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Lentil Chutney (Paruppu Thogayal)
- Duration: 10 minutes
- Serves: 2 to 4 people
Spice Level: Low
Many households in Tamil Nadu prefer this chutney without any coconut, but it is a good idea to use it anyway, as it counters the strong aroma of the moong dal and also tastes better.
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The kitchens of Tamil Nadu often rely on this chutney as it is easy and quick to put together and is also a very worthy replacement for any dal preparation. On an exceptionally busy day, Paruppu Thogayal is a healthier and tastier alternative to the regular ‘pappu’.
- Green gram dal (hari moong dal) (½ cup)
- Split pigeon peas (arhar dal) (½ cup)
- Dry red chillies (sabut lal mirch) (1 to 2)
- Fresh coconut, grated (1 tbsp)
- Pepper (kali mirch) (1 tsp)
- Garlic (lahsun) (4 to 6 cloves)
- Salt (to taste)
- Heat oil in a kadhai and fry the moong dal and toor dal in it along with the lal mirch. Keep cooking till the mixture begins to let off an appetising aroma. Allow it to cool.
- Once cool, transfer it to a mixer-grinder. Add in some salt, grated coconut and a little water and grind it into a smooth paste.
- Crush the pepper corns and garlic cloves and add to the paste. Grind again.
- Serve with plain rice and ghee.