Paruppu Thogayal | South Indian Spicy Lentil Chutney (GF & Vegan)
Paruppu Thogyal or Paruppu Thuvaiyal is a spicy, tangy South Indian Lentil Chutney. Served with hot steamed rice and sesame oil
Equipment
- Thick Bottomed Pan
- Spice Blender
Ingredients
- 1 TBSP Sesame Oil
- 1/4 cup Pigeon pea Toor dal
- 2 TBSP Bengalo Gram Channa Dal
- 15 grams Tamarind a small gooseberry sized unit
- 1 TBSP Jaggery
- 5 TBSP coconut grated, fresh or frozen(thawed)
- 3/4 tsp Salt or to taste
- 4 Dry Red chillies adjust spice
- 1/4 tsp Hing / Asafoetida skip for Gluten Free
- 1 tsp Oil
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
Instructions
- In a large pan, heat the Sesame oil. Roast the dals (lentils) on medium heat one by one till they turn golden brown and slightly crispy. Transfer to a plate.
- In the remaining oil, fry the tamarind, red chillies and transfer to the lentils plate. Cool completely.
- In the hot pan (without any oil), roast the coconut once for 1 mins (with flame switched off). This is optional but crucial to improve the shelf life of the chutney, especially in summers.
- Now, DRY grind the dals, asafoetida, salt, jaggery to a very coarse powder (remember this is NOT a smooth chutney, but a rather coarse one, used to mix with the rice).
- Now add tamarind and about 3 - 4 TBSP of water and PULSE to a thick kind of consistency. Transfer to a serving bowl. You can serve the thogayal as is, but we prefer it with some tempering / tadka.
- For the tempering: Heat 1 tsp of oil. Splutter mustard and curry leaves. Pour onto chutney and serve immediately with hot rice, drizzle a bit of ghee / sesame oil, mix and delve into culinary bliss.
Video
Tried this recipe?Let us know how it was!
Tried this recipe?Follow @sizzlingtastebuds or tag #sizzlingtastebuds!