Name: Chettinad Vengaya Paruppu
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 g Split Pigeon Peas, toor dal, pressure cooked until soft; 80 g Shallots, peeled and kept whole; 1 medium Tomato, finely chopped; 4 clove Garlic, crushed; 3 tbsp Freshly Grated Coconut; 1 tsp Fennel Seeds; ½ tsp Black Peppercorns; 2 Dried Red Chili Peppers; ½ tsp Mustard Seeds; 1 sprig Curry Leaves; ¼ tsp Ground Turmeric; 1½ tbsp Coconut Oil; 1 tsp Salt, to taste

55 mintotal

40 min hands-on15 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: High

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Method

In a mixer grinder, combine the freshly grated coconut, fennel seeds, black peppercorns, and one dry red chilli. Add a splash of water and grind to a smooth paste. Set aside.
Heat the coconut oil in a heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the crushed garlic, remaining dry red chilli, and fresh curry leaves. Sauté for a few seconds until the garlic turns golden brown.
Toss in the whole peeled shallots. Sauté continuously for 3-4 minutes until the shallots turn translucent and develop a light sear.
3–4 min
Add the chopped tomato and turmeric powder. Cook until the tomato softens and breaks down completely.
Pour the prepared coconut spice paste into the pan. Mix well and cook for 2 minutes to eliminate the raw flavor of the spices.
2 min
Add the cooked and mashed split pigeon peas (toor dal) along with salt. Stir well to integrate the dal with the spiced shallot base.
Adjust the consistency with warm water if needed. Simmer the dal on low heat for 5-6 minutes so the flavours come together.
5–6 min
Turn off the heat and serve hot.

How to tell it's done

The dal should be medium-thick and aromatic, with tender whole shallots in a speckled coconut gravy.

Getting it right

Tip

Leave the shallots whole if they are small. They soften into sweet bites against the pepper and fennel.

What to serve it with

Serve with hot steamed rice, ghee, papad or a simple vegetable poriyal.

Common mistakes

The coconut paste tastes gritty.: Grind the coconut, fennel and peppercorns to a fine paste before adding it to the dal. Simmer after adding so it loses any raw taste.

Storing and reheating

Refrigerate vengaya paruppu in a covered container for up to 3 days. Reheat gently until hot; freeze for up to 2 months, though the coconut texture may soften.

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Ingredients