Paruppu Thogayal (Toor & Bengal Gram Chutney)
A delightful South Indian condiment, Paruppu Thogayal is a thick, flavorful chutney made with a blend of roasted lentils, spices, and fresh coconut. It serves as a perfect accompaniment to steamed rice or dosa. The beauty of this dish lies in its simplicity, packed with earthy flavors and a touch of tanginess from tamarind. Whether served with hot rice and ghee for lunch or paired with Ragi and Oats Dosa for a wholesome breakfast, this chutney is sure to elevate any meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/4 cup |
| Roasted Gram Dal (Pottukadalai) | 1/8 cup |
| Whole Black Peppercorns | 1/2 tablespoon |
| Dry Red Chillies | 5 |
| Onion (finely chopped) | 1 |
| Fresh Coconut (grated) | 2 tablespoons |
| Salt | To taste |
| Jaggery | 1 pinch |
| Tamarind Paste | 1 teaspoon |
| Sunflower Oil | 1 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Dry Roasting the Lentils and Spices:
Begin by dry roasting the toor dal (Arhar dal), bengal gram, black peppercorns, and dry red chillies in a heavy-bottomed pan. Keep roasting until the lentils turn golden brown, releasing a lovely nutty aroma. Once done, set the roasted ingredients aside to cool. -
-
Roasting the Coconut:
In the same hot pan, add the fresh grated coconut and sauté it until it slightly dries out and takes on a golden hue. This will bring out its flavor and enhance the texture of the chutney. -
Blending the Chutney:
Transfer the roasted lentils, spices, and the sautéed coconut into a blender or mixer jar. Add enough water to help the blending process and achieve the desired consistency. Add salt, a pinch of jaggery, and tamarind paste to the jar. Blend everything together into a coarse chutney-like paste. Paruppu Thogayal is usually thick and not as runny as other chutneys, so keep that in mind when blending. -
Tadka (Tempering):
Heat sunflower oil in a small tadka pan. Once the oil is hot, add asafoetida (hing) and let it sizzle. Add mustard seeds and allow them to crackle for a few seconds, releasing their aroma. This tempering adds a burst of flavor to the chutney. -
Combine and Serve:
Pour the hot tadka over the blended chutney and mix well. Serve your Paruppu Thogayal hot, as a side dish with steamed rice and a dollop of ghee for lunch. For breakfast, pair it with Ragi and Oats Dosa for a hearty and nutritious start to your day.
Serving Suggestions:
-
For Lunch:
Pair this rich and flavorful chutney with steaming bowls of rice and a generous spoonful of ghee. The combination of rice and Paruppu Thogayal is a match made in heaven, providing a balanced and satisfying meal. -
For Breakfast:
Enjoy it with crispy Ragi and Oats Dosa for a light yet filling breakfast. The chutney complements the dosa perfectly with its spicy, tangy flavor. -
As a Snack:
You can also serve Paruppu Thogayal as a dip for idli, dosa, or appam for a quick snack that’s full of flavor and nutrition.
Note:
While the chutney itself is packed with spices and flavors, you can adjust the level of spiciness and tanginess according to your preferences by varying the amount of red chillies, peppercorns, and tamarind paste. The addition of jaggery gives the chutney a subtle sweetness that balances the heat from the spices.
This Paruppu Thogayal recipe is a staple in South Indian kitchens and is loved for its versatility and vibrant flavor profile. It can be made in a matter of minutes and can easily be stored for a few days, making it a convenient side dish to have on hand for busy days.
