Tuesday, January 19, 2010



1 cup toor dal
½ cup coconut
2 pods of garlic
4 red chilies
Salt for taste


1. In a pan dry roast the toor dal on a low medium heat until a nice aroma comes out of the toor dal. Keep aside.

2. In the same pan, dry roast the garlic, red chilies and the coconut. Keep aside.

3. Allow everything to cool and grind all together with salt in a mixi or a blender.

4. Add required water and grind them coarsely.

5. Serve as a side dish for the rice.

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