Paruppu Thogayal or Paruppu Thuvaiyal is a lentil-based chutney prepared with split pigeon peas or toor dal. It is a simple chutney and excellent rice accompaniment. Check out the simple recipe with a detailed video.
Thogayal | Thuvaiyal:
Now coming back to this recipe, we call the chutney that we make for rice as thuvaiyal or thogayal in Tamil. When you don’t feel like preparing sambar or kuzhambu, this lentil-based chutney will be your best bet. Just mix the chutney and rice with a dollop of ghee or gingelly oil and serve it with pappad or curry or kootu for a complete meal. You can even serve this along yogurt rice.
Now without further ado, here is the recipe and the video. Finally, I made the video for my very first recipe.
Ingredients:
- 1/2 cup split pigeon peas / toor dal
- 3 dried red chilies
- 1/4 tsp whole black peppercorns
- 1/4 cup grated coconut
- 3/4 tsp salt
- 1/2 tsp hing
- 1/4 to 2/3 cup of water
- To Temper:
- 1 tsp oil
- 1 tsp mustard seeds
Steps:
- In a pan, dry roast the toor dal, dried red chilies, and black peppercorns without adding any water for three to four minutes over medium heat.
- When the toor dal browns a bit, reduce the heat and add the hing and grated coconut. Mix it and turn off the heat.
- Allow the mix to cool and transfer it to a mixer jar. Add the salt and grind it coarsely by adding 1/4 to 2/3 cup water but not more than that.
- Now, in a separate kadai, heat 1 tsp of oil and add the mustard seeds.
- When the mustard seeds splutter, add it to the chutney.
- That’s it. Serve it with hot rice.
Notes:
- Adjust salt and spices according to your preference.
- While dry roasting the toor make sure to keep an eye on. After 3 minutes, toor dal browns up fast. Over browned toor dal doesn’t taste good.
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Paruppu Thogayal | Split Pigeon Peas Lentil Chutney for Rice
Instructions
- In a pan, dry roast the toor dal, dried red chilies, and black peppercorns without adding any water for three to four minutes over medium heat.
- When the toor dal browns a bit, reduce the heat and add the hing and grated coconut. Mix it and turn off the heat.
- Allow the mix to cool and transfer it to mixer jar. Add the salt and grind it coarsely by adding 1/4 to 2/3 cup water but not more than that.
- Now, in a separate kadai, heat 1 tsp of oil and add the mustard seeds.
- When the mustard seeds splutter, add it to the chutney.
- That's it. Serve it with hot rice.
Video
Notes
- Adjust salt and spices according to your preference. While dry roasting the toor make sure to keep an eye on.
- After 3 minutes, toor dal browns up fast. Over browned toor dal doesn't taste good.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: This recipe was originally posted in 2009 but now updated with new photos and fresh content.
