Dal is always healthy and tasty. It is a vital source of protein for vegetarians. Just a handful of these pulses in your greens can make it a wholesome meal. On my recent visit to Madurai, I had this wonderful Kadalai parupu thokku at a wedding. Jawahar Kasim, the lady who made this dish, later invited me to her home to savor this tangy thokku.Method: Soak the Bengal gram for three hours and cook them for a few minutes. (Do not overcook them). In a shallow pan, heat the oil and add the curry leaves, fennel seeds, garlic pods, chopped onion, tomatoes and stir fry for 5 minutes in medium flame. Now add the turmeric, chili powder and salt. Wait 2 minutes and add the boiled Bengal gram along with the water and let it thicken. Sprinkle the grated coconut, toss, and allow it to settle for 5 minutes. This thokku pairs very well with curd rice. Leftovers can be used as an accompaniment for dosas or pooris.
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