Dal Chutney / Paruppu thogayal

Dal chutney or paruppu (dal in Tamil) thogayal comes as a savior when you are running out of time or ideas to prepare a side dish for tiffin items or rice. It's an instantenous south indian recipe which comes handy and is liked by everyone. It is high in protein content as it is made out of toor dal along with few other ingredients.

You can mix the dal chutney/paruppu thogayal simply with white rice along with a tsp of gingely oil and have it for lunch. It goes well with dosa or idli too. Try this simplest recipe and share your feedback.


1 cup toor dhal
4 dried red chillies
1 tsp black pepper corns
2 tbsp grated coconut
salt to taste
1 tsp oil or ghee/clarified butter

How to make dal chutney or paruppu thogayal:

1. In a pan, add ghee or oil. Then add toor dhal (I'm using the green split pigeon peas), red chillies and black pepper corns.

2. Fry till the dal starts to turn golden brown.

Tip: You can add some more ghee or oil as desired.

3. Let it cool. Transfer it to a mixer or food processor along with grated coconut and salt.

4. Blend it to a fine paste by adding very little water.

Tip: You can optionally add more water and dilute it to have it with dosa.

5. Paruppu thogayal is ready to be served with Dosa, Idli or white rice and pappad/fryums.


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