Paruppu Thogayal (Toor & Bengal Gram Chutney)
A South Indian Specialty That Brings Flavor and Tradition to Your Table
Paruppu Thogayal, also known as Paruppu Thuvaiyal, is a flavorful and aromatic chutney hailing from the heart of Andhra Pradesh. This unique chutney is made by roasting a variety of lentils and blending them into a coarse paste, which is then enhanced with a tempering of spices. The combination of Toor dal (split yellow pigeon peas) and Roasted Gram Dal (Pottukadalai) offers a beautiful texture and earthy flavor, making it a perfect accompaniment for rice, dosa, or even as a spread for your breakfast dishes.
Recipe Highlights:
- Cuisine: South Indian
- Course: Side Dish
- Diet: Vegetarian
- Preparation Time: 20 minutes
- Cook Time: 15 minutes
Ingredients:
The ingredients for this chutney come together in perfect harmony to create a dish that’s both rich in flavor and texture. Here’s a breakdown of the key ingredients:
| Ingredients | 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 medium |
| Fresh coconut (grated) | 2 tablespoons |
| Salt | To taste |
| Jaggery | 1 pinch |
| Tamarind Paste | 1 teaspoon |
| Oil | 1 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
Instructions:
Follow these easy steps to make your delicious Paruppu Thogayal:
-
Roasting the Lentils and Spices:
- Begin by dry roasting the Toor dal, Bengal Gram dal (Pottukadalai), black peppercorns, and dry red chillies in a pan over medium heat.
- Roast the lentils and spices until they turn a golden brown color and release their aromatic fragrance. Once roasted, set the mixture aside to cool.
-
Sautéing the Coconut:
- In the same pan, while it’s still hot, add the freshly grated coconut and sauté it until it dries out and takes on a slight golden hue. This step adds a depth of flavor to the chutney.
-
Blending the Chutney:
- Transfer the roasted dal and spice mixture, along with the sautéed coconut, salt, jaggery, tamarind paste, and just enough water, into a blender.
- Blend the ingredients into a coarse chutney. Paruppu Thuvaiyal should have a thick texture, not runny like traditional chutney, so be mindful of the water quantity.
-
Tempering the Thogayal:
- Heat oil in a small tadka pan (tempering pan) over medium heat.
- Add the asafoetida (hing) to the hot oil and let it crackle. You can also add mustard seeds, if desired, for an extra layer of flavor.
- Pour the hot tempering over the prepared chutney.
-
Serving Suggestions:
- Serve the Paruppu Thogayal hot with steamed rice and a dollop of ghee for a comforting and wholesome meal.
- Alternatively, enjoy it with Ragi and Oats Dosa for a hearty breakfast or a light dinner.
Nutritional Information (Approximate Values per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 90 kcal |
| Protein | 4 g |
| Carbohydrates | 16 g |
| Fiber | 3 g |
| Fat | 2 g |
| Sodium | 180 mg |
| Potassium | 250 mg |
| Vitamin A | 5% of Daily Value |
| Vitamin C | 10% of Daily Value |
| Calcium | 2% of Daily Value |
| Iron | 6% of Daily Value |
Why You’ll Love Paruppu Thogayal:
- Simple yet Flavorful: The combination of roasted lentils, spices, and tamarind paste creates a chutney that is rich in flavor and complexity. The hint of sweetness from jaggery and tanginess from tamarind balance out the flavors beautifully.
- Versatile: Paruppu Thogayal can be paired with many South Indian dishes like steamed rice, dosas, idlis, and even chapatis. It’s a great way to add a burst of flavor to any meal.
- Nutritious: Packed with proteins and dietary fiber from the lentils, this chutney provides a healthy and filling option to accompany your meals.
Tips for Making the Best Paruppu Thogayal:
- Adjust the Spice: Depending on your preference for heat, you can increase or decrease the number of dry red chillies. For a milder version, remove the seeds from the chillies before roasting them.
- Roast the Lentils Well: Be sure to roast the lentils to a golden color to ensure the chutney has a nice depth of flavor. A well-roasted lentil mixture is key to achieving the perfect texture and taste.
- Storage: Store any leftover Paruppu Thogayal in an airtight container in the refrigerator for up to 2 days. The chutney may thicken upon cooling, so simply add a splash of water and mix before serving again.
Final Thoughts:
Paruppu Thogayal is a delightful side dish that packs a punch of flavor with every bite. This South Indian chutney brings together the earthy goodness of lentils, the freshness of coconut, and the zing of tamarind and spices in perfect harmony. Whether you’re enjoying it with rice, dosa, or as part of a larger South Indian feast, this recipe is sure to add a touch of tradition and taste to your meal.
Enjoy the comforting taste of Paruppu Thogayal, and share it with your loved ones for a wholesome and flavorful dining experience!
