Paruppu Thogayal Recipe -Toor & Bengal Gram Chutney

Paruppu Thuvaiyal a speciality of Andhra Pradesh. It is a coarse chutney made using lentils. In this chutney, a paste is formed using Toor dal and Bengal Gram and is tempered with the south Indian tempering. Course : Side Dish Ingridients : 1/4 cup Arhar dal (Split Toor Dal) 1/8 cup Roasted Gram Dal (Pottukadalai) 1/2 tablespoon Whole Black Peppercorns 5 Dry Red Chillies 1 Onion , finely chopped 2 tablespoons Fresh coconut , grated Salt , to taste 1 pinch Jaggery 1 teaspoon Tamarind Paste 1 teaspoon Oil 1/4 teaspoon Asafoetida (hing) Salt , as needed Instructions To begin making the Paruppu Thuvaiyal recipe, dry roast toor dal, bengal gram, peppercorns, red chillies till the lentils turn golden colour. Set it aside.In the same pan, while it is still hot add the coconut and saute till it dries out.Add just enough water, salt, sugar, coconut, tamarind paste and the dal into the blender jar and blend it into a coarse chutney.Thuvaiyal is usually thick and not runny like chutney.Heat oil in a small tadka pan. Add hing and mustard seeds. Let it crackle.Add the tadka to the thuvaiyal and serve hot. Serve Paruppu Thuvaiyal with hot Steamed Rice and ghee for lunch or with Ragi and Oats Dosa for breakfast.