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Paruppu-thogayal
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5 from 1 vote

Paruppu thogayal recipe

Lentils chutney recipe , a traditional South Indian post-partum food
Prep Time10 minutes
Cook Time20 minutes
Soaking time30 minutes
Total Time1 hour
Course: Condiment
Cuisine: Indian, South Indian
Keyword: chutney recipes, Thogayal recipes
Servings: 3
Author: Jeyashri suresh

Ingredients

  • ½ cup Toor dal
  • 3 tsp oil
  • ½ tsp black pepper
  • 2 red chili
  • 2 tbsp coconut
  • Salt as needed
  • 3 pinches asafoetida
  • 1 cup water for soaking

Instructions

  • In a pan add 3 tsp oil. Add the ½ tsp pepper, 2 red chili and ½ cup of Toor dal.
  • Saute till the dal turns golden brown. If adding garlic add along with the dal and roast it well.
  • Transfer this to a bowl and add 1 cup of water.
  • Let this soak in water for 30 minutes.
  • The water will be almost absorbed after 30 minutes, if any extra drain it and keep aside.
  • Transfer this to a mixie jar and add 2 tbsp of coconut and salt.
  • Grind this into a slightly coarse paste. If needed add the drained water.
  • Transfer this to a bowl and enjoy with hot rice.
  • You can have this as a side dish for Milagu kuzhambu sadam.

Notes

1. Paruppu Thogayal pairs well with dosai too.
2. Adding garlic lends a nice flavour, if you are a garlic lover like me, feel free to add 3-4 cloves of garlic.
3. Paruppu Thogayal stays good in the refrigerator for 2-3 days.