Paruppu Thogayal | Lentils Dip - Well roasted golden brown lentils, coarsely ground along with smoked tamarind & other seasonings.
Insert the tamarind onto a skewer and roast this on the direct flame until it changes colour on all sides, approx for 1-2 minutes . Then add little water, soak for few minutes and extract the juice.
Heat a Tbsp of oil in a pan on med-high flame and add the garlic cloves. Keep stirring for 30 seconds and then add the black peppercorns, stirring for another 30 seconds.
Then reduce the flame to medium, add the lentils and keep stirring frequently until it turns golden brown.
When it starts changing colour, add the chillies and keep stirring until the raw smell of all the ingredients goes off and both the lentils emit a nice aroma.
Turn off the flame and add asafoetida & grated coconut. Stir it well and the heat of the pan is enough to roast the coconut. Transfer everything to a plate. Let the roasted ingredients cool.
Now add everything into a mixer along with salt and the tamarind extract. Grind it to a thick coarse paste by adding a Tbsp of water at intervals; as and when needed to grind.
Paruppu Thogayal https://www.themagicsaucepan.com/main-course/thogayal/paruppu-thogayal-lentils-dip