Paruppu Thogyal Paruppu Thuvaiyal

Paruppu Thogayal is a simple and delicious South Indian style side dish made using toor dal, coconut, garlic and some spices. This is one of the easy to make and comforting recipes when you want to make something quick but still filling. The flavor of roasted lentils along with coconut and garlic makes this thogayal very aromatic and flavourful.

This thogayal also goes well with hot boiled rice, rasam rice or curd rice. It is also quite healthy as it provides good amount of protein from pulses and very less oil is used for frying. You can make it in just a few minutes, perfect for a lazy day lunch or when you don’t have many vegetables at home.

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About Paruppu Thogyal

Paruppu Thogayal is a traditional Tamil style thick chutney made primarily using toor dal. The word Thogyal means a thick ground paste that is mixed with rice or served with food. This version of toor dal has a rich roasted flavor and a mild spice of red chilli and black pepper. It makes such a comforting meal when mixed with hot rice and a spoonful of ghee.

The texture of this thogayal is a little rough, not smooth like regular chutney. Roasting the lentils gives them a light golden color and rich flavour. The mixture of lentils, coconut, garlic and asafoetida gives the perfect balance of spice and flavour. It has the mild heat of red chilli and black pepper which blends very well with the creamy coconut flavour.

This recipe is very easy and can be changed in many ways. You can use chana dal or moong dal in place of toor dal, skip the garlic or add a small piece of tamarind for a mild spicy taste. You can also adjust the spice level by adding more or less chili as per your preference. This is a simple recipe that can be easily adapted to suit your taste.

I make this mostly on weekdays when I feel like eating something light and homely. It requires very few ingredients and is ready in about 15 minutes.

Paruppu Thuvaiyal is an easy side dish when you don’t want to spend much time in the kitchen. Serve it with hot boiled rice, it is a delicious and comforting combo. I tasted it for the first time when I was sick, Amma made it for me and it was very comforting food. Since then I started making it at home often.

paruppu thogayal material

• Pigeon pea – To make this thogayal I used toor dal. After roasting and grinding it gives a nice nutty flavor and thick texture.
• Coconut – I have used only freshly grated coconut which gives mild sweetness and flavor to the thogayal. You can use frozen coconut, it works fine.
• red chilli – I have used some red chilli to give spice and bright colour. You can add more or less depending on how much spice you like.
• Garlic – I have used some garlic pods for stronger flavor and nice smell. If you don’t like garlic then you can leave it out, it will still taste good.
• pepper corn – I added a few black peppercorns to add mild heat and flavor. It balances the coconut flavor very well.
• Asafoetida – I used a small pinch of asafoetida which gives a unique taste and also helps in digestion.
• Oil – I have used one spoon of oil to fry the lentils and spices. It gives good taste and good color also.
• Water – I added water little by little while grinding to make a thick paste. You can adjust the quantity depending on how thick you want it.

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How to make Paruppu Thogyal step by step

1. Heat oil in a pan, fry the lentils till they turn golden brown, take them out and keep them aside. In the same pan, add coconut, black pepper, garlic, red chilli, salt and asafoetida. Fry the coconut until it turns light brown and the chillies become crisp.

2. Let it cool and grind it with some water to make a thick paste. Add water as per your choice.

Expert Tips

• fry the lentils evenly – I always fry the lentils on low flame until they turn golden. If roasted too much, it tastes bitter, so keep stirring it and watch carefully.
• fresh coconut – I used fresh coconut as it gives the best flavor and texture. If you are using frozen, thaw it before adding.
• adjust water – While grinding I add it slowly, its consistency should be thick and coarse, not watery like chutney.
• Garlic – If you do not like the taste of garlic then you can leave it out. Still, it will taste good with lentils and coconut.
• Tamarind – Sometimes I also add a small piece of tamarind for a mild spicy taste. It gives small twists and tastes very good.

serving and storage

Serve it with hot rice and a spoonful of ghee on top. This rasam also goes well with rice or curd rice. Store the remaining thogayal in an airtight container in the refrigerator for a day. While serving again, mix it with hot rice so that it becomes a little soft. It tastes best when fresh and hot.

general questions and answers

1.Can I use moong dal?

Yes, you can use moong dal, it cooks faster and gives a mild taste. The taste will be slightly different but it will be very good.

2.Can I skip coconut in this recipe?

Yes, you can leave out the coconut, but it adds smoothness and balance so it would be better to add at least a small amount.

3.Can I make this thogayal smooth like chutney?

Yes, you can grind it finely if you want. Traditionally it is made a little thicker with rice for better taste.

4.Can I store this Thogyal for a long time?

It is only good for a day in the fridge. Since coconut is used, it may spoil if stored for a long time.

5.Can I add tamarind for sour taste?

Yes, you can also add a small piece of tamarind while frying. It gives a slight spicy touch to the thogayal and tastes very good.

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