This is a very simple dish which goes out well with any dal rice and variety rice. Also this take place in meals platter as a side dish for rasam. This is an traditional Tamil recipe, but this is the first time I have prepared. Also it’s good for health.

I have roasted and grounded the gram/dal/paruppu in this recipe with little coconut. Let us move on to the recipe…

Paruppu Thuvaiyal / Dal Chutney

Ingredients:

• Pigeon pea / Tur dal / Tuvaram paruppu – 5 tbsp
• Bengal gram / Kadala paruppu – 5 tbsp
• Pepper corns – 1 tsp
• Red chillies – 6 nos
• Grated coconut – 3 tbsp
• Garlic – 3 cloves
• Asafoetida / Hing – ¼ tsp
• Oil – 2 tsp
• Salt to taste

Lentils and pepper corns getting roasted

Coconut and red chilies getting roasted in oil

All together roasted again and about to grind

Paruppu Thuvaiyal / Dal Chutney

Preparation:

• Heat oil in a kadai. Put red chillies, hing/asafetida, pigeon pea/tuvar dal, Bengal gram/kadala paruppu, black peppercorns, garlic and sauté them in medium flame until they turn golden brown and the raw smell goes off.
• Add in the coconut pieces and again continue sauting for 4 to 5 seconds and switch off the flame.
• Grind it coarsely by adding little water and salt, once it comes to the room temperature.

This goes out well with Kootanchorru, Kanji/Koozh (Porridge) and rasam rice.