.
- Leave it to cool
- Grind to a coarse mixture along with required amount of salt. And a sprinkle of water.
This can be eaten mixed with hot rice and ghee.it is an excellent accompaniment for Milagu rasam sadam ( rice mixed with pepper rasam) or Milagu kuzhambu ( Pepper- tamarind thick gravy that is mixed with rice). This thogayal not only peps up a meal but silently adds to its protein content.
