Paruppu Thogayal is a traditional South Indian condiment made with toor dal (lentils), red chillies and black peppercorn. This paruppu thuvayal has a coarse texture and is full of flavour. It’s often served as a side dish with hot steaming rice, idli, and dosa.
This no-garlic, no-coconut paruppu thogayal is super easy to make with just three main ingredients. While there are many versions of this traditional recipe, I am sharing my grandmother’s recipe, which is also one of my favourites among all thuvaiyal recipes.
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Paruppu Thogayal comes to our rescue when we have no vegetables in the refrigerator. This classic dish doesn’t even require onion, garlic, or curry leaves. It is that basic and easy. I fondly remember the days when we used to have this simple toor dal thogayal with rice, milagu kuzhambu or jeera rasam and roasted papad. It’s such a simple yet delightful combination.
Why you will love this Paruppu Thogayal Recipe
This great tasting thogayal is a beginner-friendly, simple recipe
Paruppu thuvaiyal recipe can be made with just three main ingredients – Tuvar Dal, Black Pepper, Red chilies.
Traditional South Indian Recipe for a Comforting Meal
This flavourful recipe can be served with white rice, idli and dosa.
Ingredients used to make Paruppu Thogayal
How to make Paruppu Thogayal ?
Add a teaspoon oil to a pan. Once hot, add red chillies and peppercorns. Saute for a minute.
Add the toor dal and saute on a low flame until a pleasant aroma comes out and the dal turns golden brown.
Once done, switch off. Transfer the red chillies, peppercorns and toor dal to a bowl. Cover with enough water and let them soak for 30 minutes.
After 30 minutes, drain the water and transfer the ingredients to a mixie jar.
Add the required amount of salt and a generous pinch of asafoetida. Grind to a coarse paste and make a thick thogayal. If you need water to grind, add just a tablespoon.
The thogayal should be slightly coarse chutney and a thick paste. Once done, transfer this delicious side dish to a serving bowl.
Paruppu thogayal is ready to be served with hot rice and a drizzle of sesame oil or a dollop of ghee.
Tips & Suggestions
The thogayal should neither be too crumbly nor too runny and smooth like a chutney. So, add a little water if needed. Adding just a tablespoon or two is more than enough.
Ingredients like garlic cloves, curry leaves, cumin seeds, tamarind, or grated fresh coconut can also enhance the flavour of the thogayal.
Yellow Moong Dal can also be used in this thogayal recipe for a variation.
The spice should mainly come from the peppercorn. You can control the spiciness of the thogayal by increasing or decreasing the number of dry red chillies/peppercorns.
Serving Suggestions
Serve this paruppu thuvaiyal with hot steamed rice, a drop of sesame oil / nalla ennai or ghee, and your choice of vegetable side dish, papad or a spoon of a delightful pickle. It also pairs well with kuzhambu varieties like milagu kuzhambu, vatha kuzhambu.
The most comforting combination is when the thogayal is served with rasam or a simple curd rice. Try pairing this tasty thogayal with my rasam rice.
This delicious lentil chutney can also be served with idli or dosa.
Other thogayal varieties you may like
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Paruppu Thogayal Recipe | Paruppu Thuvaiyal without Coconut
Ingredients
- 1 teaspoon Oil
- 2 Red Chillies
- ½ teaspoon Black peppercorns
- ½ cup Toor Dal
- Salt as needed
- Asafoetida / Hing a big pinch (optional)
Instructions
- Add oil to a pan. Once hot, add red chillies and peppercorns. Saute for a minute.
- Add the toor dal and saute on a low flame until a pleasant aroma comes out and the dal turns golden brown.
- Once done, switch off. Transfer the red chillies, peppercorns and toor dal to a bowl. Cover with enough water and let them soak for 30 minutes.
- After 30 minutes, drain the water and transfer the ingredients to a mixie jar.
- Add the required amount of salt and a generous pinch of asafoetida. Grind to a coarse paste and make a thick thogayal. If you need water to grind, add just a tablespoon.
- The thogayal should be a thick paste. Once done, transfer to a serving bowl.
- Paruppu thogayal is ready to be served with hot rice and a drizzle of sesame oil or a dollop of ghee along with your choice of vegetable on the side.