This is one of my favorite thogayals. It tastes awesome when mixed with hot rice and ghee. Bitterness from fenugreek is offset by jaggery and tamarind in this recipe.
Ingredients:
To roast:
Fenugreek seeds(Methi seeds)-1 tsp
Urud dal-2 tsp
Channa dal-2 tsp
Mustard seeds-1/4 tsp
Hing-1/4 tsp
Red chillis-5
Other ingredients:
Jaggery-1tbsp
Tamarind-3 inch piece
Salt
Method:
Roast the above ingredients in 2 drops of oil till golden brown. Cool.
Grind with rest of the ingredients adding little water to a course paste.
From the picture you can get an idea of how thick the paste should be.
Serve with hot rice and ghee.
Note: Rice should not be mushy. It be cooked in such a way that the grains are separate.
Ghee is a must. Thogalays taste great only when ghee is added.
