MIXED DAL CHUTNEY FOR RICE / PARUPPU THOGAYAL
October 28, 2020MIXED DAL CHUTNEY FOR RICE / PARUPPU THUVAYAL
Protein is the building block of the human body, that helps build our muscles, skin, hair, and other body parts. Protein also performs several roles in our body, which are important for our overall wellbeing. Dhal is an important source of protein that is suitable for everyone from young children to elderly people in our families. Especially for vegetarians dhal are the major source of Protein. Moong dhal and Toor dhal are the widely used dhal in Indian cuisine.
This recipe is also based on those two dhal varieties, there is no oil in the recipe so it is suitable for everyone in the family. Making this is so simple we are gonna dry roast the dhal and gonna grind them with some more ingredients to make it tasty. You also use this recipe as a main dish with rice or you can also use this as a side dish for vaththa kulambu or rasam.
To be short we can call this recipe a wet version of Paruppu podi. Again it is also a versatile recipe because you can make different tasting chutney just by changing the dhal you use. So let's check out the recipe,
INGREDIENTS:
Preparation Time: 5mins.
Soaking Time: 20mins.
Serves : 2.
1. Moong dhal -1/4cup.
2. Toor dhal -1/4cup.
3. Red Chili -1 or2.
4. Salt -as per taste.
5. Hing -a pinch.
6. Garlic(Optional) -1.
METHOD:
1. In a pan dry roast moong dhal and toor dhal separately in low to medium flame until it turned golden brown.
2. Add some water to the roasted dhal while it's hot. So that the dhal will get soaked faster.
3. Let it rest at least for 20mins with the lid closed properly. Then drain the dhal from the water.
4. Then to a mixie jar add red chili, salt, hing or garlic, and the soaked dhal.
5. Grind altogether to a smooth thick paste or to a coarse paste, just as per your preference. If you need water you can use the water which we used to soak the dhal.
6. That's all our tasty healthy paruppu thuvayal is ready.
METHOD WITH PICTURES:
1. In a pan dry roast moong dhal and toor dhal separately in low to medium flame until it turned golden brown. Then transfer both to a bowl.
2. Add some water to the roasted dhal while it's hot. So that the dhal will get soaked faster. Let it rest at least for 20mins with the lid closed properly. Then drain the dhal from the water.
3. Then drain the dhal from the water. And to a mixie jar add red chili, salt, hing or garlic, and the soaked dhal.
4. Grind altogether to a smooth thick paste or to a coarse thick paste, just as per your preference. If you need water you can use the water which we used to soak the dhal. That's all our tasty healthy paruppu thogayal is ready.
NOTE:
1. The more you roast the dhal the tastier the thogayal will be so dry it in a low to medium flame for better taste.
2. 20mins soaking time is the minimum time you can soak and if you soak it for a longer time the chutney will be smooth in texture. If you prefer the crunchiness then grind it sooner.
3. Today I skipped the garlic instead I used hing. If you are going to add garlic then just make sure you use a small piece so that it won't dominate the taste of the other ingredients.
4. Finally this chutney won't need a lot of salt so try to add lesser than the usual.
Hope you guys find this post easy and helpful for you. And let me know your suggestions and thoughts in the comment section. Ans always remember to, "Stay Positive and Keep Smiling😀".
Here is my Kathirikai Vathal Kulambu recipe 👍.
2 comments
Super dear, 👏🏽👏🏽👏🏽
ReplyDeleteThank u Raji👍
ReplyDelete