- Wash, peel the beets, chop into 1 inch cubes. Take it in a microwave safe bowl, add water to immerse the beets. Microwave high for 8-10 minutes for the beets to cook. Remove for the microwave. There will be very less water left in the beets, strain the water and use it for cooking pulses or add it in rasam. I do the later, gives a nice color to the rasam. Keep the cooked beets aside until use.
- In a kadai, dry roast urad and chana dal. Take care not to burn them. They should turn golden brown. Just before switching off, add red chilies and curry leaves. Let this cool completely.
- Take the roasted dal, red chilies, curry leaves, tamarind, hing, salt and cooked beets in a mixer, add coconut if using, and grind it to a fine/coarse chutney with 2-3 tbsp of water. Do not add more water, it will become loose.
- Transfer the thogayal to a serving bowl and serve it along with steaming hot rice and gingely oil and pair it with any dry curry for a scrumptious meal.