My mom is visiting and one of the things I ask her to make every time she visits is some form of paruppu thuvaiyal (a kind of pesto that you eat with rice, similar to chutney except a lot more thicker)
This recipe uses yellow moong dal- skinned and split mung beans that are easy to digest.
1 cup yellow moong dal
1 clove garlic
2 dried red chillies *
a pinch of asaefotida (hing)
2 tbsp oil
salt to taste
water, minimal quantity for grinding
Heat oil in a pan. Add the garlic, red chillies, asaefoetida- saute for about 30 seconds. Then add the yellow moong dal and roast till the dal is golden brown.
Cool it down and grind with minimal amount of water.
Serve with hot rice, ghee (clarified butter) and some fried papad!
With the garlic and the heat from red chillies, it sort of warmed me up- exactly what I needed after kind of weather we have been put through here in the area. (I guess I cannot complain about it being cold when people down south have lost their lives, homes and livelihoods to the monstrous tornadoes- my hearts go out to them).