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