3 tbsp urad dal
2 tbsp chana dal
1 tsp white sesame seeds
1/2 tsp black peppercorns
1 tsp coriander seeds
2 nos carrots. peeled and chopped into thick roundels.
2 nos Indian Gooseberries/Amla/Nellikaai, seeds removed,
1/4 cup freshly grated coconut
4-5 nos red chilies (reduce it to 3-4, if you prefer less hot)
Salt to taste
- Heat a kadai/pan, dry roast urad dal, chana dal, white sesame seeds, black peppercorns, and coriander seeds, until the dal turn golden brown. Take care not to burn them, keep the flame simmer. Switch off the pan, and add red chilies to it.
- Tranfer the contents to a flat plate. In the same pan, add a tsp of oil, add chopped carrots and gooseberries to it an saute in a simmer flame for around 4-5 minutes, for the veggies to sizzle. Take it off the flame. Let it cool completely.
- Take the roasted ingredients and veggies in a mixer, add salt and grind it to a thick paste using as little water as possible, If the mixer stops while grinding, add a tbsp of water and use a spatula mix well and grind again.
- Once done, remove the ground thogayal to a clean bowl. Serve it along with steaming hot rice and ghee/sesame oil.