Paruppu Thogayal (Lentil Chutney)

This is a kind of chutney that goes well with different types of erisseri, kootu, or molagutal (greens-lentil gravy combinations). Thogayal is also good with chapattis, idlis, dosas, or even just mixed with plain rice. 


Grated coconut: 1 tablespoon
Green chillies: 1 roughly chopped
Udad dal (Black gram skinned and split): ½ cup
Bengal gram and split (chana dal): 2 teaspoons
Dry red chillies: 4
Asafoetida (hing): a pinch
Curry leaves: 4-5
Tamarind: about the size of half a lemon or 2 teaspoons paste
Oil: 1 teaspoon
Salt to taste 


  1. Soak the tamarind in a tablespoon of water and heat in a microwave for about a minute. When cooled, extract the pulp and discard the skins.
  2. In a frying pan (kadhai), heat the oil.
  3. Roast the dals and dry red chilly in the oil. Fry till lightly browned. Set aside to cool.
  4. roasted-dals.jpg

  5. Grind all ingredients except the tamarind paste to a coarse consistency in a chutney jar of the mixer. Then, add the tamarind paste and grind for about 30 seconds to blend all ingredients well. I don’t have a mixer, so I grind the dals and dry red chilly to a coarse powder in a coffee/spice grinder. Then, I grind all ingredients in a blender to a fine paste.
  6. Transfer contents to a bowl and serve. Its ready to be enjoyed as a side dish or as a chutney. You can skip the coconut for a chutney that can be stored for longer.
  7. Serve and enjoy!
  8. thogayal.jpg  thogayal-rice.jpg


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