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5
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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 Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Entree
Cuisine:
TamilNadu
Keyword:
paruppu thogayal, paruppu thuvaiyal
Servings:
6
Calories:
70
kcal
Author:
Srividhya G
Ingredients
½
cup
split pigeon peas / toor dal
3
dried red chilies
¼
tsp
whole black peppercorns
¼
cup
coconut
grated
¾
tsp
salt
½
tsp
hing
¼ to ⅔
cup
water
To Temper:
1
tsp
oil
1
tsp
mustard seeds
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 ¼ to ⅔ 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
Calories:
70
kcal
|
Carbohydrates:
10
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
0
mg
|
Sodium:
303
mg
|
Potassium:
84
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
215
IU
|
Vitamin C:
32.3
mg
|
Calcium:
10
mg
|
Iron:
0.7
mg