Paruppu Thogayal
Paruppu Thogayal
A typical home cure for most ailments , tired bodies, appetite booster, this quintessential combination of jeera rasam with paruppu thogayal is what most grandmas taught in kitchens and passed down generations.
A never fail recipe for many health disorders, soothing to body and mind, a must try at least once in a fortnight esp after heavy festival foods and mindless eating of fried and roadside foods .
A typical food for patients convalescing after prolonged illness . A typical south indian pick me up for boosting waning appetites.
From elders to kids this can be safely added to diets . a roasted appalam can also be added to the menu .
Paruppu thogayal
Paruppu thogayal / spicy lentil chutney
A real life saver for the days when you don’t want to slave in the kitchen yet do not want to compromise on taste and nutrition! These chutneys or thogayals as it is called in Tamil is a great boon that can be made within minutes . In fact in less than 10 minutes you can have a great tasting thogayal this not only healthy but lip smacking.
The recipe
1 cup toor dal / split pigeon peas
4 or 5 red dry whole chillis ( reduce for a less spicy version )
Generous pinch of asafoetida
1 small berry size tamrind ( optional )
Salt to taste
1 tsp sesame oil or any cooking oil.
Method
Take a pan, add a tsp of sesame oil and roast the red gram and the red chillis along with tamrind if you are using tamrind till a fine aroma envelops and the gram turns a brown golden colour.
The whole red chillis should crisp up nicely . The tamrind piece soul have softened too. Add the asafoetida while roasting itself.
Let the roasted ingredients cool down completely . Add salt.
Adding some sprinkles of water grind to a paste in the mixie jar.
Store in refrigerator. Will stay good up to a week.
This is a great replacement for pickles with curd rice or to simply mix with rice or again as an accompaniment with rasam and rice when you do not want to cook vegetables.
Notes: fresh grated coconut may be added while grinding for a even richer taste. I prefer to do the no coconut version!
Jeeraga rasam
Sice the combination id s always paruppu thogayal with jeeraga rasam , there is no seperate post for jeeraga rasam . so the recipe is given below as well as in the youtube video below .
Ingredients
Jeeraga rasam
1 tsp cumin seeds
1 tsp toor dal
2 red chilies
1/4 tsp asafoetida powder
Method
Grind these to a paste .
Add 1 cup Tamrind water , pinch of turmeric powder, salt , few curry leaves , allow to boil .
Add the ground paste , mix well , dilute more if needed and boil well till no raw smell . Allow the mixture to come to a gentle boil with froth .
Add a tempering with 1 tsp ghee , 1/2 tsp mustard seeds , 1/2 tsp cumin seeds , curry leaves , 1 red chilly .
Switch off .
Jeeraga rasam
Jeeraga rasam
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Health facts and other info about lentils
Lentils, like peas, garbanzos and peanuts, are legumes. You can think of them as a starch since they are mostly carbohydrate and protein with essentially no fat. They best part is that they contain tons of fiber with a half cup of cooked lentils coming in at around 8 grams.
Like other legumes you can cook and serve lentils whole, but they are also great pureed into in soups and sauces. Because they are so tiny, dried lentils don’t have to be soaked overnight like other legumes.
It is a good idea to rinse them well because they contain a lot of dust and dirt. Boil very gently, testing often for doneness.
There are three main types of lentils. The most common is the brown lentil, red lentil gram . They cook quickly and will be mushy if you cook them too long. This does make them perfect for soups and will give the soup a rich thickness.
Red (pink) and yellow lentils have had the hull removed and are split much like split peas. As a result they will cook more quickly than brown or French lentils.
These are slightly smaller and not as plump as green lentils and have a milder flavor. In India yellow lentils are known as moong dal and red lentils known as masoor dal.
1/4 cup uncooked lentils = 169 calories, <1 gram fat, 0 grams saturated fat, 0 gram monounsaturated fat, 12 grams protein, 34 grams carbohydrates, 15 grams fiber, 3 mg sodium, 0 mg cholesterol, 2 mcg Vitamin K
1/4 cup uncooked pink lentils = 166 calories, <1 gram fat, 0 grams saturated fat, 0 grams monounsaturated fat, 12 grams protein, 28 grams carbohydrates, 5 grams fiber, 3 mg sodium, 0 mg cholesterol, 0 mcg Vitamin K
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