Paruppu Thogayal Recipe | Paruppu Thuvaiyal without Coconut
Paruppu Thogayal is a traditional South Indian condiment made with toor dal (lentils), red chillies and black peppercorn. It's often served as a side dish with hot steaming rice, idli, and dosa.
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.
Notes
Adjust the spice level to suit your taste.
Ingredients like garlic cloves, curry leaves, cumin seeds, tamarind, or grated fresh coconut can also enhance the flavour of the thogayal.
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