Paruppu Thogayal
Thick roasted lentil chutney paste — toor dal or chana dal dry-roasted in a few drops of oil until deeply golden and nutty, ground coarse with dried red chilli, tamarind, garlic (in Iyer preparation), and salt into a thick, grainy, intensely flavoured paste that holds its shape when placed on a plate. The thogayal is thicker and more intensely flavoured than any liquid chutney; it is eaten in small quantities mixed into rice with ghee, the richness of the roasted lentil carrying the meal's protein. Made fresh daily in traditional Tamil Brahmin kitchens; the roasting depth — how dark the dal is taken — is the primary flavour variable. The most nourishing of the Tamil Brahmin condiments.
Cuisines
Best for
Recipe
Ingredients
| 1/2 cup | toor dal (pigeon peas) |
| 1 tablespoon | coconut oil |
| 2 tablespoons | grated coconut |
| 3 | dried red chilies |
| 1 teaspoon | black peppercorns |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | tamarind paste |
| — | salt to taste |
| — | water as needed |
Instructions
- 1 Dry roast the toor dal in a pan over medium heat until it turns golden brown and aromatic. Set aside to cool.
- 2 In the same pan, heat coconut oil and add dried red chilies, black peppercorns, and cumin seeds. Sauté until the spices are fragrant.
- 3 Add the grated coconut to the pan and sauté for another minute until it is lightly toasted.
- 4 Remove the pan from heat and let the mixture cool down.
- 5 In a blender, combine the roasted toor dal, spice mixture, tamarind paste, and salt. Add a little water and grind to a coarse paste.
- 6 Adjust the consistency by adding more water if necessary. The thogayal should be thick and not too watery.
- 7 Serve the Paruppu Thogayal with hot steamed rice and ghee.
Tips
For a smoky flavor, add a small piece of asafoetida while roasting the spices.