paruppu thukaiyal with two bowl
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Paruppu Thogayal | Split Pigeon Peas Lentil Chutney for Rice

Paruppu Thogayal or Paruppu Thuvaiyal is a lentil-based chutney prepared with split pigeon peas or toor dal.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Entree
Cuisine: TamilNadu
Keyword: paruppu thogayal, paruppu thuvaiyal
Servings: 6
Calories: 70kcal
Author: Srividhya G


  • 1/2 cup split pigeon peas / toor dal
  • 3 dried red chilies
  • 1/4 tsp whole black peppercorns
  • 1/4 cup coconut grated
  • 3/4 tsp salt
  • 1/2 tsp hing
  • 1/4 to 2/3 cup water

To Temper:


  • 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.



  • 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.


Calories: 70kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 303mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 32.3mg | Calcium: 10mg | Iron: 0.7mg