Paruppu Thogayal recipe – a quick and easy South Indian side dish made using lentils. This is a simple and healthy recipe that can be made in minutes and is served as an accompaniment to rice.
The main ingredient for this thogayal is split pigeon peas ( thuvaram paruppu or toor dal ). This version of thogayal has no coconut added to it. Also, it is one of those dishes that I rely on especially when I run out of veggies or if I am too lazy to make an elaborate side dish for lunch.
Paruppu thogayal can be mixed with steamed rice and ghee or sesame oil. It equally tastes good with kuzhambu like karuveppilai poondu kuzhambu or rasam or even curd rice.
Toor dal or red gram is rich in dietary fiber and protein and is also a good source of folic acid. Lets move on to the recipe for easy paruppu thogayal.
How to make Paruppu Thogayal step by step
- Take toor dal.
- Heat oil in a pan. Add toor dal and dry red chillies.
- Fry till dal turns golden brown in color.
- Once it cools down, transfer the fried dal and dry red chillies to a mixer or blender. Also add salt and tamarind.
- Grind to a slightly coarse paste with little water. Toor dal hogayal is ready to be served.
Paruppu Thuvaiyal | Paruppu Thogayal Recipe
Paruppu Thogayal recipe
Ingredients
- 1/2 cup thuvaram paruppu / toor dal / red gram
- 2 dry red chillies
- marble-sized tamarind
- Salt to taste
- 1 1/2 tsp oil
Instructions
- Heat oil in a pan. Add toor dal and dry red chillies.
- Fry on a medium-low flame till dal turns golden brown in color. Make sure you keep stirring the dal so that it gets browned evenly and doesn’t burn.
- When the dal turns golden-brown, remove from heat and transfer to a bowl and let it cool down.
- Once it cools down, transfer the dal and red chillies to a mixer or blender. Add tamarind and salt and grind the mixture to a slightly coarse paste with water, adding the water gradually.
- Paruppu thogayal is now ready to be served with rice.
Nutrition Information
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