Paruppu Thogayal Recipe -Toor & Bengal Gram Chutney

Name: Paruppu Thogayal Recipe -Toor & Bengal Gram Chutney
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: South Indian Recipes
Ingredients: 1/4 cup Arhar dal (Split Toor Dal); 1/8 cup Roasted Gram Dal (Pottukadalai); 1/2 tablespoon Whole Black Peppercorns; 5 null Dry Red Chillies; 1 null Onion finely chopped; 2 tablespoons Fresh coconut grated; null Salt to taste; 1 pinch Jaggery; 1 teaspoon Tamarind Paste; 1 teaspoon Oil; 1/4 teaspoon Asafoetida (hing); null Salt as needed

Madhuri Aggarwal

May 26, 2019

3189 Ratings

Paruppu Thogayal Recipe -Toor & Bengal Gram Chutney

Time:Prep: 20 M|Cook: 15 M|Total: 35 M

Makes:4 Servings

Meal:Side Dish

Cuisine:South Indian Recipes

Paruppu Thuvaiyal a speciality of Andhra Pradesh. It is a coarse chutney made using lentils. In this chutney, a paste is formed using Toor dal and Bengal Gram and is tempered with the south Indian tempering.

Paruppu Thogayal is a quick and simple recipe and tastes heavenly with hot steamed rice and ghee.

Serve Paruppu Thuvaiyal with hot Steamed Rice and ghee for lunch or with Ragi and Oats Dosa for breakfast.

If you like this recipe, you can also try our other chutney recipes such as

Paruppu Thogayal is a quick and simple recipe and tastes heavenly with hot steamed rice and ghee.

Serve Paruppu Thuvaiyal with hot Steamed Rice and ghee for lunch or with Ragi and Oats Dosa for breakfast.

If you like this recipe, you can also try our other chutney recipes such as

Ingredients

1/4 cup Arhar dal (Split Toor Dal)

1/8 cup Roasted Gram Dal (Pottukadalai)

1/2 tablespoon Whole Black Peppercorns

5 Dry Red Chillies

1 Onion, finely chopped

2 tablespoons Fresh coconut, grated

Salt, to taste

1 pinch Jaggery

1 teaspoon Tamarind Paste

1 teaspoon Oil

1/4 teaspoon Asafoetida (hing)

Salt, as needed

Instructions for Paruppu Thogayal Recipe -Toor & Bengal Gram Chutney

To begin making the Paruppu Thuvaiyal recipe, dry roast toor dal, bengal gram, peppercorns, red chillies till the lentils turn golden colour. Set it aside.

In the same pan, while it is still hot add the coconut and saute till it dries out.

Add just enough water, salt, sugar, coconut, tamarind paste and the dal into the blender jar and blend it into a coarse chutney.

Thuvaiyal is usually thick and not runny like chutney.

Heat oil in a small tadka pan. Add hing and mustard seeds. Let it crackle.

Add the tadka to the thuvaiyal and serve hot.

Serve Paruppu Thuvaiyal with hot Steamed Rice and ghee for lunch or with Ragi and Oats Dosa for breakfast.