We love our chutneys, as I’m sure you would have figured out already from the many chutney recipes already on the blog. Today, I present to you one more type – Kadala Paruppu Thogayal or Chana Daal Chutney.
As a child, I was brought up on a steady diet of various types of chutneys, because I refused to eat my vegetables. 🙂 In adulthood, my love for chutneys only intensified, and I began experimenting wildly with different ingredients and grinding techniques.
The husband grew up with various chutneys in his life too, loving them to bits. Keerai kootu, rice and rasam with different types of chutneys were a permanent fixture on his home’s dining table. So they are in our house today, too.
Chana daal is a sort of binding agent in most chutneys, whereas a vegetable usually is the star ingredient. However, in this Kadala Paruppu Thogayal, chana daal is the primary ingredient. Can you imagine just how protein-packed it would be? A simple dish to prepare, the chana daal makes it super flavourful!
We Tam-Brahms prepare something called Paruppu Thogayal, a delicious chutney made with toor daal that makes for an awesome accompaniment to rasam rice. This Kadala Paruppu Thogayal, though quite similar to the traditional Paruppu Thogayal in a lot of ways, differs from it in a lot of ways too.
I made this Kadala Paruppu Thogayal from Lathiya’s blog recently, and it was a big hit at home. I followed the original recipe mostly, with a few small variations of my own. We are going to be seeing more of this chutney in the times to come – I’m sure of that!
I cooked this dish for Food Bloggers Recipe Swap, a Facebook group that I am part of. Every month, the food bloggers in the group pair up, and each pair cooks dishes from their partner’s blog. What a lovely way to explore food from around the world, right? Mireille, author of The Schizo Chef, who is spearheading the recipe swap group, paired me with Lathiya for this month. I decided on this simple chutney recipe from Lathiya’s blog.
Do check out the way I made the Kadala Paruppu Thogayal! This is definitely something you must try out too!
Ingredients (yields 3/4 cup):
- 1/2 cup chana daal
- 1/4 cup fresh grated coconut
- A 1-inch piece of ginger
- A small piece of tamarind
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1 tablespoon jaggery powder or to taste
- 4 dry red chillies or to taste
- 1 sprig + 1 sprig of curry leaves
- 1 teaspoon + 1/2 tablespoon oil
- 1 teaspoon mustard seeds
- 2 pinches of asafoetida
1. Soak the tamarind in a little hot water for at least 10 minutes. Keep aside.
2. Peel the ginger and chop it up. Keep aside.
3. Heat 1 teaspoon oil in a pan. Add in the chana daal and dry red chillies, and roast them on medium heat till the daal begins to brown. Ensure that the ingredients do not burn.
4. Add the chopped ginger, 1 sprig curry leaves, soaked tamarind (without the water it was soaked in), and grated coconut to the pan. Roast on medium heat for a minute, ensuring that the ingredients do not burn. Switch off gas.
5. Allow the roasted ingredients to cool down completely, and then transfer them to a mixer jar.
6. To the mixer jar, add salt to taste, jaggery powder, and turmeric powder. Add in the water which the tamarind was soaked in. Add in a little fresh water. Grind the ingredients together to a paste, as fine or as coarse as you want it to be.
7. Transfer the chutney we ground to a serving bowl.
8. Heat the remaining 1/2 tablespoon oil in a pan. Add mustard and allow to sputter. Now add the asafoetida and the remaining curry leaves. Let them stay in for a couple of seconds, ensuring that the ingredients do not burn. Switch off the gas. Pour this tempering onto the chutney in the serving bowl. Mix well. Your Kadala Paruppu Thogayal is ready to serve!
Did you like this recipe? Do tell me, in your comments!
Do check out the exciting recipes that the other members of the Food Bloggers Recipe Swap have come up with!
Harissa| Chana Daal Chutney| Fresh Green Chana Chaat | Koeksisters|Til Ke Laddu | Pineapple Ginger Bubble Tea| Masala Chai|Ragi, Banana & Dates Smoothie | Roasted Beetroot Hummus| Mamra Upma| Spiced Plantain Chips| Fiery Habanero Pepper Hot Sauce| Sweet Potato Soup