Dal Chutney Recipe | Paruppu Thuvaiyal

Simple and delicious side dish recipe...Dal chutney recipe for idli, dosa & rice.

For video recipe in Tamil, check the link HERE

Ingredients

Coconut oil - 1 tsp

Toor dal/ Thuvaram paruppu- 3 tbsp

Chana dal/ kadalai paruppu - 2 tbsp

Red chilies - 3

Asafoetida/ Hing - small piece (or) 1/4 tsp

Curry leaves - 1 handful

Garlic - 2 cloves

Method

Roast the dals in coconut oil for 2 minutes in medium flame

Add red chilies and asafoetida (If you add asafoetida powder you can add that with curry leaves and garlic)

Once the dals well-roasted add curry leaves & garlic.

Fry for 30 seconds & turn off the flame.

Allow it too cool.

Transfer the ingredients to the mixer grinder.

Add salt.

Add a quarter cup of coconut and a small piece of tamarind.

Dry grind for a minute.

Add 3 to 4 tbsp water and grind coarsely.

Tasty dal chutney is ready!

Brinjal Dal | Kathirikai Dal Recipe | Brinjal Curry Recipe

Simple and tasty dal recipe for chapati & rice.

Curry Ingredients

• 200gm  brinjal (white/purple) - Cubed

• 1 medium-sized onion - chopped

• 6 cloves of garlic - peeled

• 1 large tomato - chopped

• ¼ cup toor/masoor dal

• ¼ tsp fenugreek seeds

• ½ tsp turmeric powder

• 2 pinches asafoetida 

• Water

• 3 tsp oil

• ½ tsp cumin seeds

• 2 dried red chilies (long)

• 2 sprigs curry leaves

• ¼ tsp turmeric powder

• ½ tsp red chili powder

• ¼ tsp garam masala

• ¼ tsp sugar

• Salt to taste

• Chopped coriander leaves for garnishing

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Preparation

1. Wash the brinjal and dice them. Keep them soaked in water until you cook. 

2. Wash the toor/masoor dal and add it to a pressure cooker, along with fenugreek seeds, ¼ tsp turmeric powder, 1 pinch of asafoetida, chopped tomatoes, and ¾ cup water.

3. Pressure cook for 2-3 whistles. Once the pressure releases, open the pressure cooker and mash the dal mixture. 

4. In a pan, heat 3 tsp oil. Add cumin seeds, red chilies, and a pinch of asafoetida. Let the cumin seeds splutter.

5. Then add the chopped onion, garlic cloves, curry leaves, and salt. Saute till the onions are translucent.

6. Add ¼ tsp turmeric powder, ½ tsp red chili powder, ¼ tsp garam masala. Cook for a minute. 

7. Drain the brinjal from the water and add it to the kadai. Saute for 2 mins. 

8. Add ¼ cup water, cover, and cook for 5 mins. 

9. After 5 mins, brinjal should be well cooked. Add the cooked dal mixture and ¼ cup water. 

10. Add ¼ tsp sugar and salt to taste. Cook for 3 mins and turn off the stove.

11. Garnish with coriander leaves. Serve hot with chapati or rice.