Paruppu Thogayal/Lentiil Dip/பருப்பு தொகையல் - Tamizhar Samayal Tuesday

Paruppu thogayal is an authentic dish which can be mixed with rice along with a dollop of ghee.Also  it is eaten as side for milagu rasam,poondu kulambhu and milagu kulambhu also.
Back in my grandparents place the leftover rice will turned to a rice ball mixed with this chutney.
My grandmother made this chutney in the stone mortar,mixed it with rice and used to make a lemon sized ball and gave us.
But after coming to U.S this one has become in our lunch menu on a lazy day or wanted to eat something comfort.Here is the recipe.................................

Basic Information

Preparation time ~ 3 minutes
Cooking Time ~5 minutes
Serves ~ 2-3

Ingredients

Ingredient	Quantity
Toordhal/thuvaram pauppu	1/3cup
Coconut(grated)	3tbs
Dried Red chilly	2-3
Garlic/poondu	1clove
Black Pepper/milagu	1/8tsp
Salt	1tsp
Oil	11/2tsp

Method

Heat pan with oil fry the red chilly and remove it.Now add the toor dhal roast it in a medium flame till golden,finally add the pepper corns and put of the flame.Let it cool down.

Put everything in a blender jar and pulse it for 30 seconds,now add water and grind it to a coarse paste.

Paruppu Thogayal is ready.

Serve it along with rice and ghee.

Enjoy....................................................................

• Grind the chutney to a bit coarse paste and adjust the consistency according to personal preference.
• Roasting the toor dhal in a medium flame is important to get roasted evenly.

This recipe is off to Tamizhar Samayal Tuesday.