Friday, 8 October 2010

Paruppu Thogayal (Lentil Paste)

Paruppu Thogayal (Lentil Paste)

Amma (mom) makes the best thogayal (a dish which is a thick paste) and my favourite combination was always paruppu thogayal (paruppu is lentil) with a rasam and vegetables. I would first have rice mixed with the thogayal with a generous dollop of ghee (clarified butter) and after a few mouthful, would add rasam and vegetables. It used to be such a comfort food for me after a really long day at work and almost no lunch. I fancied the thogayal last week and just wanted it the mom’s way. Obvious next step was to call home and get the recipe. I did exactly as she said and it was spot on. While I enjoyed it with rice, I thought it may be a nice idea to use it as a spread in a western diet. This could possibly used wherever hummus is used. As the lentil has high protein with low fat, it would make a great addition to the diet. Here is how my mom and now I make it

½ cup toor dal (pigeon peas)
1 generous piece of asafoetida if not use a generous portion of powdered asafoetida
2 dry red chillies (adjust as per taste)
1 teaspoon cooking oil
Salt as required

In a skillet, heat the oil and add the solid piece of asafoetida. Once it starts to change colour add the toor dal and roast until golden brown

Add the chillies and roast along with dal until chilly turns crisp

Cool and grind with required salt and add water based on the consistency you prefer. For a spread, you could make it bit lose paste and for rice, make it more thicker.

The solid asafoetida adds a lot of flavour although you could use a generous portion of powdered asafoetida. Enjoy the lovely yet simple recipe!


  1. I love this thogayal with vatha kuzhambu. :)

  2. Love your blog, Veena. Making this tonight. --Deepa (Austin)