Paruppa Thogayal (Lentil Dip, Dal Chutney)

Thogayal (also called thuvayal) is a concept rather unique to South India. These are thick chutneys that are served as accompaniments to rice and ‘dal’ (meaning a wet curry to be mixed with rice). Thogayals are normally quite spicy – therefore, they are normally made to accompany bland dishes like mulakootal. There are several types of thogayals, the most common ones being coconut and lentil thogayals. In verity, thogayals can be made with most vegetables. They are very simple to make and taste delicious.


1/4 cup pigeon peas (tur dal, thuvaram parupu)
1/4 cup Bengal gram (chana dal, kadalai parupu)
1/2 tsp black pepper corns (sabut kali mirch, kurumilagu)
4-5 dried red chillies
2 tbsp grated coconut
A pinch of asafoetida (hing, perunkayam)
Salt to taste
Heat a wok and roast asafoetida and red chillies
Set aside
In the same wok, add pigeon peas, Bengal gram and pepper corns
Roast on medium flame till the pigeon peas and Bengal gram turn golden brown
Add grated coconut and roast for not more than 5 seconds
Switch off flame and set aside to cool
Transfer the roasted chillies and the pigeon peas/Bengal gram to a blender
Add very little water and salt
Grind to a coarse paste
Serve with with steamed red/brown rice and ‘dal’ or as a dip with whatever takes your fancy

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