Kadalai Paruppu Thuvayal / Split Chickpeas Dip - Vegan & GF

Thuvayal or Thogayal is a classic side dish from Tamil cuisine . Thuvayals are made with various lentils , vegetables,vegetable peels and also fresh coconut.  Most of the times thuvayals are served as an accompaniment to the main course but they can also be had with idlis , dosas or even chapathis. 

Kadalai Paruppu thogayal is an exotic recipe made from split chick peas/ bengal gram dhall.  A side dish made by roasting and grinding the lentils ,spices to serve as an accompaniment to the main course. 

Udad dhall (black gram) , channa dhall (split chick peas) , dry red chillies,  curry leaves and tamarind are some of the quintessential ingredients that go into the making of a thuvayal. Thuvayals are relatively easy to make and come in very handy when we are running short of time or don't have vegetables handy in stock.

My family  loves to indulge in a well made thuvayal mixed with hot rice . Last few days it has been raining off and on and there is a sudden dip in mercury making it the perfect time to have some peppy and spicy food to lift up the mood and spirits !! 

Making the best use of the weather,we had Kadalai Paruppu Thogayal along with Chou chou kootu and some papads . . 

As I said we can have Thogayal as a side dish to idlis or dosas,I plan to make some delicious Chutney Idlis following Sujata ji's recipe and relish with this Kadalai Paruppu thogayal .

Preparation Time - 5 mins 
Roasting Time - 3 mins
Complexity - Simple 
Serves - 2 to 3 

Ingredients 

1/4 cup kadalai paruppu/ channa dhal/split chick peas
2 tbsp fresh grated coconut 
3 to 4 dry red chillies 
Small piece tamarind 
1/4 tsp jaggery 
Few fresh curry leaves/karvepillai 

1 tsp oil
Salt as needed 

Method 

• In a pan heat the oil and roast the channa dhal until crisp and golden brown . As the dhall begins to turn light brown, throw in the curry leaves and red chillies . Roast all of them well taking care not to burn any of the ingredients. 
• Turn off the stove and add the tamarind in the end.  Let the ingredients cool down. 
• In a blender add the roasted ingredients, coconut, jaggery and salt along with a little water and grind to a thick finely ground paste. 
• If you like to feel the crunchy bits of roasted dhal,you can grind it a little coarsely.  

Serving suggestions 

Pour some ghee or gingelly oil (nallennai /til oil ) on piping hot rice and mix it well with this Thogayal and enjoy it with some papads and a nice coconut based curry or kootu .

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