Wednesday, May 20, 2015

Paruppu Thogayal, Lentil Chutney

          As I had mentioned in my last post, today's dish is the simple and tasty Paruppu Thogayal or Lentil Chutney. When I say Paruppu/Lentils, I mean tuvar dal or arhar dal or split pigeon pea and the thogayal needs just 3 more ingredients along with the dal. An easy and flavorful chutney that makes a perfect combination with the Sundakkai Vathal kuzhambu, serve it with some hot white rice, drizzled with ghee or sesame oil and some sutta appalam ( pappads ) for a simple and delicious lunch..

Need To Have

  • Tuvar Dal/Split Pigeon Pea - 1/4 cup
  • Dried Red Chillies - 2
  • Grated Coconut - 1 tablespoon
  • Asafoetida - 1/8 teaspoon
  • Salt to taste


          Heat a little oil ( about 1/2 teaspoon ), add the tuvar dal and red chillies and roast them till the dal turns golden. Remove, cool and grind it with the coconut, asafoetida and salt, adding as little water as possible. Remove and serve.

Thogayal should be thick and slightly coarse, not a smooth paste.
Pin It


  1. never made this without tamarind..shall try your version soon!

  2. I love paruppu thogayal with vatah kuzhambu.. so yummy!

  3. Super delicious thogayal.It goes well aith rasam rice.

  4. I didn't know you could make chutney with lentils. It looks very tasty, Hema.

  5. I don't think I have ever had lentil chutney before, that's new to me Hema. I think my husband would like this with papads