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
- 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
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