Paruppu Thogayal or Paruppu Thuvaiyal is a lentil-based chutney prepared with split pigeon peas or toor dal. It is a simple chutney and excellent rice accompaniment. Check out the simple recipe with a detailed video.
PS: I think I will be the first one to add PS at the beginning of the Post. I want to recollect how my blogging journey started. I am updating this post today, (March 25th, 2019). After creating the blogger account, this was my first post. Without any big recipe introduction or anything, I started typing the ingredients and the steps and guess what, I didn’t even add any picture, but published the post. That’s how my blogging journey started.
Thogayal | Thuvaiyal:
Now coming back to this recipe, we call the chutney that we make for rice as thuvaiyal or thogayal in Tamil. When you don’t feel like preparing sambar or kuzhambu, this lentil-based chutney will be your best bet. Just mix the chutney and rice with a dollop of ghee or gingelly oil and serve it with pappad or curry or kootu for a complete meal. You can even serve this along yogurt rice.
You need to roast the ingredients and grind it with minimal water. The recipe is as simple as that. The chutneys for rice are usually thick when compared to the other tiffin chutneys. Also, making the chutney thick and grinding with minimal water helps in longer shelf life.
Now without further ado, here is the recipe and the video. Finally, I made the video for my very first recipe.
Ingredients:
- ½ cup split pigeon peas / toor dal
- 3 dried red chilies
- ¼ tsp whole black peppercorns
- ¼ cup grated coconut
- ¾ tsp salt
- ½ tsp hing
- ¼ to ⅔ cup of water
- To Temper:
- 1 tsp oil
- 1 tsp mustard seeds
Steps:
- 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 a 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.
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.
PS: If you try this thogayal recipe, please don’t forget to comment and rate this recipe. Also, please check out my videos and do subscribe to my YouTube channel.
📖 Recipe
Paruppu Thogayal | Split Pigeon Peas Lentil Chutney for Rice
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
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: This recipe was originally posted in 2009 but now updated with new photos and fresh content.
Really good to see you and hear your voice after a long long time Vidhya :) .. and of-course the recipe looks great.. am gonna try it..
Keep rocking !!
Thanks a lot Evangeline. :-) How are you doing? Long time.
Yummy love it !!!
Thanks :-)