Moong dal thogayal | moong dal chutney recipe, easy protein-rich thogayal recipe, with moong dal and red chili as key ingredients. Recipe with full video and step by step pictures.
We make paruppu thogayal using toor dal. This recipe is similar to that using yellow moong dal. Thogayal is one of the staple dishes in most South Indian homes. We mix this with hot rice or even have this as an accompaniment for curd rice too.
Moong dal paruppu thogayal is a very simple recipe and can be made in just 20 minutes. After a heavy dose of festive food, I want to eat a simple food. So I made this Moong dal thogayal, rasam and Cabbage curry.
Also check out my most popular thogayal recipes
Moong dal Thogayal
Easy, healthy protein-rich moong dal chutney.
Servings 4 people
Ingredients
- ½ cup yellow moong dal
- 4 red chili
- 2 garlic cloves
- ¼ tsp asafoetida
- Few curry leaves
- Salt as needed
- 3 tsp oil
Instructions
- In a pan add 3 tsp oil and add the moong dal
- Roast the moong dal in medium-low flame.
- We need to roast this till golden brown.
- Once it is half roasted, add the red chili, garlic, and curry leaves.
- Roast till the dal turns golden brown.
- Switch off and transfer this to a bowl.
- Add little water and soak this for 15 minutes.
- Drain the water, do not discard, we will use this while grinding.
- Add asafoetida and salt. You can add grated coconut too.
- Grind this into a slightly coarse paste.
- Add little water while grinding.
- This will be in thick consistency.
- No need to temper mustard seeds.
- Serve this with hot rice smeared with ghee.
- Also you can pair this with dosa or chapati too.
Video
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Notes
1.Along with red chili you can add ½ tsp of black peppercorns too.
2. This Moong dal Thogayal pairs well with lemon rice too.
- In a pan add 3 tsp oil and add the moong dal
- Roast the moong dal in medium-low flame.
- We need to roast this till golden brown.
- Once it is half roasted, add the red chili, garlic, and curry leaves.
- Roast till the dal turns golden brown.
- Switch off and transfer this to a bowl.
- Add little water and soak this for 15 minutes.
- Drain the water, do not discard, we will use this while grinding.
- Add asafoetida and salt. You can add grated coconut too.
- Grind this into a slightly coarse paste.
- Add little water while grinding.
- This will be in thick consistency.
- No need to temper mustard seeds.
- Serve this with hot rice smeared with ghee.
- Also, you can pair this with dosa or chapati too.
- Along with red chili, you can add ½ tsp of black peppercorns too.
- This moong dal chutney pairs well with lemon rice too.
